16 oz (450g) full-fat block cream cheese, softened
1/2 cup (115g) butter, softened
2 tsp vanilla extract
5 cups (575g) confectioners' sugar
2 tbsp heavy cream or milk
pinch of salt to taste
In bowl of mixer with paddle attachment cream together cream cheese, butter and vanilla.
Gradually add powdered sugar on low speed, once incorporated scrape down sides of mixing bowl and increase speed to medium high until fully incorporated.
Add milk and mix in at medium speed, then increase speed to high and let mix for two minutes. This makes the frosting light and fluffy. The frosting should hold its shape so it doesn't fall off your cake. Add a pinch of salt to taste.
Add more milk if the frosting seems to stiff or more powdered sugar if frosting seems too soft.