Beat the cream cheese until smooth and light textured.
Add in the butter and beat until it's completely combined with the cream cheese.
Add in the first TWO cups of icing sugar, then add in another 1/4 cup at a time, TASTE TESTING until you have reached the perfect tang and sweetness for your tastes!
Once the icing tastes perfect to you, beat in the vanilla. Frost cupcakes and cakes. This will heavily frost 15 cupcakes and (1) 8-10 inch wide 2 layer cake.
This is such an easy recipe to adapt. I used 1 1/2 packages of cream cheese to frost red velvet cupcakes, but if you want just the slightest hint or cream cheese, simply use one 8 ounce package.