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Make sure the cream cheese is at room temperature. Beat until completely smooth and lump-free.
Add 1 tsp vanilla and mix again until incorporated.
Sift the icing sugar (very important for silky texture). Mix until just combined and creamy — do not overbeat.
Pour in the whipping cream and mix lightly until combined. Don't overmix here — we'll whip it later.
Cover and refrigerate for 4 hours.
Take it out and whip until stiff peaks form. The frosting will increase in volume, turn light, airy, and super smooth.