• In a large bowl using a handheld mixer, or stand mixer fitted with a paddle attachment, beat 4 ounces full-fat cream cheese, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, and ⅛ teaspoon table salt together on medium-high speed until smooth and creamy, scraping down the sides of the bowl as needed.
  
• Sift 2 cups powdered sugar over bowl, and then mix on low speed until just combined. Add 2 tablespoons milk, one tablespoon at a time, and beat on low to medium speed until the right consistency is reached. You want the frosting to be thick, but not stiff. It should drip in a thick ribbon from the beaters when the right consistency is reached. At this point ice cookies, cakes, cinnamon rolls, etc. as desired.
  
• For thick frosting, add ¼ cup more powdered sugar, beating after each addition until the right consistency is reached. I typically find that 2 cups of powdered sugar is perfect for frosting cookies and 2½ cups is best for cakes and cupcakes.

To Ice Cookies

• Dye frosting with food dye if desired. Then use an offset spatula or knife to spread icing on the cookies. Alternatively, transfer the icing to a piping bag fitted with a small tip to ice cookies more precisely.
• Add sprinkles if desired, while the frosting is still wet.
• Let cookies harden for 12-24 hours at room temperature. Once the icing has hardened to the touch, stack the cookies in an airtight container, separated by layers of parchment or wax paper.
• Store iced cookies in refrigerator for up to 5 days or freeze for up to 1 month in an airtight container.