Made with shatter
What you will need:
One large bowl, one spatula, one small glass dish (for decarb), one whisk or hand mixer or stand mixer, measuring cups, and measuring spoons.
- 8 ounces block cream cheese, (softened)
- ½ cup unsalted butter (softened)
- 3 ½ cups confectioners’ sugar
- ½ tablespoon pure vanilla extract
- 1/8 teaspoon salt
How to decarb shatter for edibles:
Preheat oven to 252 degrees °F. Add together butter and shatter into a small glass dish, and place into the oven for 27 minutes.
In a large bowl using a whisk, handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese, butter and decarbed shatter together on high speed until smooth and creamy.
Add confectioners’ sugar, vanilla, and salt. Beat on low speed for 1 minute, then switch to high speed and beat for 2 minutes.
Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.