Begin by softening the cream cheese. Leave it out at room temperature for about 30 minutes before starting your easy recipe.
Using the bowl of a stand mixer or a large bowl and hand mixer, whip the cream cheese on medium speed until smooth. Gradually add the powdered sugar in two or three additions, mixing until well incorporated and creamy.
Gradually add the buttermilk while continuing to mix. This secret ingredient will help achieve the perfect consistency and enhance the flavor. Sprinkle in the salt and continue mixing until all the ingredients are fully combined, resulting in a velvety, delicious bundt cake icing.
If you are not using the frosting right away, place the frosting in an airtight container and store it in the refrigerator for up to a week, or freeze for up to 3 months.
