Ingredients
- 4 (8oz) packages full-fat cream cheese (preferably Philadelphia brand), broken into large chucks, at room temperature (but not too soft)
- 1 tablespoons pure vanilla extract
- 1½ cups (118g/6.6oz) powdered sugar, sifted
Directions
- Using a hand mixer, beat the cream cheese on low speed until smooth, about 2 minutes. Scrape down the sides and bottom of the bowl. Add the vanilla and beat just until incorporated. With the mixer on low, gradually add ½ cup (62g/2oz) at a time, beating until smooth but not creamy. Scrape the bottom and sides of the bowl. Be careful not to overbeat or the icing will become gummy.
- Use immediately. If the icing looks a little gummy (you overmixed), you can cover and refrigerate it for 2 to 3 hours to thicken. It's best to use this the same day. If you want to make it ahead of time, refrigerate covered for up to 3 days. Bring to room temperature before use. You may need to beat it again to soften.
