Ingredients:

  • 8 ounces (225g) full-fat cream cheese, softened to room temperature
  • 1/2 cup (115g or 1 stick) unsalted butter, softened to room temperature
  • 3-4 cups (360-480g) powdered sugar, sifted (confectioners' sugar)
  • 1 teaspoon (5ml) vanilla extract
  • 1/4 teaspoon (1 ml) salt
  • Optional: 1-2 tablespoons (15-30 ml) milk or heavy cream, if needed for consistency

Instructions:

  1. In a large bowl, beat the softened cream cheese and butter together with an electric mixer on medium speed until light and fluffy. Avoid over mixing.
  2. Beat in the vanilla extract and salt until combined.
  3. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until fully incorporated. Scrape down the sides of the bowl as needed.
  4. If the frosting is too thick, add milk or heavy cream, one tablespoon at a time, until desired consistency is achieved.
  5. Frost cupcakes using a spatula or piping bag.
  6. Chill frosted cupcakes for 15-20 minutes to allow the frosting to set slightly.