Beat together 6 ounces of cream cheese, softened (I use the low fat kind) with 1/2 cup of butter and 2 teaspoons vanilla till light and fluffy. Gradually add 2 cups powdered sugar, beating well. Gradually beat in 2 1/2 -2 3/4 cups additional powdered sugar to reach spreading consistency. This frosts one sheet of red velvet cake. Cover and store cake in refrigerator.