Cream Cheese Frosting

Cream Cheese Frosting
Makes about 2 cups
Any extra frosting can be frozen, thaw overnight in the refridgerator until ready to use.

3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar

For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.