In a medium-sized bowl, add your softened butter and cream cheese. Using your electric whisk, beat for 2-3 minutes. Make sure to scrape down the sides halfway through!
½ cup butter, 8 ounces cream cheese
Pour in vanilla extract and half of your powdered sugar. Beat for another 2-3 minutes, scraping down the sides halfway through.
This icing works best if you are using a block of cream cheese, not spreadable or low-fat usually found in a tub.
Make sure you fully allow your butter and cream cheese to soften before making frosting.
Looking for a lighter, less sweet frosting? I recommend trying out my whipped cream frosting!
Store cream cheese frosting in an airtight container placed in the fridge for up to 5-7 days.
Freeze any leftover icing in an airtight container and store in the freezer for up to 2 months. Before serving, let your icing sit on the counter for 30 minutes.