Whip the cream cheese using an electric mixer until is smooth and creamy. In the bowl of a stand mixer, add the whipping cream, icing sugar and ube flavoring. Beat the mixture until it is thick and fluffy.
Fold the whipped cream gradually into the whipped cream cheese. Spread on the cake.
NOTES
The eggs should be at room temperature for maximum volume during whipping. It helps to separate them cold, then allow them to sit at room temperature for at least 30 minutes.
The whipped cream icing may yield bits of cream cheese when the ingredients are incorporated. This is fine and won’t affect cake quality.
Store leftover cake in a tightly covered container, or covered in foil in the refrigerator for up to 3 days. Allow to come to room temperature before serving.
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