Soften your base. Bring the cream cheese and butter to room temperature. They should be soft to the touch but not greasy or melting. This step ensures a smooth, lump-free frosting.

Beat the fats first. In a mixing bowl, use a hand or stand mixer to beat the cream cheese and butter together on medium speed for 1 to 2 minutes until creamy and fully combined. Scrape down the bowl so there are no streaks.

Add the vanilla. Mix in the vanilla extract until evenly distributed. If you’re using a pinch of salt, add it now.

Sweeten gradually. Sift the powdered sugar if it’s clumpy. Add it in 1/2-cup increments, beating on low until incorporated, then on medium until smooth. Start with 2 cups, then taste and check texture.

Adjust the consistency. For a thicker, pipeable frosting, add up to 1/2 cup more powdered sugar. For a lighter, softer frosting, beat in 1 to 2 teaspoons of heavy cream or milk.

Finish and smooth. Beat for 20 to 30 seconds more, just until fluffy and glossy. Avoid overbeating, which can make it too soft.

Frost your baked goods. Use right away on cooled cakes, cupcakes, cookies, or cinnamon rolls. For neater edges and swirls, chill the frosting for 10 to 15 minutes before spreading or piping.