8 oz. cold cream cheese
1 stick unsalted butter, firm but not cold
1/8 tsp. salt
3.75 c. confectioner's sugar, sifted
1/2 tsp. vanilla
milk (optional)
In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese, butter, and salt on medium-low speed until smooth and creamy, 2-3 minutes.
Reduce the speed to low, gradually add the confectioner's sugar and beat until incorporated.
Add the vanilla, and beat until just incorporated.
Do not overmix or the frosting will incorporate too much air; it should be creamy and dense, like ice cream.
Add milk, 1 tsp. at a time, if frosting doesn't have a spreadable consistency.
Should be enough to generously frost 12 cupcakes.
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