Cream Cheese Icing
Makes 2 cups
  • ½ cup (113 grams) unsalted butter, softened
  • 4 ounces (113 grams) cream cheese, softened
  • ¼ teaspoon kosher salt
  • 2 cups (240 grams) confectioners’ sugar
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, cream cheese, and salt at medium speed until smooth, 1 to 2 minutes, stopping to scrape sides of bowl. With mixer on low speed, gradually add confectioners’ sugar until combined; increase speed to medium, and beat until smooth and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Use immediately.
Note: Test the dough for proper gluten development using the windowpane test. Pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute more, and test again.

PRO TIP-To prep ahead, follow recipe through step 3. Punch down dough; place in a large resealable plastic bag, and refrigerate. When ready to shape, prepare filling ingredients. Shape dough as directed; let rise in a warm, draft-free place (75°F/24°C) until doubled in size. Bake as directed.
Recipe by Bake from Scratch at