Whipped Cream Cheese Frosting Recipe for Cake Fillings and Pie Toppings
You must try this frosting recipe you are a cream cheese frosting fan but would like something a little less sweet. Four simple ingredients – cream cheese, heavy whipping cream, confectioners sugar and vanilla – make this an easy recipe to create. The result is a light and fluffy frosting that is easy to spread and pipe.
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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!
This recipe is best made using a stand mixer with the whisk attachment. I have made it using a hand mixer but I admit my arm got tired as the whipping process takes some time!
Whipped Cream Cheese Icing
- 16 Ounces Cream Cheese, room temperature
- 1 Cup Confectioners' Sugar
- 1 tsp 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.