Servings: 24 frosts 24 cupcakes or 1 cake 8 oz cream cheese, at room temperature 2 cups powdered sugar, (confectioners sugar) 1 1/2 cups heavy whipping cream, (keep chilled until ready to use) 1 tsp vanilla extract
In a large mixing bowl with an electric hand mixer, whip the cold heavy cream on high speed (1-2 minutes) until thick, fluffy and spreadable.
In a second mixing bowl (using the same electric mixer - no need to wash it), beat cream cheese and powdered sugar.
Start on low speed to incorporate then beat on high speed for 2 minutes until creamy and whipped, then beat in 1 tsp vanilla extract
Use a spatula to gently fold the whipped cream into the cream cheese mix until well blended.
Pipe onto cooled cupcakes or cover and refrigerate until ready to use.