Let’s whip up this delicious lemon frosting:

1. Cream Butter and Cream Cheese:

• Place the fully softened cream cheese and softened salted butter into a large mixing bowl or the bowl of your stand mixer fitted with the whisk or paddle attachment.
• Beat together on medium-high speed for 1 to 1 ½ minutes, scraping down the sides of the bowl once or twice, until the mixture is well blended, smooth, and creamy with no visible lumps.

2. Add Flavorings:

• Add the fresh lemon zest, freshly squeezed lemon juice, and pure vanilla extract to the creamed mixture.
• Mix on low speed just until these ingredients are incorporated.

3. Gradually Add Powdered Sugar:

• Turn the mixer speed down to low.
• Add the sifted powdered sugar gradually, about 1 ½ cups at a time. Mix on low speed until mostly incorporated after each addition before adding the next. This prevents the sugar from flying everywhere!
• Use a silicone spatula frequently to scrape down the sides and bottom of the bowl, ensuring all the sugar is mixed in evenly.

4. Beat Until Smooth and Fluffy:

• Once all of the powdered sugar has been added and initially incorporated, increase the mixer speed to medium-high.
• Continue to beat for about 2 minutes, or until the frosting becomes very smooth, light, and fluffy.

5. Chill if Necessary:

• Assess the frosting consistency. If it seems perfect for spreading or piping, you can use it immediately.
• If your kitchen is warm or the frosting seems too soft, cover the bowl and chill it in the refrigerator for 20-30 minutes, or until it firms up slightly to your desired consistency, before using.