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Using an electric hand mixer (or stand mixer with paddle attachment), beat together the butter and the cream cheese. Slowly and gradually blend in the powdered sugar and vanilla, scraping the sides of the bowl as needed. Then beat on high until well-combined, smooth, and creamy.
Cream Cheese Frosting should be stored in the refrigerator. You can either apply the frosting as soon as you make it and then refrigerate your cake/cupcakes/etc., or transfer the frosting to a sealed container, refrigerate, and then bring to room temperature and stir until smooth before using.