1 (8 ounce) package cream cheese, softened
1⁄4 cup butter, softened
3 cups confectioners’ sugar
1 teaspoon vanilla
Beat cream cheese and butter in large mixer bowl at high speed until fluffy, about 1 minute.
Beat in Confectioner’s sugar, 1 cup at a time (using more or less sugar depending on preferred consistency) , then continue beating until smooth.
Beat in vanilla.
Chill bowl of frosting in refrigerator, stirring often, until good spreading consistency.
Makes about 2 2/3 cups.
Notes – I chilled my frosting for about 30 minutes before frosting cupcakes. I would suggest chilling for an hour if you are icing a cake.