Whipped Cream Cheese Frosting Recipe

whipped cream cheese frosting piped in a small plate.

Whipped Cream Cheese Frosting Recipe

This whipped cream cheese frosting has the perfect balance of sweet and tangy taste. It is thick, creamy, fluffy and easy to pipe.

Course Dessert

Cuisine American

Prep Time 10

Total Time 10

Servings cups

Calories 131kcal

Author Kanan

Ingredients

8 oz Cream cheese block, fully softened at room temperature
½ cup Powdered sugar (Confectioner’s sugar or icing sugar)
½ teaspoon Pure vanilla extract
⅔ cup Heavy whipping cream cold, remove it from the fridge right before you need

Instructions

Take a fully softened cream cheese block in a bowl of a stand mixer.
Attach the paddle attachment.
Start beating until the cream cheese is smooth and creamy.
Sift the powdered sugar into the beaten cream cheese using a sieve.
Also, add vanilla extract.
Again beat it until the mixture is smooth, creamy and fluffy. There should not be any lumps. If needed scrap the sides and the bottom of the bowl using a spatula and beat again.
Now remove the paddle attachment and scrape off all the excess and add it back into the bowl.
Switch to the whisk attachment.
Run the mixer on low-medium and gradually add the cold heavy whipping cream.
Scrape the sides and bottom of the bowl using a spatula and run the mixture again by increasing the speed to high gradually.
Run it until you see the frosting is smooth, fluffy and pipable and it should have a stiff peak when you lift the beater up and it holds its shape. It takes just a couple of minutes only. Do not overbeat otherwise the frosting will become runny. So keep an eye on it.

Notes

Temperature of the ingredients: Cream cheese must be fully softened to room temperature. While heavy whipping cream must be cold, so take it out of the fridge right before you need it.

Avoid runny cream cheese frosting:

Use full-fat and a block of cream cheese (not cream cheese spread).
Use heavy whipping cream with more than 35% fat content.
Do not overbeat after adding heavy whipping cream. Stop as soon as it reaches the spreadable and stiff peak consistency. Over beating the cream results in a curdled texture and makes the frosting runny and loose.

Make colored frosting: Use gel food color. Avoid liquid food color, as it makes the frosting runny. Sometimes you need to add more color to make the frosting vibrant color, in that case, liquid food color is not a good choice here.

Yield: This recipe makes enough frosting for 12 cupcakes. Double the recipe to frost a 2-layer 8-inch (or 9) cake.

Storage: Frosted cake or cupcakes should sit out for up to 3-4 hours at room temperature (in climate control room/kitchen) or 1 hour or less if the room is hot or kept the cake outdoors in summer.

Store the frosted cake/cupcakes in the refrigerator and remove 30 minutes to 1 hour before serving. So the cake and frosting have a chance to come to room temperature.

Nutrition