Light Silky Whipped Cream Cheese Frosting
Transform your desserts with this ultra-light, silky whipped cream cheese frosting—a delightful blend of tangy cream cheese, sweet vanilla, and fluffy whipped cream. This recipe creates a frosting that’s irresistibly smooth and airy, perfect for topping cakes, cupcakes, or even as a decadent dip for fresh fruit. By whipping cold heavy cream separately and gently folding it into a velvety cream cheese and butter base, you achieve a luxurious texture that’s both stable and cloud-like. Ready in just 15 minutes, this quick and easy frosting strikes the perfect balance of sweetness with a subtle tang, making it ideal for everything from classic carrot cake to red velvet cupcakes.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 227 grams Cream cheese (full-fat, softened)
- 113 grams Unsalted butter (softened)
- 120 grams Powdered sugar (sifted)
- 1 teaspoon Pure vanilla extract
- 180 ml Heavy whipping cream (cold)
- 1 Pinch of salt
Instructions
In a large mixing bowl, combine the softened cream cheese and unsalted butter. Use a hand mixer or stand mixer fitted with the paddle attachment to beat them together on medium speed until smooth, creamy, and fully blended (about 2 minutes).
Gradually add the sifted powdered sugar to the bowl, about 1/3 at a time. Beat on low speed to prevent the sugar from puffing out, then switch to medium speed until incorporated before adding more. Repeat until all the sugar is blended into the mixture.
Add the vanilla extract and a pinch of salt. Continue to beat on medium speed until the mixture is fluffy and smooth (about 1 minute). Scrape down the sides of the bowl as needed to ensure everything is well combined.
In a separate mixing bowl, pour the cold heavy whipping cream. Using a clean whisk attachment on your mixer, whip the cream on medium-high speed until soft peaks form (this should take about 3-4 minutes). Be careful not to overmix as the cream can turn into butter.
Gently fold the whipped cream into the cream cheese mixture in three batches. Use a spatula to fold carefully, ensuring the mixture is light and airy. Avoid overmixing to preserve the whipped texture.
Once combined, the frosting is ready to use. Spread or pipe it immediately onto your dessert of choice, or store it in an airtight container in the fridge for up to 2 days. Before using from the fridge, let it sit at room temperature for 10-15 minutes and re-whip briefly if needed.
Nutrition Facts
Calories |
228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 86 mg | 4% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 11.0 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 0.1 mg | 0% | |
| Potassium | 27 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
