Description
A light and airy whipped frosting with a subtle sweetness, made with cream cheese, confectioners’ sugar, vanilla extract, and cold heavy cream. Perfect for topping cakes and cupcakes with a smooth, creamy texture without being overly sweet.
Ingredients
Frosting Ingredients
- 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
- 3/4 cup (90g) confectioners’ sugar
- 1 and 1/2 teaspoons pure vanilla extract
- 1 and 1/2 cups (360g/ml) cold heavy cream or heavy whipping cream (very cold!)
Instructions
- Beat the cream cheese: In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on medium speed until creamy, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed until completely smooth and lump-free.
- Add sugar and vanilla: Add the confectioners’ sugar and vanilla extract to the cream cheese. Beat on medium speed for at least 2 minutes until completely smooth and fully combined, scraping down the bowl as needed.
- Incorporate cream: Add a few tablespoons of the cold heavy cream and beat to start incorporating the cream into the mixture. Continue adding the remaining cream gradually, beating on medium to high speed until soft peaks form and the frosting is light and airy, about 3-4 minutes total. Be careful not to overbeat to avoid curdling.
- Use or store: Use immediately to frost cakes or cupcakes, or refrigerate in an airtight container for up to 3 days. Before use, whisk briefly to restore fluffiness if needed.
Notes
- Ensure the cream cheese is fully softened for a smooth texture without lumps.
- Use very cold heavy cream for best whipping results and firmness.
- Do not overbeat the final mixture to prevent it from separating.
- This frosting has a mild sweetness—ideal if you prefer less sugary toppings.
- Refrigerate any leftover frosting and bring it back to room temperature before using, whipping lightly if needed.
