WHIPPED CREAM CREAM CHEESE FROSTING

By efriend

Ingredients

• 1 (8 ounce) package, block cream cheese, cold you can use Neufchatel if you're not planning to pipe it
• 1 cup granulated white sugar or 3/4 cup, if you prefer less sweet
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy whipping cream or heavy cream cold

Details

Adapted from themerchantbaker.com

Preparation

Step 1

InstructionsFor the traditional "Two Bowl Method":
In a large bowl, whip cream with a mixer until it forms stiff peaks.

In another bowl, beat cream cheese for about 15 seconds or until creamy.

Add sugar, salt and vanilla to the cream cheese and whip until fully combined and creamy. It should only take a minute or two to whip up the cream cheese and sugar mixture. Don't worry about checking for sugar grittiness. Just make sure it's fully combined and still fluffy.
Fold whipped cream into cream cheese mixture then use mixer until it's fully combined and fluffy.For the easy "One Bowl Method":

In a large mixing bowl, beat cream cheese for about 15 seconds or until creamy. Add sugar, salt and vanilla and whip until fully combined.

Drizzle cold cream down the side of the bowl (to prevent splashing) and beat until stiff peaks form. You'll see your beaters leaving clear trails in the mixture at this stage.
Use immediately for frosting, piping or filling. Store leftovers and whatever you've frosted or filled in the refrigerator.