This frosting is so so so yummy! Now, I’m not saying that I personally like it better than buttercream but it is a very close second and you absolutely need to make this as soon as possible!
To Make This Frosting You’ll Need: 1 8oz bar of very soft cream cheese (I used reduced fat when I got the best results), 2 teaspoons of vanilla extract, 1/2 a cup (and a couple tablespoons) of white sugar, 1 pint of heavy whipping cream.
To Make: 1) In a large bowl whisk together the cream cheese and sugar, then stir in the vanilla and set the mixture aside. 2) Pour your heavy whipping cream in to the base of your upright mixer and using the whisk attachment beat the cream on medium speed until somewhat stiff peaks begin to form.
>> a few tips: if you don’t have an upright mixer you can totally use a handheld mixer, or if you are very strong and brave you can whisk by hand. Also, the quality of your whipped cream is crucial, if you have a misstep with the whipped cream there is no recovering and your frosting will be a melty, oozy mess so be careful not to over or under whip. You’ll want to start out somewhat slowly and then ease in to medium speed on your mixer I didn’t go above 4 or 6 and I stopped every few minutes to scrap the sides of my bowl with a rubber spatula. It takes longer than you think for the whipped cream to form so be patient and watch it the whole time.
3) Pour your beautiful, freshly made whipped cream in to the bowl with the cream cheese mixture and gently fold in the whipped cream with a rubber spatula until completely combined.
that’s it! the frosting will keep in your fridge for a few days if you decide to make it ahead of time and is (in my opinion) the most delicious if you frost your cake and then let it sit in the fridge for a few hours, or over night and serve it chilled.