The brand and type of cream cheese makes a HUGE difference in frosting recipes. You should use Philadelphia, full-fat cream cheese, sold in blocks of 250 grams (roughly, though the weight of the block depends on the country). Any other brand may lead to a different taste and mouthfeel as some have more gums or different stabilizers which has an impact on taste and texture. Also, in some countries, cream cheese is sold exclusively in tubs. Cream cheese sold in tubs may have more water in it. I recommend straining the cream cheese by placing it in a strainer lined with a few layers of paper towel or cheese cloth to try and drain the excess water before proceeding with the recipe.