Servings: About 4 cups, enough for 1 (8-inch) four-layer cake

1 cup butter, room temperature 1 cup butter, room temperature
1/2 cup cream cheese, full fat ½ cup cream cheese, full fat
3 cups powdered sugar 3 cups powdered sugar
1 tablespoon pure vanilla 1 tablespoon pure vanilla

In a stand mixer fitted with a paddle attachment, cream the butter and cream cheese on a high speed until light and fluffy.
Turn the mixer speed to low and add the powdered sugar. Continue to beat until well combined. Scrape down the sides of the bowl and add the vanilla.
Turn the mixer speed to high and continue to beat until the icing is light and fluffy, 8 to 10 minutes.