This frosting whips up smooth and fluffy, thanks to cream cheese and butter beaten together until every lump disappears. A touch of vanilla and a pinch of salt round out the flavor, while sifted powdered sugar gets folded in gradually for that classic light, spreadable texture that holds soft peaks. It's the kind of frosting that pipes beautifully onto cupcakes or spreads thick across a cooled cake layer, with a tangy-sweet balance that never feels cloying. Since none of these ingredients bring soy into the mix, it's a simple, dependable choice for a soy free dessert table. Make it ahead if you like — it keeps well chilled and re-whips easily when you're ready to frost.
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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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