¾ cup confectioners’ sugar
1½ cups heavy cream
2 teaspoons pure vanilla extract
6 round homemade waffles (we used our cake batter waffles recipe)
Rainbow sprinkles, as needed for finishing
Make the Frosting: In the bowl of an electric mixer fitted with the whip attachment, beat the cream cheese with the confectioners’ sugar until light and fluffy, 3 to 4 minutes. Add the heavy cream and whip on low speed until the mixture thickens. Increase the speed to medium-high and beat until the cream forms medium peaks. Add the vanilla extract and mix to combine. Assemble the Cake: Place one waffle on a cake stand or platter. Top with ⅓ cup of the cream and spread into an even layer. Place another waffle on top and repeat the layering until you’ve used all the waffles and all the cream. Top generously with sprinkles. Slice and serve immediately.