Vanilla Cream Cheese Frosting
 
Makes about 2 cups
Ingredients
  • ½ cup (112 grams) cream cheese, softened
  • ¼ cup (57 grams) unsalted butter, softened
  • ½ teaspoon (2 grams) vanilla extract
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • ¼ teaspoon kosher salt
  • 2½ cups (300 grams) confectioners’ sugar
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, butter, vanilla extract, vanilla bean seeds, and salt at medium speed until smooth. With mixer on low speed, add confectioners’ sugar, ½ cup (60 grams) at a time, beating until well combined. Use immediately, or cover and refrigerate for up to 3 days.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/pomegranate-molasses-gingerbread-cake/