• In the bowl of a stand mixer set over a pan of simmering water, combine egg whites and sugar. Whisk constantly until mixture registers 140° on an instant-read candy thermometer. Remove from heat.
• Place bowl on stand mixer, and beat mixture at high speed until whites are fluffy and cooled, approximately 10 minutes.
• Reduce mixer speed to medium-low. Add butter and cream cheese, by tablespoonfuls, mixing well after each addition. Add vanilla, mixing well. Use immediately.

Pictured with Raspberry Heart Macaroons