Whipped Cream Cheese Icing - no butter needed!

Active time: 15 minutes | Yield: enough for 24 cupcakes or a 2-layer cake

Ingredients:

• 16 ounces (2 blocks) cream cheese, softened to room temperature

• 240g (2 cups) powdered sugar

• 1 ½ cup heavy whipping cream, cold

• 1 tbsp vanilla bean paste (or vanilla extract)

• ⅛ tsp salt

• Food coloring, optional

Directions:

1. Fit the bowl of your electric mixer with a whisk attachment. Whisk heavy cream on medium-high speed until it has become whipped cream (about 5 minutes).

2. Transfer the whipped cream to a small bowl. Keeping the whisk attachment in place, whisk the cream cheese until light and smooth.

3. Add powdered sugar and beat on low speed until mostly incorporated, scraping down the sides of the bowl.

4. Add salt, vanilla, and food coloring if using. Beat on medium speed until all ingredients are fully incorporated.

5. Add whipped cream to cream cheese mixture and use a spatula to gently fold whipped cream in with cream cheese until thoroughly combined.

   1. At this point, if icing is too thin, add an additional 1-2 tbsp powdered sugar, mix well and re-evaluate.

   2. If icing is too thick, add 1-2 tbsp heavy cream, mix well and re-evaluate.

6. Transfer icing to a piping bag to pipe onto cooled cake or cupcakes. You could alternatively use a butter knife to spread the icing, or even an ice cream or cookie scoop to scoop it onto cake or cupcakes.