Not-So-Sweet Whipped Frosting

Made from only 4 ingredients this lightly sweetened whipped frosting is creamy and fluffy yet holds its shape when piped with a piping tip. For best results review the success tips above and recipe notes below before you begin.
Ingredients
6 ounces 170g fullfat brick cream cheese softened to room temperature
34 cup 90g confectioners sugar
1 and 12 teaspoons pure vanilla extract
1 and 12 cups 360ml cold heavy cream or heavy whipping cream very cold!
Instructions

In a large bowl using a handheld mixer or stand mixer fitted with a whisk or paddle attachment beat the cream cheese on mediumhigh speed until creamy about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed until creamy. Add the confectioners sugar and vanilla extract and then beat on medium speed until combined and completely smooth absolutely no lumps at least 2 full minutes. Scrape down the sides and up the bottom of the bowl and beat again as needed to smooth out.
Switch to a whisk attachment if you havent already been using it. Turn the mixer to low speed and with the mixer running carefully pour in the cream in a slow and steady stream. After all of the cream has been added turn the mixer up to high speed and whip until thick and stiff peaks form about 12 minutes. This time can vary depending on exact temperature of ingredients temperature in kitchen and even the humidity. Do not walk away during this time and do not be concerned if your frosting takes longer to whip. Youre looking for a thick airy consistency with stiff peaks. If you were to shimmy and shake your bowl the frosting would hardly move. If your frosting appears soupy now or at any point you are working with it it needs more whipping to introduce more air. If your frosting