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Cream Cheese Whipped Cream Frosting
Yield: 4 cups
Cream cheese whipped cream frosting is perfect if you are not a huge fan of super sweet frosting. This recipe contains only four ingredients and takes just a few minutes to make! The frosting recipe has a slight tang from the cream cheese and great vanilla flavor.
Equipment
Ingredients
- 8 oz (227 g) cream cheese cold and cubed
- ½ cup (60 g) powdered sugar
- 2 tsp (8 g) vanilla extract
- 2 cups (476 g) heavy cream cold
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the cold, cubed cream cheese for a few minutes until it is smooth and creamy.
- Add the powdered sugar and vanilla extract and mix on low speed until well combined and smooth. Scrape the sides and bottom of the bowl to ensure all the ingredients are well mixed.
- If you are using a stand mixer, switch from a paddle attachment to a whisk attachment. Turn the mixer to medium-low speed and slowly pour in the 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 medium-stiff to stiff peaks form. Do not over whip the frosting. Use the frosting immediately after making for the best results.
Notes
- Use the cream cheese whipped cream frosting immediately after making. Once frosted onto a cake or cupcakes, store it in an airtight container in the refrigerator for up to 3 days. Serve chilled.
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