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Using a fine-mesh sieve, sift confectioners’ sugar into a medium bowl. In the large bowl of a stand mixer fitted with the paddle attachment, beat butter and salt on medium-high speed until softened and creamy, 1 to 2 minutes. Add cream cheese and beat on medium speed until smooth and combined, about 1 minute more.
Spoon one-third of confectioners’ sugar into butter mixture and beat on low speed, scraping down bowl as needed, until incorporated. Add another third of sugar and beat on low speed until incorporated, then repeat with remaining sugar. Beat in vanilla until combined. Increase mixer speed to medium and continue to beat until light and fluffy, 1 to 2 minutes more.
Make Ahead: Cream cheese frosting can be made 2 days ahead. Store in an airtight container and refrigerate.