Yield: Enough to frost and fill a 4 to 5 layer cake.
1/2 cup (1 stick, or 115 g) unsalted butter, room temperature
2 x 8 ounce packages cream cheese, cut into cubes, cold
2 lbs (about 7 1/4 cups icing sugar (confectioners)
2 teaspoons pure vanilla extract
Using electric mixer, combine butter and icing sugar until just combined. Add cold cream cheese, all at once, and beat on medium speed for about 4 minutes. Turn up to high speed for another 1 minute. Should be fluffy. Don't overbeat, or the icing will start to lose thickness.