Whipped Cream Cheese Frosting

Whipped Cream Cheese Frosting combines whipped cream & cream cheese frosting -- made easy in ONE bowl (or two). It's fluffy, lightly sweet, & pipeable.

Author Amber Brady

Prep Time 10

Total Time 10

Yields servings

Ingredients

8 oz (226 g) brick cream cheese, COLD (full fat or Neufchatel)
1 ½ cups (180 g) powdered sugar
⅛ tsp salt
1 tsp vanilla extract
1 ½ cups (355 ml) heavy whipping cream or heavy cream, COLD

Instructions

ONE-BOWL METHOD:

In a stand mixer fitted with the paddle attachment, beat the cream cheese for 10-15 seconds. Scrape bowl. Then add the powdered sugar, salt, and vanilla and mix until combined. Scrape bowl.
Switch to the whisk attachment and whip frosting on medium speed while slowly adding the heavy cream until light, fluffy, and thick. Scraping the bowl as needed. Use the frosting immediately for spreading, piping, or filling.

TWO-BOWL METHOD:

In a large bowl, beat the cream cheese for 10-15 seconds with an electric hand mixer, until creamy.
Add the powdered sugar, salt, and vanilla. Beat until combined. (Take care not to beat too long or it may become stringy.)
In a stand mixer with the whisk attachment, whip the heavy cream to stiff peaks. (Be careful not to whip too long or it will turn to butter.)
Add the whipped cream to the cream cheese mixture. Use the electric hand mixer to beat until combined. Use the frosting immediately for spreading, piping, or filling.

Video

Notes

TIP: Use a cold bowl and beaters for optimum results.
YIELD: Makes about 4 cups of frosting. Enough to frost a 2-layer 9-inch cake or 24 cupcakes.
You can tint/color this frosting. It’s best to use gel food coloring.

STORING: Store leftover frosting or frosted cakes/cupcakes in the refrigerator.
Remove frosted cakes or cupcakes from fridge 20-30 minutes before serving to remove the chill, so the cake isn’t too dense from being cold.

Refrigerate the frosting separately in a piping bag placed inside of a zip-top bag for added freshness. Or refrigerate frosting in an airtight container. May lose some volume after 1 day, but can be refrigerated up to 5 days.

SERVING: Frosted cakes or cupcakes should only sit out for up to 2 hours at room temperature (inside/climate controlled), or one hour if it’s a hot day or brought to an outdoor picnic.

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