Ingredients
The following ingredients have 4 Servings
- 1/2 cup unsalted butter, (at room temperature)
- 1 package (8 ounces) full-fat cream cheese, (at room temperature (do not use low fat))
- 1/2 teaspoon vanilla bean paste, (or use 1 teaspoon pure vanilla extract)
- 1/8 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon, (optional, but heightens the flavor)
- 3 cups powdered sugar
Instruction
- Using a hand mixer, cream together the room-temperature butter and cream cheese on medium-high speed until completely smooth.
- Mix in vanilla extract, sea salt, and cinnamon. With the mixer running at low speed, slowly add powdered sugar and beat until well blended and smooth. Add powdered sugar to preference. (See post -- less sugar will yield a tangier, less sweet, and harder to spread frosting; more sugar will yield a thicker, easier to frost, sweeter, and less tangy frosting.)
- Chill the frosting for 15-25 minutes before frosting cake/cupcakes/cookies (optional; I find it easier to work with) or store in an airtight container in the fridge until ready to use. If this is more than a few hours, it will need to sit out at room temperature for 10-15 minutes before frosting.
