Cream Cheese Frosting

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Let the butter and cream cheese sit at room temperature until softened. They should yield slightly to finger pressure but not be melting.
   ▶ ≈0:00
2. 2
   Sift the powdered sugar thoroughly to remove all lumps, especially important if using piping tips to prevent clogs.
   ▶ ≈0:22
3. 3
   Using a stand mixer fitted with a paddle attachment, cream the softened butter on medium speed for about 30 seconds until smooth and light. (A hand mixer with regular beaters works too.)
   ▶ ≈1:31
4. 4
   Add the softened cream cheese and mix on medium speed for about 2 minutes, scraping down the bowl occasionally. Add a pinch of salt and 1 teaspoon vanilla extract.
   ▶ ≈2:27
5. 5
   Scrape the bowl again to ensure everything is evenly mixed with no lumps or pockets of unmixed ingredients.
   ▶ ≈3:40
6. 6
   Add the sifted powdered sugar in batches, starting with 2 cups on low speed. Mix, then gradually add more sugar until reaching desired sweetness and consistency. Use low speed to avoid incorporating excess air.
   ▶ ≈4:47
7. 7
   Taste the frosting to check sweetness and texture. Add more powdered sugar for a firmer consistency suitable for piping, or more liquid flavoring like citrus zest or spices, but be cautious as excess liquid will soften it.
   ▶ ≈7:52
8. 8
   The frosting is now ready to use. If it becomes too soft while piping due to hand warmth, refrigerate it for a few minutes. Store any leftovers in the refrigerator since it contains dairy.
   ▶ ≈9:11