Welcome to my whipped cream cheese frosting recipe. This recipe is a must for cream cheese fans who would like something that is not too sweet. Four simple ingredients - cream cheese, heavy whipping cream, confectioners sugar and vanilla - make this simple to create. The result is a light and fluffy frosting that is easy to spread and pipe.
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If you are one of those people who scrape icing off their cake because it is too sweet - this is the icing for you! It uses just one cup of confectioners' sugar to frost a 9" cake. Whereas, many cream cheese icings will use up to 2 pounds of sugar. Additionally, this frosting remains silky smooth and will not form a crust.
I use this recipe for many of the desserts in my bakery - carrot cakes, red velvet cakes, spice cakes, parfaits and a finishing for mini-tarts. The frosting does require refrigeration so make sure you have space in your fridge for that big cake!
I recommend removing the cake from your refrigerator approximately two hours prior to serving. This will allow the cake to come to room temperature. Place any leftovers back in the refrigerator.
I am often asked what is the difference between heavy cream and whipping cream. For a good explanation visit this website. Either heavy cream or whipping cream may be used for this recipe.
Using a stand-mixer with the whisk attachment it will about 5 minutes. It may be made using a hand mixer but it will take some time.
I do not recommend freezing this frosting. It will begin to break down and become watery when it is defrosted.
Whipped Cream Cheese Icing
- 16 Ounces Cream Cheese, room temperature
- 1 Cup Confectioners' Sugar
- 1 teaspoon Vanilla Bean Paste (or vanilla extract)
- 32 Fluid Ounces Heavy Whipping Cream
- Place room temperature cream cheese in the bowl of a stand mixer fitted with the whip attachment.
- Add confectioners sugar and vanilla bean paste to the bowl.
- Begin mixing on low speed and gradually increase the speed to medium.
- Continue to whip the sugar and cream cheese until no lumps are present (2 - 3 minutes). Scrape the side of the bowl if needed.
- With the mixer running, slowly begin pouring heavy cream into the mixing bowl.
- Continue to mix until stiff peaks form. The icing is now ready to be used.
- Refrigerate icing if not using immediately.
Andy T says
Easy peasy! and so much nicer than those icings filled with powdered sugar and overly sweet.
Glad you liked it!!