Ensure the cream cheese and butter are at room temperature—they should be soft and easily blendable.

In a medium mixing bowl, combine the softened butter and cream cheese.

With an electric mixer on medium speed, beat together until fully smooth and creamy, about 2 minutes. Scrape down the sides as needed.

Add vanilla extract and salt, then beat briefly to combine.

Gradually add sifted powdered sugar, about 1/2 cup at a time, mixing on low until all is incorporated.

Turn the mixer to medium-high and beat for 1 minute, until light and fluffy.

Use a rubber spatula to give a final stir by hand, ensuring everything is evenly mixed.

Use immediately to frost cooled cakes, cupcakes, or cookies. If not using immediately, cover and refrigerate. Bring to room temperature and briefly re-mix before using.

If your frosting is too soft, chill it for 10–15 minutes.

You can add a little extra powdered sugar or a teaspoon of milk to adjust the consistency if needed.