Step 1

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy, and smooth. On low speed gradually add in the sugar and beat until fluffy. If you need a stiffer consistency for decorative piping, add more powdered sugar.

Step 2

Cream cheese frosting, alone or on cake or cupcakes, can sit at a cool room temperature for up to 8 hours before it should be refrigerated.

Step 3

The frosting can be made and transferred to an airtight container and stored in the fridge for up to 3 days, or in the freezer for up to 1 month. Bring to room temperature and re-whip with an electric mixer before using.