Cream Cheese Frosting

• 1 1/2 cups heavy whipping cream
• 1 - 8 ounce package of cream cheese, room temperature (it is important that the cheeses are at room temperature or the frosting will be chunky - I made this mistake the first time I made this icing)
• 1 - 8 ounce tub of Mascarpone cheese, room temperature (I usually just use two 8 ounce packages of cream cheese but you can substitute Marcarpone for a richer frosting)
• 3/4 teaspoon vanilla extract
• 1 cup confectioners' sugar, sifted

1. Mix the cream cheese and mascarpone cheese until smooth.
2. Add the vanilla and confectioners' sugar and mix until smooth. Set aside.
3. Whip the cream until stiff peaks form.
4. With a spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream, in two stages. If the frosting is not thick enough to spread, cover and place in the refrigerator for an hour, or until it is firm enough to spread.

heavy whipping cream, cream cheese, mascarpone cheese, vanilla, sugar

Taken from www.epicurious.com/recipes/member/views/cream-cheese-frosting-50073293 (may not work)