Can I use low-fat cream cheese for this recipe?

I don't recommend it. Full-fat cream cheese provides the structure and richness that makes this frosting special. Low-fat varieties contain more water and can make your frosting runny and less stable.

Why did my frosting turn out runny?

This typically happens when either the heavy cream wasn't cold enough, the cream cheese was too cold and formed lumps, or the frosting was overmixed. Make sure your cream is straight from the refrigerator, your cream cheese is at room temperature, and stop mixing as soon as stiff peaks form.

Can I color this frosting?

Absolutely! Gel food coloring works best as it won't add additional liquid to your frosting. Start with a small amount and gradually add more until you reach your desired shade.

Is this frosting stable enough for decorating a layer cake?

Yes, it works wonderfully for layer cakes but isn't as structurally strong as buttercream. For the best results, keep the decorated cake refrigerated until about 20-30 minutes before serving, especially in warm weather. For wedding cakes or elaborate tiered designs, you might want to add a stabilizer.

Whipped Cream Cheese Frosting Recipe

Description

This Whipped Cream Cheese Frosting is ultra light, creamy, and not overly sweet, making it the perfect topper for cakes, cupcakes, and other treats. Made with a combination of smooth cream cheese and airy whipped cream, this frosting comes together quickly and holds its shape beautifully, adding a deliciously tangy and velvety finish to your favorite desserts.

Ingredients

Units Scale

Main Ingredients
1 1/2 cups cold heavy whipping cream
1 (8 oz) block cream cheese, room temperature
3/4 cup caster sugar (extra fine granulated sugar)
2 teaspoons vanilla bean paste or vanilla extract
Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Chill the Mixing Bowl – Before starting, place a metal mixing bowl in the freezer for at least 30 minutes. This step ensures the frosting whips up light and fluffy and helps keep the mixture cold, which is important for achieving stiff peaks.
Combine Cream Cheese Mixture – Add the room temperature cream cheese, caster sugar, vanilla bean paste (or extract), and a pinch of salt to the chilled bowl. Using a hand mixer, cream these ingredients together, gradually increasing the speed to high. Continue mixing until the mixture is completely smooth, scraping down the bottom and sides as needed to ensure everything is well incorporated.
Whip in the Cream – With the mixer running, slowly pour the heavy whipping cream down the side of the bowl into the cream cheese mixture. Continue beating until the frosting thickens and stiff peaks just begin to form. Be careful not to overmix, as this can cause the frosting to separate or become grainy.
Ready to Use – Use the whipped cream cheese frosting immediately to top your favorite cakes, cupcakes, or desserts for the best texture and flavor.

Notes

Store the frosting or frosted desserts in an airtight container in the refrigerator for up to 5 days.
To make ahead, prepare frosting a day in advance and store in the fridge. Let it sit at room temperature for about 30 minutes, then quickly mix or beat it again to restore its fluffy consistency before use.
Caster sugar is superfine granulated sugar; you can substitute with regular granulated sugar but may notice a slight graininess. To make your own caster sugar, pulse granulated sugar in a food processor or blender a few times until fine.

Nutrition

Serving Size: 1 serving (approx 1/4 cup)
Calories: 219
Sugar: 15g
Sodium: 68mg
Fat: 17g
Saturated Fat: 11g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0g
Protein: 2g
Cholesterol: 53mg

Description

Ingredients

Main Ingredients

Instructions

Notes

Nutrition