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Add the softened cream cheese and unsalted butter to the bowl of a food processor. Whip the cream cheese and butter together, scraping down the sides of the bowl every once in a while, until the mixture is light and fluffy, 1-2 minutes.
Alternatively, you can whip the butter and cream cheese with a stand mixer or hand mixer fitted with a whip attachment for 2-3 minutes.
Then, add the garlic powder, chives, parsley, thyme, basil, marjoram, white pepper, lemon juice, and a good pinch of salt. Blend the mixture for another minute or so, until the mixture is well-combined. Taste and add more salt if needed.
To get that signature cylinder shape, line a 1 cup measuring cup with plastic wrap. Using a rubber spatula, spoon the cheese mixture into the measuring cup, making sure to get into all the nooks and crannies so there are no gaps. Level off the top so it's flat.
Wrap the top of the measuring cup with the sides of the plastic wrap. Refrigerate for at least 1 hour, until the cheese is solid and the flavors are melded.
About 30 minutes before serving, use the sides of the plastic wrap to gently remove the cheese from the measuring cup. Place it on a platter flat-side down.
Serve the cheese with crackers, veggies, nuts, olives, or any of your favorite dippers. Enjoy!