This whipped cream icing recipe produces gorgeous frosting that is very stable and does not melt at room temperature.
Try a chocolate variation by adding a little cocoa with the sugar.
If you are going to chill it overnight, (or if the cake is going to sit) add a packet of gelatin powder. So perfect -- thicker than whipped cream frosting and lighter than butter cream. Works if you pipe it too.
Note: For different flavored frosting, add 1/2 teaspoon of lemon extract or almond extract - and maybe some food coloring - it's totally up to you.
HERE'S THE RECIPE
1 (8oz) pkg cream cheese, at room temperature
1/2 cup powdered sugar (or to taste)
1 TBS pure vanilla extract
2 cups heavy whipping cream
Combine the cream cheese, sugar, vanilla extract (or almond extract/lemon extract if using), in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth.
While the mixture is still whipping, slowly pour in the heavy
cream. Stop and scrape the bottom of the bowl a couple of times while
you continue whipping until the cream can hold a stiff peak.
Instead of using a mixer, use your food processor (chopping blade). It will be nearly done by the time you finished pouring the cream in. The processor really cuts the time down and is powerful enough to turn your cream into butter, so don't let it go too long.