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In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric beater or wooden spoon) combine the cream cheese and butter. Beat on medium-low speed until smooth and combined, 1-2 minutes, scraping the sides of the bowl and paddle as needed.
Add the honey and salt, if using. Beat the frosting on low speed to combine, then increase the speed to medium-high and beat until fluffy, 1-2 minutes, scraping down the sides of the bowl once or twice. Take care not to overwhip the frosting because it can turn grainy (though it will still taste delicious!)
The frosting will be soft at first – better for swirling than piping. If you wish to pipe it, pop it in the fridge for a few minutes at a time, stirring every few minutes until it's firm enough to pipe.
Use the frosting right away, or store refrigerated airtight for up to 1 week. If chilled, let soften to room temperature before using.