10 ounces cream cheese, at room temperature
3/4 cup confectioner's sugar
2 tablespoons unsalted butter, at room temperature
1/4 cup plus 1 tablespoon heavy (whipping) cream, at room temperature
Cream the cream cheese, sugar and butter in a medium-size mixing bowl with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes. Scrape the bottom and side of bowl with a rubber spatula. With the mixer on low, add the cream in a stream and mix until it is incorporated. Scrape the bowl. Increase the speed to medium-high and beat the frosting until it is light and fluffy, 5 to 10 minutes. Stop to scrape the bowl several times. Keep the frosting at room temperature until you are ready to frost the cake.
