Begin by whipping the room-temperature butter for several minutes until it achieves a soft, airy consistency. Use either a hand mixer or a stand mixer set to medium-high speed. If using a stand mixer, attach the paddle accessory for best results.

Gradually incorporate the icing sugar in three separate portions, ensuring each addition is fully blended into the butter before introducing the next. Keep your mixer speed low during this process to prevent sugar clouds and to ensure even mixing.

Add the cold, firm cream cheese along with the vanilla essence or extract. Blend gently until the frosting develops a smooth and creamy texture. Take care not to over-mix, as this can impact the consistency (see note 1).

Finally, sift in the cocoa powder to avoid lumps and mix until the frosting is rich and velvety. Ensure all ingredients are well combined, but avoid over-beating to maintain the frosting's structure and flavor balance.