8oz Cream Cheese (I use the kind in the tub, not the brick. It's less lumpy.)
1 Cube Butter room temperature
4 - 6 Cups C&H powdered sugar (I just dump it in until it has the right consistency... )
2 tsp vanilla
Cream together the butter and cream cheese. It needs to be pretty soft, but not too soft.
Add in powdered sugar and vanilla. I dump in 3 cups and mix it and then keep adding more and more until it looks right.
(If you end up using too much sugar, it sounds really grainy and might be too thick... you can always add a tiny bit of milk to it to thin it out.
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