- Using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter until fluffy, then beat in the cream cheese until well blended and smooth. Add the icing sugar in two additions, beating first at low speed and then increasing to medium-high, scraping the bowl a few times and beating until fluffy, about 2 minutes. Beat in the vanilla.
- This frosting is best used immediately. If making it ahead, cover and refrigerate the frosting but then let it soften on the counter for 30 minutes before using. Re-whip the frosting to make it smooth and spreadable.
The temperature of the cream cheese and butter when you make this frosting can affect how soft it is once it comes together. If it seems a little too soft, pop the frosting in the fridge for a bit before using it.