Chill the bowl and mixer blades in the refrigerator for about 15 to 30 minutes prior to making the frosting, as we need the bowl and blades to be really cold for best results.
Once the cream cheese and butter is softened a bit, transfer the cream cheese to the chilled bowl and beat the cream cheese for 2 to 3 minutes. At this point, the cream cheese may stick a little to the mixer blades but that is fine.
Add one cup of powdered sugar also to the bowl, and beat at low speed until the cream cheese and sugar is well combined. You can see that the mixture has loosened up a bit and the cream cheese is no longer sticking to the blades.
Add the second cup of powdered sugar too to the bowl and beat in low speed until the mixture is combined well.
Add the softened butter also to the bowl (you may slice the butter before adding to the bowl to make it more easier) and beat in low speed until the butter is well combined with the cream cheese and sugar mixture. Then, increase the speed of the electric mixer and beat the mixture very well.
Finally add the remaining one cup of powdered sugar and also the vanilla extract and beat in low speed until the mixture is well combined. Now increase the speed of the mixer gradually and beat for another 2 to 3 minutes in high speed until the preferred consistency of frosting is reached.
Use the prepared frosting immediately for best results. Spread the cream cheese frosting in layer cakes easily using an icing spatula or use it for piping on cakes, cupcakes or muffins as you wish! Once you have frosted the cake, its a good idea to keep the cake refrigerated for at least a few minutes until serving so the frosting will remain in the perfect texture!
Make sure too chill the bowl and beater very well until you start making this.You may leave the cream cheese and butter in the room temperature for sometime inorder to soften up the cheese and butter to make the frosting.However, if the temperature outside is too warm, make sure to not leave the butter and cream cheese outside the refrigerator for too long, as this may affect the consistency of the frosting.For the best results, prepare the frosting as soon as the cream cheese and butter has softened enough and use it immediately for frosting once its made.I used Philadelphia cream cheese brick to make this cream cheese frosting.The first time I made this cream cheese frosting, I left the cream cheese in the kitchen counter for a few more hours after it was softened and the consistency of the cream cheese was less than ideal, though it was still delicious and spreadable.So make sure to make the frosting as soon as the cream cheese and the butter is softened and immediately use it to decorate the cake, as the outside temperatures may negatively affect the consistency or texture of the frosting.Once you have frosted the cakes or cupcakes using the cream cheese frosting, you may refrigerate the frosted cakes for a few minutes for best results.