Whipped Cream Cheese Frosting

This 4-ingredient Whipped Cream Cheese Frosting is light, stable and fluffy. It's tangy like cream cheese frosting with the airy structure of stabilized whipped cream. Perfect for cakes and cupcakes!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10

Total Time 10

Servings servings

Calories 99kcal

Author Leanne Combden

Ingredients

¾ cup full fat cream cheese cold
1 teaspoon vanilla extract
2 cups powdered sugar sifted if lumpy
1 ½ cups heavy whipping cream at least 35% milk fat, cold

Instructions

Cut the cold cream cheese into cubes and add it to a large mixing bowl with the vanilla extract.
Using an electric mixer with the whisk attachment or a handheld mixer with beaters, beat together the cream cheese and vanilla until smooth.
On medium speed, gradually add the powdered sugar, stopping to scrape down the sides of the mixing bowl as needed. The mixture should look like a runny cream cheese frosting.
On low speed, gradually add the heavy whipping cream until it is incorporated into the cream cheese mixture.
Increase the mixing speed to medium-high, and whip together until stiff peaks form.

Notes

Cold cream cheese. To ensure the cream cheese mixes smoothly with the cold whipping cream, make sure your cream cheese is cold.
Whisk attachment. I used the whisk attachment for the cream cheese since I needed it to whip the heavy cream. Feel free to use the paddle attachment and then switch to the whisk. Or just use a handheld mixer with beaters.
Beat cream cheese until smooth. The cream cheese should be smooth before you add the heavy cream. This will minimize any lumps in your frosting.
Gradually add heavy cream to cream cheese mixture. Gradually adding the cream will ensure it mixes evenly into the cream cheese mixture before you increase the speed and whip the frosting.
Don't over mix. Once you hit stiff peaks, stop the mixer. If you keep mixing, the frosting will start to curdle.

Nutrition