Equipment: Mixing Bowl, Stand Mixer with whisk attachment or Electric Hand Mixer, Measuring Cups and Spoons

Before You Dive In – Prep: please read!

• Remove cream cheese from the refrigerator about 1-2 hours before making frosting
• Chill mixing bowl

Step 1: In a medium bowl (preferably chilled,) add the cream, sugar, vanilla and salt. Mix on low until sugar is dissolved. Increase to high and beat until cream has the consistency of Greek yogurt. Do not over beat and make something resembling butter.

Step 2: As you are beating, add the cream cheese one cube at a time – no need to fully incorporate each cube before adding a new one. Your frosting will look like curdled milk. Turn the mixer off and scrape down the sides of the bowl.

Step 3: Turn the mixer back on to high and whip until frosting is smooth and light. You may see a few flecks of cream cheese but they will melt when you frost. Use immediately or refrigerate for up to a week.

Enjoy!