1 (8 oz) pkg cream cheese, softened at room temp
1 1/2 cups powdered (confectioners) sugar
1 1/2 cups cold heavy whipping cream
1/2 tsp vanilla extract
Cooks Tip: For best results with whipped cream, freeze your mixing bowl and whisk attachment 10-15 minutes before using. Also keep the heavy whipping cream refrigerated until ready to use.
1. Whip the cream on high speed in your stand mixer (1-2 minutes) until thick, fluffy and spreadable.
2. In a second mixing bowl, using a hand mixer, beat cream cheese and powdered sugar (start on low speed unless you want to be standing in a cloud of powdered sugar), then beat in 1/2 tsp vanilla extract.
3. Fold the whipped cream into the cream cheese mix. Keep it covered in the fridge until ready to use on these cupcakes.
