Ingredients
- 500 g Lussaria Cream Cheese, cold
- 200 g unsalted butter, room temperature
- 500 g icing sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
Method
- Beat the room-temperature butter with icing sugar on medium speed until pale and fluffy — 3 to 4 minutes.
- Add the vanilla and salt.
- Add the cold cream cheese in three additions, mixing on LOW between each. Do not overmix — the frosting should be smooth and hold soft peaks. Overmixing produces a runny frosting that will not pipe.
- Use immediately for piping, or refrigerate 20 minutes for a firmer set.
- Frost cooled cakes only. Store finished cakes refrigerated.
Baker's note
Cold cream cheese and low-speed mixing are the rules. Warm cream cheese or high-speed whipping breaks the emulsion — you'll get a soupy frosting that no amount of extra sugar can fix.