Whipped Cream Cheese Frosting Recipe
Whipped cream cheese frosting is lighter in texture than regular cream cheese frosting, which makes it easier to pipe onto cakes and cupcakes.
Ingredients
- 8 ounces brick-style cream cheese softened (226 grams; 1 block)
- 1 cup powdered sugar (120 grams)
- 1 ½ teaspoons pure vanilla extract
- 1 ½ cups cold heavy whipping cream (360 ml)
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the cream cheese on medium speed until smooth.8 ounces brick-style cream cheese
- Add the powdered sugar and vanilla extract and mix until fully combined, stopping to scrape down the sides of the bowl as needed. Set aside.1 cup powdered sugar, 1 ½ teaspoons pure vanilla extract
- Add the heavy whipping cream to a separate mixing bowl, using a handheld mixer or stand mixer fitted with the whisk attachment, mix on low-medium speed for 30 seconds to 1 minute. Increase the speed to medium-high and continue mixing until stiff peaks form, making sure not to over mix the whipped cream.1 ½ cups cold heavy whipping cream
- Gently fold one-third of the whipped cream into the cream cheese mixture until just combined, then fold in the remaining whipped cream until fully combined.
- Use to frost cupcakes, cakes, etc. or cover tightly and refrigerate until ready to use.
Video
Notes
Storage Instructions: Frosting may be stored in an airtight container in the fridge for up to 4 days.
Freezing Instructions: Frosting will freeze well for up to 3 months. Thaw overnight in the fridge.