Start with clean beaters on the hand mixer.

Ensure the butter and cream cheese are at room temperature, so for best results remove from the refrigerator at least two hours before ready to use.

In a large mixing bowl, beat the room temp cream cheese for about a minute.

Then add the soft butter (but not melted butter) and cream cheese together until combined and creamy, about two minutes.

Add the salt, vanilla, heavy cream and ½ c of the powdered sugar at a time beating on low, until all the powdered sugar has been used, about five minutes. If needed to get desired consistency, add a bit more powdered sugar (if too loose) or cream (if too thick).

Using an offset spatula or butter knife, smooth the icing over the completely cooled cake.

Refrigerate iced desserts and any leftovers. Frosting can be stored in the refrigerator for up to a week. Do not freeze.