Whipped Cream Frosting with Cream Cheese
from https://chelsweets.com/

While there are several methods to stabilize whipped cream, I prefer the taste and texture of stabilized whipped cream frosting made with cream cheese.

Use the frosting shortly after making it. Don’t let it sit out at room temperature for extended periods of time. The frosting will keep its shape and consistency for up to 3 days.

1 cup (8 oz. block) full fat cream cheese, cold (225g)
1 cup powdered sugar (125g)
1 tsp vanilla extract (4g)
2 1/2 cups heavy cream or heavy whipping cream, cold (600g)

Chill your mixing bowl and whisk attachment in the freezer for 30 minutes to help this whipped cream frosting whip up better.

Place 1 cup (8 oz. block) of cold cream cheese into the chilled mixing bowl and mix on a medium-low speed until smooth.

Pour in 1 cup of powdered sugar, and mix on low at first to avoid powdered sugar clouds/explosions. Increase the speed to medium-high once the powdered sugar is incorporated, and mix for about 1 minute. Scrape the bowl with a rubber spatula as needed throughout this process.

Add in 1 tsp of vanilla extract, then turn the mixer to a medium-high speed and gradually pour in 2 1/2 cups of cold heavy cream. I like to do this in about 4 additions and focus on pouring the heavy cream down the side of the bowl to prevent it from splattering.

Watch the mixture closely once the heavy cream is fully mixed in. It should thicken and take shape shortly after this (mine usually does within about 30 seconds of mixing in the heavy cream). Take care not to over-mix your whipped cream frosting!! It will become soupy and sadly, you won't be able to fix it.

As soon as you see the frosting start to take shape, turn off your mixer and do a quick whisk test. Dunk your whisk attachment into the frosting, then put it out and flip it upside down. The frosting should keep its shape and form a nice peak. If it doesn't, continue to mix the frosting on a medium-high speed for 30-second intervals until it does.

This frosting can be used to frost cupcakes, decorate layer cakes, or even top cookies and ice cream! It pipes well and can be stored in the fridge for up to 3 days in an airtight container.