Light, fluffy, and perfect atop the cake of your choosing.
1/8 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volumeWith kitchen temperatures above 74°F , start by refrigerating the mixing bowl and sugar until they have cooled to 70°F . At elevated temperatures, these ingredients and equipment can act as a heat source to the cream, preventing full aeration.In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, combine sugar, cream, vanilla, and salt.
Increase speed to high and continue beating until cream is about as thick as Greek yogurt, about 2 minutes longer. Begin adding cream cheese 2 tablespoons at a time; this should take about 30 seconds all together. Once it is incorporated, shut off the mixer. The frosting will look a bit curdled, like cottage cheese; this is the result of incomplete mixing rather than over-whipping, so don’t be alarmed.
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