Servings: 24 cupcakes or 2-layer 9″ cake 1 1/2 cups unsalted butter, softened and cut into pieces 8 oz cream cheese, softened and cut into pieces 4 cups powdered sugar 1 Tbsp vanilla extract 1/8 tsp salt
Place butter into a large mixing bowl. With an electric mixer, beat butter until smooth and creamy then beat on high speed 1 minute until lightened in color.
Beat in softened cream cheese, just until combined, scraping down the bowl.
Beat in vanilla and salt until incorporated.
Add powdered sugar 1 cup at a time and mix on low speed until incorporated. Once all the powdered sugar is in,
Increase to high speed and beat another 2-3 minutes until whipped, thick and spreadable, scraping down the bowl a couple of times to ensure everything is really well blended.