4 tbsp unsalted butter
4 oz (½ block) full-fat cream cheese, softened
1 cup powdered sugar
½ tsp vanilla extract
Pinch of salt
Instructions
1. Make the Dough:
Warm the Milk: Heat the milk until it is warm to the touch but not hot (around 110°F). If you use a thermometer, this is the “baby bottle” test. If it’s too hot, it will kill the yeast.
Activate the Yeast: In the bowl of a stand mixer, whisk the warm milk, yeast, and sugar together. Let it sit for 5-10 minutes until it becomes foamy. (If using instant yeast, you can skip this foaming step and just add it with the dry ingredients, but this is a good way to ensure your yeast is alive).
