1 cup (8 oz )full fat block of cream cheese cold
1 cup of powdered sugar
1 tsp vanilla extract
2 1/2 cups cold heavy whipping cream
gel coloring to tint frosting
measuring cups and spoons
large mixing bowl chilled
stand mixer with whisk attachment

1 cup (8 oz )full fat block of cream cheese cold 1 cup of powdered sugar 1 tsp vanilla extract 2 1/2 cups cold heavy whipping cream

Chill mixing bowl, and whisk for 30 minutes.
Place cream cheese into the chilled mixing bowl, mix on medium low speed until smooth.
Pour in 1 cup of powdered sugar, mix on low speed at first, then mix on medium high, scrape bowl repeat the process.
Add in 1 tsp vanilla extract, then turn mixer to medium high and add the 2 1/2 cups of whipping cream in small additions and gel coloring if desired.
Watch the mixture closely, it should take 30 seconds to hold its shape. As soon as it starts to take shape, turn off the mixer do a quick test. Dunk your whisk into cream mixture then flip it upside down, it should hold its shape. If not mix for another 30 seconds at a time.
Store in an airtight container for 3 days.