Ingredients:

  • 8 ounces (226 g) cream cheese, block style, softened
  • 1/2 cup (113 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon fine salt
  • 2-3 tablespoons (30-45 ml) heavy cream or milk, as needed for consistency
  • 1 teaspoon fresh lemon juice (optional)

Instructions:

  1. Let cream cheese and butter sit at room temperature until softened. Sift powdered sugar to remove any lumps.
  2. In a mixing bowl, beat softened cream cheese and butter until completely smooth and creamy. Scrape down the sides of the bowl as needed.
  3. With the mixer on low speed, gradually add sifted powdered sugar, mixing until fully incorporated and smooth after each addition.
  4. Add vanilla extract and salt. Beat on medium speed until the frosting is light and fluffy.
  5. Gradually add heavy cream or milk (starting with 2 tablespoons), beating until the frosting reaches your desired spreadable consistency. If desired, mix in lemon juice.
  6. Frost immediately for a softer consistency. For firmer piping, chill for 10-15 minutes before using. Briefly rewhip chilled frosting before using.