Ingredients:

  • 4 Tbsp (1/4 cup) Unsalted Butter, softened
  • 8 oz block Full-Fat Cream Cheese, softened
  • 3 cups sifted Icing Sugar (Powdered Sugar)
  • 1/4 tsp Fine Sea Salt
  • 1 tsp Pure Vanilla Extract
  • 2–4 Tbsp Whole Milk or Heavy Cream

Instructions:

  1. Soften Ingredients: Ensure the butter and cream cheese are genuinely at room temperature. They should yield easily when pressed, but not be melting.
  2. Sift the Sugar: Place the icing sugar and salt into a fine-mesh sieve set over a separate bowl. Sift thoroughly to remove any lumps—this is the secret to a smooth finish!
  3. Cream the Butter and Cheese: Place the softened butter and cream cheese into the bowl of the stand mixer. Beat on medium speed for 2–3 minutes until the mixture is completely homogeneous, fluffy, and there are absolutely no lumps visible. Stop and scrape down the sides halfway through.
  4. Incorporate the Sugar: Reduce the mixer speed to low. Gradually add the sifted icing sugar mixture, one cup at a time, allowing each addition to fully incorporate before adding the next.
  5. Add Flavour and Liquid: Once all the sugar is combined, stop the mixer. Add the vanilla extract and 2 tablespoons (30 ml) of the milk or cream.
  6. Beat to Consistency: Beat the icing mixture on medium-high speed for 1 minute. This introduces air and makes the icing lighter.
  7. Adjust Consistency: Assess the thickness. If you prefer a thick spread, stop here. If you need a runnier drizzle, add the remaining milk/cream, 1 teaspoon (5 ml) at a time, mixing briefly until your desired consistency is reached.
  8. Use Immediately or Store: The icing is best used immediately on warm or slightly cooled rolls. Store leftovers in the refrigerator for up to 5 days; whisk vigorously or briefly re-beat before using.