Place cold cream cheese and the icing sugar into a large cold bowl, and beat on medium high speed until smooth.
Turn the mixer to medium low and and slowly pour the heavy cream down the side of the bowl in a steady stream.Scrape the sides and bottom of the bowl every now and then.
Turn the mixer to medium high once all of the cream has been added, and whip until the frosting holds firm peaks.
*Make sure the cream cheese is straight from the fridge, and not the soft tub version.
**Makes enough to fill and frost: 1 x 3 layer8", 1 x 2 layer 9" or 24 cupcakes.
*** For chocolate frosting, add 1/4 cup sifted, unsweetened cocoa powder in step one.
**** Optional: 1 teaspoon vanilla extract can be folded in once frosting is fully whipped.
