Vanilla Bean Cream Cheese Icing
Vanilla Bean Cream Cheese Icing
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, 1 stick, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon sea salt
Instructions
- 1
In a large mixing bowl, combine the softened cream cheese and softened unsalted butter. Ensure both are at room temperature for best results.
⏱️ 1 min
- 2
Using an electric hand mixer on low speed, mix the cream cheese and butter together until they are just combined. Be careful not to overmix at this stage, as it can incorporate too much air and lead to a less stable icing.
⏱️ 2 min
- 3
Gradually add the sifted powdered sugar to the cream cheese and butter mixture, about 1 cup at a time, mixing on low speed until fully incorporated after each addition. This helps prevent a cloud of sugar and ensures a smooth consistency.
⏱️ 4 min
- 4
Once all the powdered sugar is incorporated, add the vanilla bean paste and sea salt to the bowl.
⏱️ 1 min
- 5
Increase the mixer speed to medium-high and continue to mix for 2-3 minutes, or until the icing becomes pale, light, and fluffy. Scrape down the sides of the bowl as needed to ensure everything is well combined.
⏱️ 2 min
- 6
Your Vanilla Bean Cream Cheese Icing is now ready to use! It can be used immediately or stored in an airtight container in the refrigerator for up to 1 week. Bring to room temperature and re-whip briefly before using if refrigerated.
Kitchen Tools
Nutrition Facts (per serving)
Vanilla Bean Cream Cheese Icing
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, 1 stick, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon sea salt
Instructions
- 1
In a large mixing bowl, combine the softened cream cheese and softened unsalted butter. Ensure both are at room temperature for best results.
⏱️ 1 min - 2
Using an electric hand mixer on low speed, mix the cream cheese and butter together until they are just combined. Be careful not to overmix at this stage, as it can incorporate too much air and lead to a less stable icing.
⏱️ 2 min - 3
Gradually add the sifted powdered sugar to the cream cheese and butter mixture, about 1 cup at a time, mixing on low speed until fully incorporated after each addition. This helps prevent a cloud of sugar and ensures a smooth consistency.
⏱️ 4 min - 4
Once all the powdered sugar is incorporated, add the vanilla bean paste and sea salt to the bowl.
⏱️ 1 min - 5
Increase the mixer speed to medium-high and continue to mix for 2-3 minutes, or until the icing becomes pale, light, and fluffy. Scrape down the sides of the bowl as needed to ensure everything is well combined.
⏱️ 2 min - 6
Your Vanilla Bean Cream Cheese Icing is now ready to use! It can be used immediately or stored in an airtight container in the refrigerator for up to 1 week. Bring to room temperature and re-whip briefly before using if refrigerated.