Cherry Cream Cheese Frosting

• 1/4 cup (56 g) unsalted butter, softened
• 1 package (250 g)(8 oz) cream cheese, cold, cut into cubes
• 4 cups (1 lb)(460 g) confectioners' (icing) sugar, sifted
• 1 teaspoons (5 mL) pure vanilla extract
• pinch of salt
• 2 tablespoons (30 mL) cherry preserves, or to taste.

For the frosting:
1. Using electric mixer fitted with the paddle attachment, blend butter and icing sugar on medium low speed, until just combined, about 2 minutes.
2. Add cold cream cheese, all at once, and beat on medium speed for about 2 minutes.
3. Add vanilla and salt, and beat at medium high speed for about 1 minute. Be sure to not overbeat, or the frosting will start to become too thin.
4. Add cherry jam and and mix on low speed until just incoporated.