Description
A light, airy whipped frosting with a perfectly balanced sweetness and a hint of vanilla. This creamy topping combines whipped cream and cream cheese for a fluffy texture that spreads and pipes beautifully without overpowering your cakes or cupcakes.
Ingredients
1 cup heavy whipping cream (cold)
4 oz cream cheese (softened)
1/4 cup powdered sugar (adjust to taste)
1 teaspoon vanilla extract
Instructions
- In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- In a separate large bowl, whip the cold heavy cream using a hand mixer or stand mixer with a whisk attachment until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture in batches, being careful not to deflate the whipped cream. Fold just until fully combined and fluffy.
- Refrigerate the frosting for 15–20 minutes before spreading or piping onto cakes or cupcakes.
Notes
Reduce powdered sugar to 2 tablespoons for a less sweet version.
Add a small pinch of salt to enhance flavor balance.
Mix in lemon zest for brightness or 1 tablespoon cocoa powder for a light chocolate variation.
Use vanilla bean paste instead of extract for a stronger vanilla flavor.
Store in an airtight container in the refrigerator for up to 3 days and re-whip gently before using.
Keep frosted cakes refrigerated and let sit at room temperature for 15–20 minutes before serving.
Not recommended for freezing or for use under fondant due to its soft texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (1/12 of recipe)
- Calories: 112 kcal
- Sugar: 5 g
- Sodium: 60 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 40 mg
