Pull the cream cheese and butter out of the fridge and place on your counter 1 hour or more before making frosting.

Place the softened cream cheese into the bowl of your stand mixer. Blend on medium speed until creamed.

Use a rubber spatula to scrape down the sides before adding in the butter and vanilla. Blend on low speed until combined with the cream cheese.

Gradually add the 4 cups of confectioners sugar (about 1/3 to 1/2 cup at a time) mixing well after each addition.

Once combined,scrape down the sides and switch over to the whisk attachment. Mix on high speed for 10 to 15 seconds.

This recipe yields enough frosting for a 9-inch two-layer cake, 1 9x13 cake or roughly 2 dozen cupcakes.