Place room temperature cream cheese in bowl of a stand mixer fitted with the whip attachment. 2 Cups Cream Cheese
Add powdered sugar and vanilla bean paste to bowl. 1 Cup Powdered Sugar1 teaspoon Vanilla Bean Paste
Begin mixing on low speed and gradually increase speed to medium.
Continue to mix until no lumps are present (2 - 3 minutes). Scrape the side of the bowl if needed.
With the mixer running on medium speed, slowly begin pouring heavy cream into mixing bowl. Be sure to pour slowly over the period of 1 - 2 minutes. 4 Cups Heavy Whipping Cream
Increase mixer speed to medium-high. Continue to mix until stiff peaks form. The icing is now ready to be used.
Refrigerate icing if not using immediately.
Video
Notes
This recipe will produce enough frosting to fill and pipe rosettes on a 9" cake. If not piping rosettes, a half recipe will be sufficient.