There’s cream cheese frosting and then there’s Whipped Cream Cheese Frosting! Whipped Cream Cheese Frosting is light and fluffy with just enough sweetness to set off the mild tang of the cream cheese. And it comes together super-fast with only four ingredients! But don’t let the simplicity fool you! It will Knock. Your. Socks. Off!
Pair this yummy fluff with any of your favorite cakes or desserts. My favorites just might be Loaded Carrot Cake and The New South’s Red Velvet Cake!
Why Cold is Key
Use cream cheese straight from the fridge. That’s right folks – don’t wait for the cream cheese to soften! The cold cream cheese keeps the whipping cream cold, so it whips up like a dream!
That being said, this whipped frosting is more delicate than buttercream! It’s not as stable – meaning – it will soften and melt in warm temperatures. Store this delicious fluff in the refrigerator when not serving. This frosting is no match for an outdoor picnic on a hot day or an all-day smorgasbord at the office. But it’s perfect at a dinner party, birthday celebration, or any time you’d like to add over the top yum to your favorite cake!
Whipping the Frosting
Use a whisk attachment on an electric mixer to beat the cream cheese until smooth. Little blobs of cream cheese will try to hide under the beaters or on the sides of the bowl. Scrape down the sides and bottom of the bowl with a spatula regularly while you’re beating the cream cheese and the sugar! That will incorporate all the little bits into a smooth, airy cloud of a frosting when you whip in the cream- yum!
Remember to stop whipping the frosting once it reaches frosting consistency. Overwhipping the cream will eventually cause it to collapse and become runny. There’s no coming back from that… although you can probably churn it into some divine ice cream!!
Also, remember this frosting is essentially stabilized whipped cream. Buttercream will spread and respread and pipe and re-pipe over and over. I literally have buttercream in my refrigerator that I rewhip, pipe practice designs, refill the piping bag, practice, and repeat. Not the case with Whipped Cream Cheese frosting. You can certainly spread this frosting, smooth it a few times, use a cake comb, or even pipe it right after you’ve whipped it up though.
Whipped Cream Cheese Frosting
Ingredients
- 2 8 ounce blocks of cream cheese not the low fat or whipped stuff
- 1 cup sugar granulated
- 2 cups whipping cream
- 2 teaspoons vanilla extract
Instructions
- Beat cream cheese with a whisk attachment in an electric mixer until smooth – maybe up to a minute. Scrape down the sides of the mixing bowl thoroughly.
- Slowly add sugar while continuing to beat. Scrape down the sides of the mixing bowl thoroughly.
- Continue to whip while slowly pouring in the whipping cream. Scrape down the sides of the bowl regularly during this process.
- Add vanilla and beat until light and fluffy, taking care not to overbeat.
