To make the frosting, whip the cream cheese and butter in a stand-up mixer with the whisk attachment just so they’re a little combined. Add in the powdered sugar and vanilla, and beat slowly at first (to avoid a powdered sugar cloud filling the room) before increasing the speed and whipping until it’s perfectly combined. If you want something a little lighter, and not so heavy and dense, add a little heavy cream and whip for about a 2 – 3 minutes, or until it’s a little fluffier. Frost them either by hand or piping bag.