Beat the cream cheese on a medium setting until it is light and fluffy. (This is going to take between 3-5 minutes but don’t rush it! This is where your frosting will develop all the fluff and it will be hard to fake it later.)
Beat in the butter and vanilla.
Add the sugar in batches (so you don’t have a sugar cloud to clean up do this on a lower setting.
* You can chill and use for up to 1 week if you put it in an air tight container. Just make sure get it to room temp before you try to frost anything.
Make sure your vanilla is gluten free and then you are set.