Whipped Cream Cheese Frosting

  The key to this recipe is in the heavy cream.  About 30 minutes before you are ready to start the recipe put a bowl and your beaters in the refrigerator to cool. I have even put them in the freezer. The key to getting the heavy whipping cream to properly form peaks is to keep it as cold as you can. This means start with everything cold and work quickly.  We poured the heavy whipping cream into the chilled bowl, used the chilled beaters and began. Its amazing how quickly the peaks ...