Place the butter and cream cheese on the counter to soften about 30 minutes before making the spread. Alternatively, if you don’t have time for them to soften, you can microwave them in 10-15 second increments until you can easily press a finger into the center of the cream cheese. You do not want either the butter or cream cheese to be melted.

Place the softened cream cheese, butter, brown sugar, and vanilla in a small mixing bowl. With an electric hand mixer, beat the mixture on low speed for 3-4 minutes. The brown sugar should be mostly dissolved, and there should be no lumps of cream cheese.

Place the cream cheese spread in an airtight container and store it in the refrigerator for up to 2 weeks.