Whipped Cream Frosting

Cut the cream cheese into chunks: Cut the cream cheese into 1/2-inch chunks. Place in the bowl of a stand mixer fitted with a paddle attachment. You can also do this using a large mixing bowl and a hand mixer using the beater attachments.

Mix the cream cheese on medium-high speed until the cream cheese looks smooth and creamy, 2-3 minutes.

Drizzle in the heavy cream: Once the cream cheese is creamy, decrease the speed to low and slowly drizzle in the heavy cream. Mix until all the cream cheese is incorporated into the liquid, frequently pausing to scrape down the sides and bottom to make sure everything is being fully incorporated.

Swap to whisk attachment and whip frosting: Once you have a thick liquid, swap out the paddle attachment or beaters for the wire whisk attachment. Whip the cream on medium-high speed, until soft peaks form and you can start to see "tracks" in the bowl from the wire whisk.

Sift in powdered sugar and continue to whip: Sift in the powdered sugar and add the vanilla. Continue to mix the whipped cream on medium-low speed until the sugar and vanilla are incorporated and you have stiff peaks. You can also remove the bowl from the mixer and hand whip the cream with a balloon whisk for more control.

Use and storage: Use frosting immediately or store in the fridge in an airtight container and use within 3 days.