Chocolate Whipped Cream Frosting

• Chill your mixing bowl and whisk attachment in the freezer for 30 minutes to help this whipped cream frosting whip up better.
• Place 1 cup (8 oz. block) of cold cream cheese into the chilled mixing bowl and mix on a medium speed for about 1 minute. Scrape the sides and bottom of the bowl with a rubber spatula as needed. The cream cheese should be smooth at this point.
• Pour in 1 cup of powdered sugar, 1/2 cup of cocoa powder, and 1 Tbsp of vanilla. This frosting isn't very sweet, but you can add up to 1 additional cup of powdered sugar, 1/4 cup at a time, to taste. Mix on low at first, then increase the speed to medium-high and mix for about 1 minute. Scrape the sides and bottom of the bowl with a rubber spatula throughout this process to make sure everything is properly combined.
• Continue to mix at a medium-high speed and gradually pour in 2 1/2 cups of cold heavy cream. I like to do this in about 4 additions and focus on pouring the heavy cream down the side of the bowl to prevent it from splattering.
• Watch the mixture closely once the heavy cream is fully mixed in. It should thicken and take shape shortly after this (mine usually does within about 30 seconds of mixing in the heavy cream). Take care not to over-mix your whipped cream frosting!! It will become soupy, and sadly, you won't be able to fix it.
• As soon as you see the frosting start to take shape, turn off your mixer and do a quick whisk test. Dunk your whisk attachment into the frosting, then put it out and flip it upside down. The frosting should keep its shape and form a nice peak. If it doesn't, continue to mix the frosting on a medium-high speed for 15-second intervals until it does.
• This frosting can be used to frost cupcakes, decorate layer cakes, or top cookies and pies.