Ingredients:

  • 8 oz full-fat brick cream cheese, cold
  • 1 cup heavy whipping cream, cold
  • 1/2 cup powdered sugar, sifted
  • 1 tsp pure vanilla extract

Instructions:

  1. Place the mixing bowl and whisk attachment in the freezer for 5-10 minutes. Note: This prevents the cream from warming up during friction.
  2. Combine the cold cream cheese and sifted powdered sugar in the chilled bowl.
  3. Beat on medium high speed for 2 minutes until the mixture is smooth and the sugar is fully integrated.
  4. Slowly pour in the heavy whipping cream and vanilla extract.
  5. Increase the mixer speed to high.
  6. Whip continuously until stiff peaks form.
  7. Observe the texture until the whisk leaves deep, defined grooves in the frosting.
  8. Stop immediately to avoid over beating. Note: Over whipping will turn this into cream cheese butter.