Ingredients:

  • 1/2 cup (1 stick, 113g) Unsalted Butter, softened to cool room temperature
  • 8 ounces (226g) Full-fat Cream Cheese, chilled/cold
  • 3 to 4 cups (360g to 480g) Confectioners' Sugar, sifted
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Freshly Squeezed Lemon Juice
  • A small pinch of Salt

Instructions:

  1. Ensure butter is perfectly softened (yielding slightly when pressed, but not greasy). Have the cream cheese ready from the fridge. Sift the confectioners' sugar.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until pale and fluffy (about 2 minutes).
  3. Add the cold cream cheese. Beat on medium-low speed until just combined and smooth. Stop immediately when combined—do not over-beat cold cheese into warm butter, or it will split!
  4. Scrape down the bowl. Add the vanilla extract, lemon juice, and salt. Mix briefly to incorporate.
  5. With the mixer on the lowest speed, gradually add the sifted confectioners' sugar, one cup at a time, ensuring each addition is mostly mixed in before adding the next.
  6. Once all sugar is incorporated, increase the speed to medium-high. Beat for 1–2 minutes until the frosting is light, fluffy, and smooth. If too soft, chill briefly before using.
  7. Use immediately for spreading, or transfer to an airtight container and chill for up to 3 days (let it warm slightly before using again).