- 2 – 8 ounce packages cream cheese, softened to room temp
- 2.5 cups confectioners sugar, sifted for lumps
- 2tsp vanilla
- 2 tbsp softened butter
- 1.5 cups heavy whipping cream
ombine cream cheese, butter and vanilla, whipping until light and fluffy, about 2 minutes. Add in confectioners sugar, 2 cups to begin with, using the remaining half cup as needed, until desired consistency is achieved. I prefer mine a little lighter, so I stick to the 2 cups. For a more dense icing, use the additional.
In a separate bowl, whip heavy cream to soft peaks.
Gently fold whipped cream into cream cheese mixture, being careful not to overmix and deflate air, stopping once it’s just combined. Use immediately. Store refrigerated. Excess can be kept refrigerated in a sealed container, up to 5 days.