8ounces(225g) full fat block cream cheesesoftened to room temperature
½cup(113g) unsalted buttersoftened to room temperature
3 and ½cups(420g) powdered sugar
2teaspoonsvanilla extract
⅛teaspoonsalt
Instructions
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter on medium-high speed until smooth.
Turn the mixer speed down to low and slowly add the powdered sugar. Add the vanilla extract and salt and continue mixing until smooth.
If you need a thicker consistency, you can either add more powdered sugar or some cornstarch. Do not exceed ¼ cup of cornstarch as you will start to lose the flavor of the frosting. Store leftover frosting covered at room temperature up to 1 day or in the refrigerator up to 6 weeks. Frosting freezes well, up to 3 months. Thaw in the refrigerator or at room temperature. You may need to beat it for a minute or two to bring the frosting back to life.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.