Delighted to tell you -- you can SAVE $ by buying cream cheese when it is on sale and FREEZE for later use. Freeze it in the package. Let it thaw in the fridge on a plate overnight, or in your mixing bowl for a couple of hours the next day.
I will warn you -- start the mixer on low speed. The cheese wants to crumble and splatter all over the place. It does take a little more time to whip to a smooth consistency, which you want before adding any additional ingredients.
I have frozen butter and cheese for years but never tried cream cheese before. Glad I did.
Another tip -- I always use FULL FAT cream cheese. Why? Because, full fat contains less ingredients and it has so much more flavor you don't eat as much. Whereas, low fat items have more non-food ingredients added to make it taste better, making you have a tendency to consume more to satisfy your sweet or fat tooth. The same is true with all cheeses, creams, milk and butter. Questions? Send me a note.