In a large mixing bowl or the bowl of a stand mixer, whip the butter on high speed until smooth and creamy.

With a fine mesh sieve, sift in the confectioner’s sugar, 1/2 cup at a time, mixing well after each addition.* Continue mixing, scraping down the sides of the bowl as needed, until you’ve incorporated all of the sugar, then mix in the vanilla bean paste and the fine sea salt. Mixture will seem dry, thick, and clumpy.

Add the cream cheese and mix until just barely combined. Do not overmix.

Spread or pipe as desired. Store leftover cream cheese frosting in the refrigerator for for up to 3 days.