But I have learned the key to really good cream cheese frosting: DO NOT LET THE CREAM CHEESE SOFTEN.
Just don't do it. Sure it will take longer, but man it will taste better and stand stay thick.
What you'll need:
1 stick butter, softened
1 package cream cheese NOT SOFTENED
2 cups powdered sugar
1 tsp vanilla extract
Place your butter in your mixer and cream.
Then add in your cream cheese.
Isn't that a pretty color. You will need to mix the cream cheese for several minutes to get it all mixed together.
Then add your powdered sugar a little at a time and then your vanilla. Then if you're mixer has the "whip" setting us it. If not turn it up as high as it will go and let it whip, whip, whip away.