Cream Cheese Icing
Makes 6 cups
  • 16 ounces (450 grams) cream cheese, softened
  • 1 cup (227 grams) unsalted butter, softened
  • 2 teaspoons (12 grams) vanilla bean paste
  • 3¾ cups (450 grams) confectioners’ sugar
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth. Add butter, and beat until creamy, about 4 minutes. Beat in vanilla bean paste. Gradually add confectioners’ sugar, beating until smooth, about 2 minutes. Use immediately.
Recipe by Bake from Scratch at