In the bowl of a stand mixer, beat the cream cheese, butter, sour cream and vanilla extract until smooth and creamy. (Mix about 2 minutes)
Gradually add the powdered sugar, beating constantly until smooth and thick enough to hold a design when piped.
Snip the tip of the piping bag (or disposable zippered bag) off with a pair of scissors. Place the piping tip you'd like to use in the bottom of the bag.
Place the bag in a tall glass and fold the sides of the bag over the sides of the glass. This will make it easier to fill the piping bag with the frosting without getting too messy.
Fill the piping bag. Twist the end of the piping bag to close and pipe it onto the cupcakes.
You can also just use a spatula to spread the frosting on a cake.
The calories shown are based on the recipe serving 18, with 1 serving being 1/18 of the frosting. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**