Cinnamon Roll Icing in 5 Minutes

Instructions:

1. Soften the fats. Leave your cream cheese and butter on the counter for at least 2 hours until they are soft enough to leave a deep thumbprint. <small>Note: Using cold fats is the number one cause of lumpy icing.</small>
2. Cream the base. Beat the softened cream cheese and butter together in a medium bowl until the mixture is pale and completely smooth.
3. Sift the sugar. Use a fine mesh strainer to sift the confectioners' sugar directly over the creamed fats. <small>Note: This prevents lumps and incorporates air for a fluffier texture.</small>
4. Incorporate the sweetener. Mix on low speed at first to avoid a sugar cloud, then increase to medium until the sugar is fully absorbed and no white streaks remain.
5. Add the aromatics. Pour in the pure vanilla extract and add that tiny pinch of fine sea salt.
6. Slowly add liquid. Drizzle in the 1.5 tbsp of whole milk one tablespoon at a time until you reach a thick, pourable consistency.
7. Whip it up. Increase the mixer speed to high and beat for another 60 seconds until the icing looks glossy and light.
8. Test the flow. Lift the whisk; the icing should fall in a thick ribbon that holds its shape for 2 seconds before disappearing.
9. Apply to rolls. Spread the mixture over warm (not hot) cinnamon rolls until they are generously coated in a shimmering layer.
10. Final rest. Let the rolls sit for 5 minutes before serving to allow the icing to set slightly.