Ingredients:

  • 8 oz Full-fat Cream Cheese, softened to 18°C
  • 1/2 cup Unsalted Butter, softened to 18°C
  • 3/4 cup Powdered Sugar, sifted
  • 2 tbsp Light Brown Sugar, packed
  • 1 tsp Pure Madagascar Bourbon Vanilla Extract
  • 1/8 tsp Fine Sea Salt
  • 1 cup Mini Semi-sweet Chocolate Chips

Instructions:

  1. Place 8 oz cream cheese and 1/2 cup butter in a bowl. Note: Both must be exactly 18°C to blend seamlessly without curdling.
  2. Beat on medium speed for 3 minutes until the mixture looks pale and fluffy.
  3. Add 3/4 cup powdered sugar and 2 tbsp light brown sugar through a fine mesh sieve. Note: This removes the stubborn clumps found in brown sugar.
  4. Mix on low for 30 seconds, then medium for 2 minutes until no granules are visible.
  5. Pour in 1 tsp vanilla and 1/8 tsp sea salt.
  6. Beat for 1 minute until the volume has visibly increased by a third.
  7. Pour in 1 cup mini chocolate chips.
  8. Use a spatula to fold the chips until they are evenly distributed like stars in a sky.
  9. Transfer to a serving dish and add a few extra chips on top.
  10. Let it sit in the fridge for 30 minutes until the structure is firm but scoopable (optional).