Eric's Cream Cheese Icing

1 8 oz. package cream cheese (low fat is fine)
1 cup sugar
1/8 tsp. salt
1 tsp. vanilla extract
1 1/2 cups heavy whipping cream

Put bowl, whisk and cream in freezer for 15 minutes before whipping. In a small bowl beat whipping cream until stiff peaks form; set aside. Be careful to stop just when stiff peaks form. Over whipping will create butter. In a large mixer bowl, combine cream cheese, sugar, salt and vanilla. Beat until smooth. Then fold in the whipped cream. Eric whips a couple of seconds in the mixer to mix well. Also be careful with this, as overbeating will remove the air from the whipped cream and make the frosting heavy. Spread on completely cooled cake. Store cake in refrigerator. 

Eric used this recipe for Gage's third birthday cake. He doubled the recipe and made a chocolate cake and a yellow cake in 9 x 12 pans. He filled and frosted the cake with this icing. Very good!!