This frosting comes together fast with just a stand mixer and a few pantry basics, whipping cream cheese and butter into a completely smooth, lump-free base before a touch of vanilla and a pinch of salt round out the flavor. The real magic happens once everything's beaten light and fluffy and holding those soft, billowy peaks — the kind of texture that spreads like a dream over a cooled cake or piped onto cupcakes. It's got that classic tang and richness you want from a cream cheese frosting, with nothing fussy about the method. Make it ahead if you like: it keeps well covered in the fridge for a few days, and a quick re-whip brings it right back to that fluffy, spreadable state. A solid pick for anyone watching added sugar who still wants a real, homemade frosting on their dessert.
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Beat the softened cream cheese and butter together in a large bowl with a stand mixer or hand mixer on medium speed until completely smooth and no lumps remain, about 2 minutes.
Add the vanilla extract and salt, then mix on low speed until combined.
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