• prep: 15 min
• cook: 15 min
• total: 30 min

servings:

This classic frosting couldn’t be easier to make and is a must for finishing red velvet and carrot cakes (or a batch of cupcakes). Using vanilla bean paste gives it a pretty speckled look, but if you don’t have it on hand, pure vanilla extract will lend the same flavor.

• 2 (8-ounce packages) cream cheese, room temperature
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 tablespoon plus 1 teaspoon vanilla bean paste or vanilla extract
• 1/8 teaspoon kosher salt
• 2 1/3 cups powdered sugar

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