Cream Cheese Frosting

• 12 ounces (1 1/2 cups) cream cheese, at room temperature
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 3 cups confectioners' sugar
• 2 teaspoons pure vanilla extract

Beat together the cream cheese and butter until blended. Beat in the confectioners' sugar and vanilla until smooth. The frosting should be spreadable (it will harden when it chills). If it is too soft, you can add more sugar to stiffin it or chill it somewhat before frosting the cake.