Cream Cheese Icing (you could eat this by itself)

So here is the basic cream cheese icing. It isn't fancy. That's because it doesn't need to be. It is just plain good.

6 oz cream cheese (that's 3/4 of an 8oz block)*
1/2 cup butter
2 tsp vanilla
4 1/2- 4 3/4 cups powdered sugar

Beat cream cheese, butter, and vanilla. Start adding powdered sugar about 1 cup at a time until it turns fluffy and easy to spread.

*Note: I've had mixed results with "Lowfat" cream cheese (Neufchatel cheese). This stuff has a higher water content and less fat (dur!) and so it is wetter. This also means it will make your resulting icing much softer. Too soft. If you decide to use Neufchatel in recipes like this where it is uncooked and mixed in to dry ingredients, I find cutting it to 3/4 of what the recipe asks for is about right to keep it from becoming runny.