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Using an electric mixer on medium-high speed, whisk 4 oz. (room temperature!) cream cheese, ¼ cup powdered sugar, and remaining ¾ tsp. vanilla extract and ¼ tsp. kosher salt in a large bowl until very smooth and no lumps remain. Beat in cooled chocolate ganache on medium speed, scraping down sides of bowl as needed, until frosting just holds its peak and is well combined and a little thicker, about 1 minute. You don’t want to overbeat because the frosting can become too stiff.
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