This is my ideal cream cheese frosting: light, smooth, and not too sweet.
Soften 6 T butter. Cut 8 oz. cream cheese into 8 pieces and let soften.
Beat the soft butter until fluffy. Gradually add 1 1/2 c powdered sugar and beat until very fluffy. Add 2 t vanilla and a pinch of salt and mix. With mixer on high, add one piece of cream cheese at a time, beating until well-incorporated and fluffy after each addition. Thin with milk or thicken with powdered sugar, as needed.