In a large mixing bowl, cream together the softened cream cheese and butter until smooth and fluffy.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Add the vanilla extract and mix to combine.
Add the heavy cream and beat until the frosting is light and fluffy. If the frosting is too thick, add additional cream, one teaspoon at a time, until you reach a good piping consistency.
Piping Technique
Fit the piping bag with the 1A tip and fill with icing. Twist the top closed.
Place the cooled bundt cake on a serving plate and place the plate on a turntable.
Position the tip of the piping bag near the outer edge of the cake. Apply pressure to the top of the piping bag with one hand to start the flow of frosting, while using the other hand to guide the tip of the bag up and over the top of the cake. Ensure the tip of the piping bag does not touch the cake, rather let the icing fall from the bag onto the cake. Once over the center hole of the bundt cake, release the pressure and let the icing fall into the hole.
Rotate the cake back and forth while continuing to pipe lines all around the cake to create a varied pattern and cover most of the cake with icing.
To finish the icing, use a straight edged spatula to smooth the frosting around the inner circle of the cake.
Notes
For metric measurements (in grams) click the metric button at the top of the recipe card.For the best results, the butter and cream cheese need to be at room temperature and soft.Refrigerate any leftover icing in an airtight container for up to one week.