Cream the butter. Sift confectioners sugar into a large bowl.
Add room temperature cream cheese to the creamed butter. Add vanilla and a pinch of salt. Beat together.
Add the confectioners sugar in cups. Mix until combined. If you’re wanting a thicker frosting, keep adding more sifted confectioners sugar until it’s stiff.
If you're piping it onto a cake or cupcakes, transfer to a piping bag and snip off the tip.
This buttercream should be chilled if not serving within a few hours of decorating as it is filled with dairy, which will not keep at room temperature.Cream cheese frosting will pipe beautifully but it's pretty soft. I find it works well for cupcakes, and sheet cakes but if you're frosting a layer cake I recommend reducing the cream cheese and increasing the sugar to stiffen the buttercream and give it more structure.