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Cream Cheese Whipped Cream Frosting
Yield: 4 cups
Cream cheese whipped cream frosting contains 4 ingredients and takes less than 10 minutes to make! It is light, creamy, and smooth and has great flavor from cream cheese and vanilla extract.
Equipment
- Stand mixer fitted with a whisk attachment or electric hand mixer
Ingredients
- 8 oz cream cheese cold
- ½ cup powdered sugar
- 2 tsp vanilla extract
- 2 cups heavy cream
Instructions
- Add cream cheese and powdered sugar to the bowl of a stand mixer fitted with a whisk attachment or large mixing bowl. *Optional: Chill the bowl in the refrigerator or freezer for a few minutes before making the frosting.
- Cream together the cream cheese and powdered sugar on medium-high speed until smooth. Scrape the sides and bottom of the bowl to ensure the cream cheese is well mixed.
- Add in vanilla extract on low speed.
- Turn the mixer to medium speed and slowly pour in heavy cream. Once all the heavy cream is added, scrape the sides and bottom of the bowl.
- Turn the speed to medium-high and whip the frosting until stiff peaks form. The frosting will be able to hold shape. Do not overmix.
- Spread or pipe the cream cheese whipped cream frosting onto the cake, cupcakes, or cheesecake immediately.
Notes
Cream cheese whipped cream frosting should be used immediately after making. Once it is frosted onto cake, cupcakes, or cheesecake, the frosting will hold up in the refrigerator for 2 to 3 days.
Be sure to store in an airtight container so the frosting does not take on any odors that may be present in your refrigerator.
Although this frosting is more stabilized than regular whipped cream, I do not recommend leaving out for extended periods of time or placing in direct sunlight.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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