whipped cream cheese - what temp should cream cheese be?

[shinyredbus]

Thinking of making this to top my dark chocolate cupcakes this weekend - peggy porchen has a good recipe. The issue is i have always failed at cream cheese icing - it always gets lumpy. Can anyone tell me - should the cream cheese be straight out of fridge, or left to warm up a bit before adding? TIA.

Don't know about temperature but it needs to be full fat. I've made the mistake of whipping up half fat with icing sugar and it turns to runny sludge.

Straight out of the fridge full fat cream cheese I put it in the kitchen aid and whip full speed till it's all smooth then reduce speeds add icing sugar and whip for about 3mins