Put the condensed milk into the refrigerator a night before making the recipe. We need cold condensed milk in this recipe.

Cut the cold butter into thin slices and allow to soften for 5-10 minutes at room temperature. We need cold but workable butter for this recipe.

Whip the butter using a mixer until fluffy and light in colour.

Add cold cream cheese (straight from the refrigerator) and whip for a few minutes until well combined.

Add vanilla and cold condensed milk and start whipping.

Mixture will look like curdled or broken apart at this stage. Keep whisking with your electric whisk for 7-10 minutes straight (less or more) until the mixture has become creamy again.

Cream cheese frosting is ready. Use as required on your favourite cake.

I used it on my Red Velvet swiss roll, click HERE to get the recipe.

Enjoy!