• Cut the butter and cream cheese into blocks. Bring the butter and cream cheese to room temperature. If your bowls are cold, run the outside of the bowls under some warm water and dry off before using.

Method 1 - Traditional

• In a large mixing bowl, with a paddle attachment, cream the butter and vanilla on a low to medium speed for 2-3 minutes.
  75 grams butter, 1 teaspoon vanilla extract
• Add in the cream cheese and beat together using the paddle attachment until well combined. *Note 1
  113 grams cream cheese
• Sift in the icing sugar to the cream cheese mixture and mix together at a low speed until just combined.
  250 grams icing sugar
• If needed, add in the milk or cream to thin out the icing, however this will probably not be required for this method. *Note 2&3
  2-4 tablespoon cream

Method 2 - Add cream cheese last

• Place the butter and vanilla into a large mixing bowl and start beating with a whisk attachment on a low to medium speed for 2-3 minutes. Then increase the speed to high and beat for 3-5 minutes, scraping down the bowl in regular intervals to make sure all the butter is being beaten. The butter will become soft, fluffy, and almost white in color.
  75 grams butter, 1 teaspoon vanilla extract
• Sieve the icing sugar over the butter, add the salt, use the paddle attachment, and beat the icing sugar into the butter. The mixture will look fairly crumbly.
  250 grams icing sugar, ⅛ teaspoon table salt
• Add in the room temperature cream cheese and beat on low/medium speed with a paddle attachment until combined. The mixture will become thick. Start adding the cream/milk to thin out the frosting if needed as needed (especially if using a hand mixer). *Note 2&3
  113 grams cream cheese, 2-4 tablespoon cream

Chocolate Cream Cheese

• Sieve the cocoa powder over the cream cheese frosting and mix in on a low speed until combined.
  30 grams unsweetened cocoa powder