ounces cream cheese, cold (I typically use Neufchatel cream cheese)
cup (1 stick) unsalted butter, room temperature
cup powdered sugar
tsp pure vanilla extract
Place the cream cheese in a mixing bowl.
Using a hand mixer, beat until smooth.
Gradually add the butter 2 Tablespoons at a time, and continue beating until smooth and well blended.
Add powdered sugar and vanilla all at once. Blend until combined and smooth. (Don't beat too long or the frosting will be too soft to pipe. If this happens, place the frosting in the refrigerator or freezer until it firms back up.) Use for any recipe that calls for cream cheese frosting.
*Makes 1 1/2 cups of frosting which will frost about 12-14 cupcakes.
*You can store this frosting either at room temperature (which is 70 degrees Fahrenheit) or in the refrigerator. Do not go back and forth storing from one to the other, for food safety reasons. Use your own judgement.