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Smooth out the cream cheese.
In a large mixing bowl (if using a stand mixer, use your paddle attachment), mix the cold cream cheese on low speed until creamy and until no lumps remain. Try to mix as little as possible and stop just when it is smooth.
You can check with a spatula by smearing it around a little and then scrape out the cream cheese into another small bowl and set aside.
Smooth out the butter.
Cut the cold butter into chunks so it’s easier to work with and add to the same bowl (no need to clean the bowl or attachments). Cream until smooth and there are no visible lumps.
Add the powdered sugar in increments.
Add about a third of the powdered sugar (no need to be exact) and mix on low. Once combined, add the next third and repeat. With the final addition, mix in the vanilla and a pinch of salt—cream cheese is already salted, so adjust to taste at the end. If using a hand mixer, this part takes the longest; I use a scraping motion to help it come together faster.
Add the smooth, cold cream cheese to the butter-sugar mixture and mix on low just until the lumps disappear. Use a spatula to finish blending—it’ll thin out slightly as the cream cheese incorporates. Avoid overmixing to prevent the frosting from becoming too thin.