This frosting whips up silky and smooth in just a few minutes, thanks to full-fat cream cheese and butter beaten until every lump disappears. A slow addition of sifted powdered sugar keeps the texture light and airy, while a touch of vanilla and a pinch of salt round out the flavor so it's sweet without being one-note. Once it hits soft peaks, you've got a spreadable, pipeable frosting that holds its shape on cake layers or swoops beautifully onto cupcakes. It also keeps well in the fridge for a few days, so you can make it ahead and re-whip it right before frosting. This one's a reliable pick if you're keeping your kitchen peanut free, since it comes together from simple dairy and pantry staples with nothing nut-related in sight.
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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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