Ingredients
- 6 tablespoons/¾ stick(85g/3oz) unsalted butter, cut into small pieces, at room temperature (but still firm)
- 5 cups (625g/22oz) powdered sugar, sifted
- 1½ teaspoons pure vanilla extract
- 2 (8oz) packages full-fat cream cheese (preferably Philadelphia brand), at room temperature (but not too soft)
Directions
- Using a hand mixer, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the sugar and mix until it looks like crumbly sand.
- Scrape down the sides and bottom of the bowl. Add the vanilla and mix just until incorporated. With the mixer running on low speed, add the cream cheese about 2 ounces at a time.
- Beat until smooth but not creamy. You want to just get the lumps out. Scrape the bottom and sides of the bowl. Best if used immediately.
