Not-So-Sweet Whipped Frosting
Makes 4 cups
| prepSoften cream cheese to room temperature | |||
| 170 g full-fat brick cream cheese, softened | Beat cream cheese until smooth, 1 min | Beat in sugar & vanilla until smooth, 2 min | Add cream & whip to stiff peaks, 2–4 min |
| 90 g confectioners' sugar | |||
| 1 1/2 tsp pure vanilla extract | |||
| 360 ml cold heavy cream or heavy whipping cream | |||
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