Whipped Cream Cheese Frosting
This Whipped Cream Cheese Frosting is smooth cream cheese, confectioners' sugar, and heavy whipping cream combined for a light, fluffy texture, with vanilla and a hint of salt. I love it for cakes, cupcakes (like my white cupcakes), and cinnamon rolls, just to give you a few delicious ways to use it!
Servings: 3 cups
Calories: 95kcal
Ingredients
- 1 block (8 ounces) cream cheese, softened
- 1 cup (125 g) confectioners' sugar
- 1 ½ cups (357 g) heavy whipping cream cold
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
Instructions
- Before starting, place the bowl and whisk attachment from your stand mixer into the freezer to chill for about 15 minutes.* Starting with a cold bowl will help the cream whip up faster and with more volume.
- Once chilled, add the cream cheese to the bowl. Mix on medium-high speed until no lumps remain.
- Add the confectioners' sugar. Mix on low speed to combine. Then increase to medium-high speed and mix until fully incorporated and smooth. Scrape the sides of the bowl with a rubber spatula as needed.
- With the mixer off, pour in the heavy cream. Resume mixing on medium speed until soft peaks have formed (peaks droop slightly). Stop the mixer.
- Using a rubber spatula, scrape the bottom of the bowl to incorporate all of the cream cheese.
- With the mixer back on medium speed, mix until stiff peaks have formed. (Stiff peaks refer to the whipped cream peaks that stand straight up and hold their shape firmly.)
- Finally, gently fold in the vanilla and a pinch of salt, being careful not to overmix.
- Serve it with your favorite desserts!
Notes
*You can also use a handheld mixer, but you will still need to use a chilled bowl.
Nutrition
Serving: 2tablespoons | Calories: 95kcal