Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
- In a large mixing bowl, beat cream cheese until smooth (about 1 minute).
- Add confectioners’ sugar and beat slowly until incorporated. Then, add vanilla and beat on medium speed until fully combined and smooth. Scrape down sides with spatula and beat again briefly.
- With mixer on low, slowly pour in heavy cream. Once all the cream is added, increase speed to medium-high and whip until stiff peaks form.
STORAGE
- Keep refrigerated. It will last 2-3 days in the refrigerator before it begins to lose its moisture.
Notes
AMOUNT: This makes enough for 24 cupcakes or a two layer 9" cake. If you are going to be doing a lot of piping, I would double the recipe. You may have extra but better to be safe!
STORAGE: Keep refrigerated. It will last 2-3 days in the refrigerator before it begins to lose its moisture.
FLAVOR: Add in ¼ cup unsweetened cocoa powder with the confectioners’ sugar for a chocolate flavor. You may also replace the vanilla extract with other extracts or add in liqueurs and/or spices.
