Do not thaw cream cheese at room temperature for hours. That’s a bacteria party, and you’re not invited. Also, never refreeze it after thawing. The texture will turn grainy and sad. It’s like giving your cream cheese a tragic backstory.
And for the love of all that is holy, do not use hot water. You’ll get a greasy mess that tastes like regret. I once did that. The resulting frosting looked like cottage cheese. My cupcakes cried.
