This is a variation of the original from my cousin Shelly's cream cheese frosting recipe that goes with her pumpkin bars:
3 oz cream cheese
1/2 stick butter
.75-1 tsp vanilla
1 tsp. vitamin D milk
Powdered sugar: start with 1 cup, and add until it is the right consistency/taste. I think I ended up at 1.25 cups.
I use the KitchenAid mixer with the wire whip attachment.
Beat the cream cheese and butter until smooth. Then put in the 1 c. of powdered sugar. Throw the vanilla and milk in on top of that and beat some more. REALLY whip it.