Ingredients:

  • 225 g full-fat cream cheese, softened to room temperature
  • 30 g unsalted butter, softened
  • 50 g powdered sugar, sifted (about 6 1/2 tbsp)
  • 5 ml pure vanilla extract (1 tsp)
  • 1 g fine salt (1/4 tsp)

Instructions:

  1. If the cream cheese is not soft, microwave it on the Defrost setting in 15-second intervals until soft and spreadable but not melting.
  2. Place the cream cheese and butter in a medium mixing bowl. Beat with an electric mixer on medium-high speed for 2–3 minutes, until pale, glossy and voluminous.
  3. Reduce the mixer to low. Gradually add the sifted powdered sugar, vanilla extract and salt. When the sugar is partially incorporated, increase to medium and beat for 60 seconds. Stop as soon as the mixture is uniform and silky.
  4. Transfer the spread to an airtight container and refrigerate for up to 7 days. Let it sit at room temperature for 15 minutes before serving.