The tang of cream cheese is an ideal foil for all sorts of donuts. Todd Coleman
Yield: makes ABOUT 2 CUPS
- 8 oz. cream cheese, softened
- 1⁄2 vanilla bean, split lengthwise, seeds scraped and reserved
- 1⁄8 tsp. kosher salt
- 2 cups confectioners’ sugar
- Using a mixer, beat together cream cheese, vanilla seeds, and 2 tbsp. hot water. Add salt and sugar; mix.