I'm having an issue making decent cream cheese frosting.  I have a recipe that says to use:     1 pound (450g) cream cheese, at room temperature   4 oz (110g) unsalted butter, at room temperature   2-3 cups (240-360g) powdered sugar, sifted   a few drops of vanilla extract   and then to     To make the frosting, beat the cream cheese and butter together until smooth. Slowly add the powdered sugar (do this on low speed to avoid a dust cloud) and mix until light and silky. Add the vanilla.`   The problem I have is that it comes out way too runny to frost anything with.  I've tried adding a bit more powdered sugar and it still maintained it's runny state.  I'm using the K paddle for my Kenwood mixer to mix the frosting.  I've put the icing in the fridge for the moment to see if it will harden up a little.  Is this standard or am I doing something wrong?  EDIT:  So after putting the cream cheese in the fridge for a few hours, it still didn't harden up, just turned a cold runny goo.  One thing I have noticed is that the supermarkets in the UK sell "Soft Cheese" as opposed to "Cream Cheese" which makes me think there is a difference between cream cheese and soft cheese.  Philadelphia in the UK is sold as Soft Cheese, and many UK based recipes that include a cream cheese frosting often include lemon juice.  
THE ONE FAILSAFE AND SIMPLE SOLUTION USING SAME RECIPE  I know this is an old thread but seems like no one has found the solution. I had the same problem for over 6 years, living in France and was very frustrated.  Found this solution and I have no issues whatsoever now.  Beat butter and icing sugar together FIRST.  You can add as much or as little sugar as you want to taste - this will not affect the result.  Beat the cream cheese in LAST.  You cream cheese frosting will be delicious, not too sweet and totally pipe-able.  You're welcome. 