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With kitchen temperatures above 74°F (23°C), start by refrigerating the mixing bowl and sugar until they have cooled to 70°F (21°C).
In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, combine sugar, cream, vanilla, and salt.
Mix at medium-low speed until sugar is dissolved, about 2 minutes.
Increase speed to high and continue beating until cream is about as thick as Greek yogurt, about 2 minutes longer.
Begin adding cream cheese 2 tablespoons at a time; this should take about 30 seconds all together.
Once it is incorporated, shut off the mixer.
Thoroughly scrape bowl and whisk, then continue whipping on high until frosting is smooth and light, with only a few small flecks of cream cheese.
This may take 2 to 3 minutes with a stand mixer, or more if using a hand mixer.
After whipping, the frosting should be about 60°F (16°C).
Use immediately or refrigerate until needed.