Whipped until completely smooth and lump-free, this frosting turns fluffy and light with just a couple of minutes of beating, then builds into soft, spreadable peaks once the powdered sugar goes in. Vanilla and a pinch of salt round out the flavor so it's balanced instead of one-note sweet — rich, tangy, and silky in every bite. It holds its shape well enough for piping onto cupcakes or swooping across a layer cake, and it keeps beautifully in the fridge for a few days if you want to get ahead on prep. A quick re-whip brings it right back to that soft, cloud-like texture before you frost. This one's a solid pick for a Low FODMAP dessert table, no special skills required beyond a mixer and a little patience.
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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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