Cream Cheese Frosting
Yield 3 cups
- Two (8 oz.) packages of cream cheese, at room temperature
- 1 stick (1/2 cup) unsalted butter, softened
- 1/2 teaspoon vanilla extract
- pinch of salt
- 2 cups confectioners’ sugar
In the bowl of an electric mixer, combine the cream cheese and butter and beat until light and fluffy. Beat in the vanilla and salt. Beat in the confectioners’ sugar a little at a time, beating until fully incorporated. Use immediately, or refrigerate up to 5 days.