Let the cream cheese heat up out of the fridge for an hour earlier than utilizing it. This helps maintain the frosting clean with no lumps.
Take 3 tbsp icing sugar from the 1 cup you have measured.
Add it to the bowl of an electrical mixer, with the whisk attachment in place.
Add the whipping cream and whisk at excessive velocity till the cream makes mushy peaks. Not too stiff.
Take away the whipped cream to a separate small bowl and put aside.
Return the bowl to the mixer, this time with the paddle attachment. (No want to clean the whisk but, you have to it once more)
Add the cream cheese and beat till the combination is mushy and clean. A kind of spreadable texture.
Take away the paddle attachment and scrape down the paddle and sides if the bowl nicely.Â
Add the whisk attachment once more and add about 1/3 of the whipped cream.
Whisk at excessive velocity till clean.
Add the following 1/3 of the cream and once more whisk till clean.
Lastly, add the final of the whipped cream and whip at excessive velocity for two or three minutes till clean and lightweight.
Frost your cake as desired.
