Ingredients

2 cups heavy whipping cream cold from the fridge
16 ounces cream cheese block softened at room temperature
2 cups confectioners sugar (260 grams)
2 teaspoons pure vanilla extract

Instructions

Place heavy cream in a bowl of a stand mixer or handheld electric mixer fitted with the whisk attachment. Beat for 4-8 minutes or until medium-stiff peaks form. Be careful not to overheat otherwise it can turn into butter.

Transfer whipped cream to another bowl and set aside.

In the empty bowl of an electric mixer (from before) add the cream cheese and sift the confectioner sugar on top of it. Beat with the paddle attachment for 3-5 minutes until thick and smooth.

Carefully add in ¼ cup of the whipped cream at a time into the cream cheese mixture and mix on low speed or fold with a spatula, just until combined.

Mix in the vanilla for 10-20 seconds.

Refrigerate the filling for at least 30 minutes for best spreadable consistency for a cake.

Also makes a nice spread for on graham crackers.