This frosting whips up rich, smooth, and irresistibly tangy, thanks to a base of full-fat cream cheese beaten until every lump disappears. A generous addition of sifted powdered sugar brings the sweetness while vanilla and a pinch of salt round out the flavor into that classic, crave-worthy combination. Once it's whipped to light, fluffy peaks, it holds its shape beautifully whether you're piping swirls onto cupcakes or spreading thick layers over a cooled cake. Cover and chill any extra for up to three days, then just re-whip briefly to bring back that soft, spreadable texture. It's a dependable, no-fuss frosting to keep in your gluten free baking rotation whenever a cake needs that perfect finishing touch.
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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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