In a bowl, beat the cream cheese for 1 minute on medium speed.
Add in the powdered sugar and vanilla extract.
Beat for 1 minute on medium speed until combined.
In a separate bowl, beat the heavy cream until it forms soft peaks.
Add the beaten heavy cream to the cream cheese mixture.
Beat until the mixture is firm or until it forms stiff peaks when the beaters are lifted off the frosting. Be careful not to overbeat at this stage.
The frosting will appear light and airy. You can refrigerate the frosting in an airtight container until ready to use immediately to pipe or spread the frosting on to your favourite dessert.
