Whipped Cream Cheese Frosting

Course: Dessert

Cuisine: American

Keyword: whipped cream cheese frosting

Prep Time: 20

Total Time: 20

Servings: servings

Calories: 231kcal

Author: Kara @I Scream for Buttercream

This whipped cream cheese frosting is a super light and fluffy icing. With only a few ingredients, it comes together easy and is the perfect way to top cupcakes or cakes.

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US Customary - Metric

Ingredients

2 8 oz pkgs of cream cheese (softened, but not warm)
3 cups confectioners sugar
1 teaspoon vanilla
Pinch of salt
2 ½ cups cold heavy cream (sometimes called whipping cream...NOT cool whip or 'whipped' cream)

Instructions

Add the cream cheese, confectioners sugar, vanilla and salt to a bowl.
Use a whisk attachment if you're using a stand mixer. If you don't have a stand mixer, just use a regular handheld mixer and mix it very well until smooth and creamy.
Now, you'll add in your heavy cream, but only a small amount at a time. You'll add it in four parts as follows:
Pour in a small amount of the cold heavy cream. (Only pour in about a ¼ cup at this point.) Mix well until creamy.
Pour in a bit more of the heavy cream and mix that until very creamy. (You're slowly adding in the heavy cream, so that the mixture doesn't become lumpy.)
Do this two more times (until the rest of the heavy cream is all added).
Once everything is incorporated, whip on high until stiff peaks form (about a couple minutes).
Add to a cooled cake or cupcakes.

Video

Notes

Makes enough to cover about 24 cupcakes, or a two layer 8" cake.

Because this icing is a whipped frosting, it is on the softer side.

Store this frosting in the refrigerator. Set the cupcakes, or cake out of the fridge for about 15-20 minutes before serving, so the frosting can get closer to room temp and not as firm.

Nutritional values are an estimate.

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