Let cream cheese sit at room temperature until soft and smooth when pressed. This prevents lumps in the final foam.
In a mixing bowl, combine softened cream cheese, sugar, milk, salt, and vanilla. Whisk until fully smooth and creamy.
Slowly pour in cold heavy cream while mixing continuously. The mixture should start loosening in texture.
Use an electric mixer or whisk to beat the mixture until soft-medium peaks form. It should hold shape but still flow slightly.
Stop mixing once the foam looks thick, airy, and glossy. Overwhipping can make it grainy or heavy.
Taste and adjust sweetness or salt if needed for balance.
Chill briefly before serving for better stability on drinks.
