Ingredients:

  • 8 oz Full-fat brick cream cheese, cold from the fridge
  • 1 cup Powdered sugar, sifted
  • 1.5 tsp Pure vanilla extract
  • 1 pinch Fine sea salt
  • 1.5 cups Heavy whipping cream (min. 36% fat content), very cold

Instructions:

  1. Place the cold block of cream cheese in your mixing bowl. Use the whisk attachment to beat on medium high speed until completely smooth and free of lumps, which takes about 2 minutes. Note: This creates the smooth base needed for the cream to cling to.
  2. Sift the powdered sugar directly into the bowl. Add the vanilla and salt.
  3. Turn the mixer to low speed and beat until the sugar is fully incorporated into the cheese.
  4. Increase the speed to medium high and whip for another minute until the mixture forms a thick, uniform paste.
  5. Turn the mixer back down to low speed. This is crucial for the next step.
  6. Very slowly pour the cold heavy whipping cream down the side of the bowl in a steady stream while the mixer is running.
  7. Scrape the sides and bottom of the bowl once with a spatula to ensure everything is combined.
  8. Increase the speed to medium high. Watch closely as the mixture begins to thicken and grow in volume.
  9. Continue whipping until stiff peaks form and the whisk leaves clear tracks in the frosting.
  10. Stop immediately once it is firm. The frosting should look matte and hold its shape when the whisk is lifted.