This frosting whips up thick, glossy, and irresistibly smooth, thanks to full-fat cream cheese and butter beaten together until every lump disappears. A steady stream of sifted powdered sugar builds sweetness and structure, while a touch of vanilla and a pinch of salt round out the flavor so it's never one-note. Once you hit that light, fluffy stage with soft peaks holding their shape, you know it's ready to spread thick over a cooled cake or piped into swirls on cupcakes. It keeps beautifully in the fridge for a few days, so you can make it ahead and simply re-whip before frosting. This tangy-sweet classic is a solid pick for an egg free dessert spread, no special planning required beyond the usual chill-and-whip routine.
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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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