Beat the butter until smooth. Add half of the cream cheese and beat until fully incorporated and smooth. Add the rest of the cream cheese, along with vanilla and salt.
Add 2 cups of the powdered sugar, blending until smooth. Add 2 more cups of the powdered sugar and blend until not powder remains. Check the frosting to see if it is stiff or needs more powdered sugar. Add one tablespoon at a time until desired consistency.
Store any baked goods using cream cheese frosting in the refrigerator until ready to eat.
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Notes
This recipe will frost a 9x13 cake, two layer 8-inch round cake or 24 cupcakes. Cream cheeses and butters vary greatly between brands and this, so will the water content and amount of powdered sugar needed. Frosting will also be a little loose due to the cream cheese and/or butter being softened. Feel free to chill the frosting to set before using if it feels too thin.