In the bowl of a stand mixer fitted with the whisk attachment, whisk together cream cheese and sugar by hand until smooth and well combined. With mixer on medium-low speed, slowly add one-third of cold cream, vanilla bean paste, and salt until smooth, beating until smooth and stopping to scrape sides of bowl. Gradually add remaining cold cream; increase mixer speed to medium, and beat until thickened and stiff peaks form. (Whisk by hand toward end, if necessary, but do not overmix; see Note.) Use immediately.
Notes
If this amount is too small for your stand mixer, a hand mixer can be used instead.
Recipe by Bake from Scratch at https://bakefromscratch.com/berry-shortcake-bundt/