Step 1

Make sure the butter and cream cheese are both at room temperature. If one is cold, you will end up with lumpy cream cheese frosting. If they feel cold to the touch, microwave them for ten seconds.

Step 2

In the bowl of the stand mixer with the paddle attachment, add the room-temperature block of cream cheese and mix it on low speed until smooth. You can also do this in a large bowl with an electric hand mixer.

Step 3

With the mixer on low speed to medium speed, begin adding chunks of butter to the whipped cream cheese and mix until incorporated.

Step 4

Slowly pour in the sugar while the mixer is mixing.

Step 5

Then add the salt and vanilla.

Step 6

Make sure you scrape the bowl to get all of the cream cheese from the sides and the bottom of the bowl, then mix on high speed for another 30 seconds to one minute to make sure all the butter chunks are smoothed out and the sugar is dissolved.

Step 7

Use the frosting immediately to frost a cake or cupcakes.

Step 8

If you plan on storing it for later, keep it in an airtight container in the refrigerator for up to 5 days. Freeze it for up to 6 months, then allow it to come back to room temperature and mix it briefly with an electric mixer.