NewsThis Whipped Cream Cheese Frosting is ideal for cakes, cupcakes, and other pastries. Sweet and deliciously fluffy, this will be your new go-to frosting.
Do you have a go-to frosting?
You know, the trusty one that’s always in the back of your mind when you’re baking. You simply know that whatever it is, that icing will taste fantastic on it?
One that you can’t stop yourself from sneaking a few more bites of when it’s all whipped up and ready to go?
That’s this whipped cream cheese icing for me. And, I’m willing to bet this might be your go-to as well by the time you get to the recipe card.
You can’t go wrong with this fluffy whipped cream cheese icing whether you’re preparing these scrumptious Red Velvet Cupcakes or my favorite Buttermilk Carrot Cake.
Once you make this basic frosting recipe once, you’ll want to put it on everything. It goes well with so many baked products and sweets.
Not to mention how flexible this cream cheese frosting is. You can switch up the flavor profiles to fit your baking needs.
Need a strawberry whipped cream cheese frosting? No worries.
Raspberry. Lemon. Caramel.
Brown butter. Rum. I digress.
This cream cheese frosting recipe is the ideal foundation for creating tasty and delectable frostings!
What the difference between whipped frosting and regular frosting?
The addition of heavy cream and the incorporation of air into the frosting base make the difference. Because of the high quantity of dairy and sugar in the components, cream cheese frosting is often fairly thick. Ironically, adding heavy cream (more dairy!) to the recipe lightens up the sugar content a bit, and whipping it with a mixer incorporates air into it, making it lighter and fluffier than standard cream cheese icings.
Ingredients need to make this Whipped Cream Cheese Frosting Recipe
This frosting has just 5 ingredients and is made in about 10 minutes – all simple ingredients that you can get at your local grocery store. I believe this is a simple whipped frosting recipe that any level of baker can master.
- cream cheese
- unsalted butter
- vanilla extract
- powdered sugar
- heavy whipping cream
Can I use whipped cream cheese instead of block for frosting?
Absolutely! If you think this frosting is light and fluffy enough, imagine how beautiful it would be with pre-whipped cream cheese! Just make sure you use the same amount that you would a block – 8 ounces – so you don’t lose any of that luscious cream cheese tang.
How to Make Whipped Cream Cheese Frosting
This recipe for whipped cream cheese frosting is really easy to prepare!
Be sure to take your cream cheese and butter out of the fridge at least an hour before you’re ready to make this dish (pun intended). Let it to soften for a few hours, but not too long, particularly if it’s a hot day! If it does get too soft (like we’re talking super squishy butter here), just pop it back in the fridge for about 15 minutes to cool it down a bit before proceeding with the recipe.
Get your stand mixer (or a large mixing bowl and a hand mixer) and you’re ready to start.
- To begin, in the bowl of a stand mixer equipped with a whisk attachment, beat the room temperature butter for 1 minute on medium speed, until it’s fluffy and pale.
- Next, add the softened cream cheese and beat for another 2 minutes on medium, until the mixture is smooth and blended.
- After that, add the vanilla essence and mix until blended. You can substitute fresh vanilla bean or vanilla bean paste here, if you’d like.
- Now, using the mixer on low speed, gradually add the powdered sugar, 1 cup at a time, for approximately 2 minutes, beating until combined.
- It will look done at this point, and if you’d rather not add the heavy cream, that’s fine – simply use the frosting as is. So grab that cream to obtain that extremely fluffy and creamy consistency!
- Then, with the mixer on low, sprinkle in the heavy whipping cream. When the cream is incorporated (no liquid flinging around as you mix), increase the speed to high and mix until very light and fluffy, about 4-5 minutes. Or…until you just can’t wait any more.
Now go forth and decorate all the things!
And go ahead and lick the beaters. Nobody can stop you.
Whipped Cream Cheese FAQ:
Should I refrigerate desserts with cream cheese frosting?
After two hours, any remaining pastries adorned with butter- and/or cream cheese-based frostings should be refrigerated to maintain the structural integrity of the frosting.
Can I use Cool Whip instead of heavy cream?
Yeah, but you’ll be making a whole different sort of frosting and adding additional oils and fats to an otherwise healthy dish.
Can you freeze whipped cream cheese?
You certainly can! Because of the high fat content of this frosting recipe, it freezes well. Put any leftover frosting in an airtight jar and freeze it for up to 3 months.
My frosting is too loose! What do I do?
Don’t panic! It’s conceivable that your components were too soft to begin with. Just place the bowl in the refrigerator for about 20-30 minutes until it stiffens up a bit, then whip it a bit more until it’s nice and fluffy. If it’s still a little loose, double-check that you followed the instructions properly – you might have added too much heavy cream. The solution is straightforward: add additional powdered sugar, approximately 1/2 cup at a time, until it comes together.
Whipped Cream Cheese Frosting
This Whipped Cream Cheese Frosting is ideal for cakes, cupcakes, and other pastries. Sweet and deliciously fluffy, this will be your new go-to frosting.
Course: Frosting
Cuisine: American
Whipped cream cheese frosting, icing recipe
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2.5 cups
Calories: 1228kcal
Ingredients
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar sifted
- 1 tablespoon heavy whipping cream
Instructions
- In the bowl of a stand mixer equipped with a whisk attachment, whip the butter for 1 minute on medium speed, then add the cream cheese and mix for another 2 minutes on medium until smooth.
- Add the vanilla and beat until combined.
- 1 cup at a time, whisk on low speed until the sugar is mixed, approximately 2 minutes.
- Drizzle in the heavy whipping cream with the mixer on low; after integrated, raise the speed to high and beat for 5 minutes, or until extremely light and fluffy.
Nutrition
Calories: 1228kcal | Carbohydrates: 149g | Protein: 6g | Fat: 70g | Saturated Fat: 43g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 294mg | Potassium: 142mg | Sugar: 145g | Vitamin A: 2441IU
Related Questions
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What is the difference between cream cheese frosting and whipped cream cheese frosting?
Whipped cream cheese frosting is not too sweet like typical cream cheese frosting or buttercream. The flavor and texture are much more like a thicker version of whipped cream, the consistency is perfect.
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Can I use whipped cream cheese instead of cream cheese?
I suggest using ordinary cream cheese in dishes where the cream cheese must be baked or fried. However, if there is a recipe you want to make that doesn’t involve any heating, you can definitely use whipped and substitute the regular cream cheese by weight.
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What is the difference between regular cream cheese and whipped cream cheese?
The manufacturing process may explain these variations. Block cream cheese is prepared by combining milk and cream with a cheese culture, which allows the proteins to congeal slowly and yields a rich, smooth mass. Whipped cream cheese is coagulated with lactic acid, which is a faster process (and less expensive).
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Which cream cheese is used for cake?
Philadelphia is one of the most common sorts and is typically a reliable brand for this product. You may, however, purchase locally or even build your own if you don’t want to utilize a brand name. Creating it yourself may be satisfying, but it is a time-consuming and difficult procedure.
