The Best Cream Cheese Frosting

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8 ounces (227 grams) cream cheese, (at room temperature (brick-style, not spreadable))

1 stick (113 grams) unsalted butter, (at room temperature)

2 teaspoons vanilla paste (or extract)

2 cups (250 grams) powdered sugar, (sifted (don't skip sifting!))

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy, and smooth. On low speed, gradually add in the sugar and beat until fluffy. If you need a stiffer consistency for decorative piping, add more powdered sugar.
Cream cheese frosting, alone or on cake or cupcakes, can sit at a cool room temperature for up to 8 hours before it should be refrigerated.
The frosting can be made and transferred to an airtight container and stored in the fridge for up to 3 days, or in the freezer for up to 1 month. Bring to room temperature and re-whip with an electric mixer before using.