hi Dina, cream cheese breaks down on over beating and fast beating, its the same way with heavy cream when doing a whip cream. Unlike butter, once it breaks, it does not recover (well, most of the time) . I pre-beat the cream cheese to a fluff separately before i beat it with the sugar, to avoid longer beating ang overbeating. Hope this helps.
TheLittleCakePatch by JoWieneke
