Whipped Cream Cheese Icing
A creamy cake or cupcake icing made from cream cheese, whipped cream, vanilla and confectioners' sugar.
Equipment
- Bowls, measuring cups and spoons
Ingredients
- 2 Cups Cream Cheese full fat and room temperature (note: each 8 ounce package equals one cup)
- 1 Cup Powdered Sugar
- 1 teaspoon Vanilla Bean Paste (or vanilla extract)
- 4 Cups Heavy Whipping Cream
Instructions
- Place room temperature cream cheese in bowl of a stand mixer fitted with the whip attachment.
- Add powdered sugar and vanilla bean paste to bowl.
- Begin mixing on low speed and gradually increase speed to medium.
- Continue to mix until no lumps are present (2 - 3 minutes). Scrape the side of the bowl if needed.
- With the mixer running on medium speed, slowly begin pouring heavy cream into mixing bowl. Be sure to pour slowly over the period of 1 - 2 minutes.
- Increase mixer speed to medium-high. Continue to mix until stiff peaks form. The icing is now ready to be used.
- Refrigerate icing if not using immediately.
Video
Notes
This recipe will produce enough frosting to fill and pipe rosettes on a 9" cake. If not piping rosettes, a half recipe will be sufficient.
Nutrition
Serving: 1batchCalories: 4846kcalCarbohydrates: 180gProtein: 55gFat: 500gSaturated Fat: 311gPolyunsaturated Fat: 22gMonounsaturated Fat: 127gCholesterol: 1534mgSodium: 1683mgPotassium: 1504mgSugar: 48gVitamin A: 20092IUVitamin C: 6mgCalcium: 1069mgIron: 1mg
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