Remove the cold brick of cream cheese from the refrigerator and unwrap.

Remove whole cream cheese from package and place on the cutting board.

With knife, cut into one-inch cubes, separating the cubes from one another.

Let the cubes sit on the cutting board for about 20 minutes.

When soft, add the cubes to your large mixing bowl.

Beat on low with the hand mixer, scraping the sides of the bowl as you go.

In a large bowl, using a hand mixer or stand mixer fitted with a paddle attachment, beat the cream cheese on low speed until smooth. We used our Hamilton Beach hand mixer for better control. 

Stop the mixer and scrape down the sides of the bowl (and the beaters, as needed).

Continue beating and if you are looking for a slightly looser consistency, add 1 tablespoon or so of milk or cream. Beat to a uniform consistency and scrape the bowl as you go.

Use in your favorite recipe immediately, or transfer to an airtight container and store cold for up to five days.