Ingredients:

  • 8 oz full-fat brick cream cheese, slightly chilled
  • 1/2 cup unsalted butter, softened but cool (65°F/18°C)
  • 4 cups confectioners' sugar, sifted
  • 1 tbsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 1 tbsp heavy cream

Instructions:

  1. Prepare the fats. Take your 1/2 cup butter out of the fridge 30 minutes before starting.
  2. Cream the butter. Beat the butter alone for 2 minutes until pale and shimmering.
  3. Add the cheese. Incorporate the 8 oz slightly chilled cream cheese in three batches.
  4. Sift the sugar. Pass the 4 cups of confectioners' sugar through a sieve into a separate bowl.
  5. Slow incorporation. Add the sugar one cup at a time on the lowest speed until the white clouds disappear.
  6. Flavor addition. Pour in 1 tbsp vanilla extract and 1/4 tsp fine sea salt.
  7. Adjust consistency. Add 1 tbsp heavy cream and whip on medium high for 1 minute until velvety and stiff peaks form.
  8. Final scrape. Use a spatula to fold the mixture by hand for 30 seconds until all air bubbles are gone.