Use a beater attachment for cream cheese and sugar.
Use an electric whisk / balloon whisk attachment for whipping heavy cream.
Refer to the step by step making of frosting picture above.
In a bowl beat cream cheese and sugar with electric beater for a minute until the sugar blends well with the cheese.
In another bowl with an electric balloon whisk or in a stand mixer whip the heavy whipping cream, vanilla until it reaches soft peaks.
It will take around 10-12 minutes to do so, so be patient.
Once it reaches soft peaks scoop around ½ cup of cream and fold it with prepared cream cheese sugar mixture.
Now add this cream cheese mixture in the bowl of remaining whipped cream and whip until stiff peaks. It will come together fairly quickly like in less than 30 seconds. Be careful to not over whip.
Refrigerate at least 2 hours before piping decoration on cakes or cupcakes.
You may substitute cream cheese with mascarpone cheese – refer to my Tiramisu post here.For making sturdy whipped cream frosting using white chocolate – refer to my post here.Cream cheese will give tangy after taste to the frosting.Mascarpone cheese will make the frosting richer without altering the taste of whipped cream. So choose accordingly.I prefer cream cheese for fruit based cakes.Keep the frosting refrigerated once made. I like to make this frosting a day before icing the cake.Cream cheese has to be soft but not melted. Generally take it out of the fridge at least 30 minutes before frosting.If you do not have a beater attachment, mix sugar and cream cheese with a spatula or a spoon well.Use chilled Heavy whipping cream from the fridge , not frozen . If the weather is too hot then you may choose to chill the bowl and whipping attachment . Use full fat original cream cheese and not spread. Storage Store unused frosting upto 2 days in the refrigerator. Cakes made with this frosting can be stored in the fridge up to 4 days.