Ingredients

226 grams softened Philadelphia cream cheese (natural brands like Jerseyland Organics won't work because they curdle)

113 grams softened unsalted butter

113 grams powdered sugar

1.5 gram vanilla bean pods

1/2 tsp vanilla extract 

Makes enough frosting for about 15 cupcakes, a batch of cinnamon rolls, or for a double layer cake 

Instructions

Before making this recipe, cut the butter into small pieces and leave on the counter or somewhere warm until completely soft but not melted. The cream cheese should also be warm and soft. This will help the frosting be light and fluffy without clumps of butter that can clog up your piping bag tip when you frost your cupcakes. 

The powdered sugar for this recipe must be completely smooth with no clumps. Unless you've just opened the bag, there are usually clumps. To get rid of clumps, place the powdered sugar in the bowl of a food processor fitted with the blade attachment and process until completely smooth. You will likely have to add more powderered sugar to the food processor than the recipe calls for in order to have enough  volume in the processor for it to work properly. 

Once the butter and cream cheese are very soft but not melting, combine all of the ingredients except the vanilla bean pod in the bowl of a stand mixer fitted with the paddle attachment. Then scrape the seeds out of the vanilla bean pod and place into the bowl of the stand mixer.

Start mixing on low and slowly increase the speed so the powdered sugar doesn't fly out of the bowl. 

Mix on medium high speed until the frosting is light, fluffy, and smooth. Check for smoothness by smearing a glob on a piece of parchment paper. There should be no small pieces of butter visible. If there are, no matter how small, they will get stuck in your piping tip. Keep mixing until completely smooth. 

Once the frosting is done and your cake or cupcakes are completely cool, frost them immediately. For cinnamon rolls, you can frost when they are warm if you are ok with the frosting melting. 

It is not recommended to refrigerate this frosting before using it. It will get hard and lose its airiness. If you must use it a while after you finish, keep it on the counter. If you must refrigerate it before using, bring it to room temp before re-whipping it in the stand mixer. 

If you are using a piping tip and the frosting gets clogged, use a toothpick to remove the piece of butter.