1tbspvanilla extract (or other flavoring of choice)
In a small bowl beat whipping cream until stiff peaks form. Set aside in refrigerator.
In a large bowl combine cream cheese, powdered sugar, salt and vanilla extract. Beat until smooth.
On lowest setting, quickly beat in (or hand fold in) whipped cream until thoroughly combined.
Note: If cream cheese frosting is thicker than desired, you can add heavy cream (not more than 1 tbsp at a time) and beat until desired thickness is achieved.
Quantity Notes: This recipe creates enough cream cheese frosting for about 12 regular sized cupcakes (piped thick). If just spread more thinly on top it will cover more cupcakes. Gingerbread Cream Cheese Frosting No Butter: Substitute gingerbread syrup and 1 tsp pumpkin spice for vanilla extract.Lemon Cream Cheese Frosting No Butter: Substitute lemon extract and 1 tsp fresh lemon zest for vanilla extract.Cinnamon Cream Cheese Frosting No Butter: Add 1 tsp of cinnamon.