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Place heavy cream in a bowl of a stand mixer or handheld mixer fitted with the whisk attachment. Beat for 4-8 minutes or until medium-stiff peaks form.
Transfer whipped cream to another bowl and set aside.
In the empty mixer bowl, add cream cheese and sift confectioners sugar on top. Beat for 3-5 minutes until smooth.
Add ¼ cup of whipped cream at a time and gently mix on low speed or fold with a spatula until combined.
Mix in vanilla extract for 10-20 seconds.
Refrigerate for at least 30 minutes before using for best spreadable consistency.