Cream Cheese Whipped Cream Frosting

This Cream Cheese Whipped Cream Frosting is so perfect! It's is light and fluffy from the whipped cream, but not overly sweet! This frosting will hold it's shape and can be used to frost cupcakes and cakes, brownies etc.

Course Dessert

Cuisine American

Prep Time 1

Mix time 4

Servings serving

Calories 2891kcal

Author Whitney Wright

Equipment

Kitchen Aid stand mixer

Ingredients

8 oz cream cheese cold
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy cream cold

Instructions

In a bowl of a stand mixer fitted with a whisk attachment, mix the cold cream cheese on medium speed for 1 minute. Add the powdered sugar and vanilla extract and mix on medium speed for 2 minutes, scraping down the sides of the bowl to make sure everything is combined.
With the mixer on, slowly pour the heavy cream down the side of the bowl, into the cream cheese mixture. Pouring it along the edge of the bowl will prevent the cream from hitting the whisk and splashing everywhere. Turn the mixer to medium high speed. The frosting should thicken and take shape. Mix for about 30 seconds, but keep a close eye on the frosting as over-mixing it can cause the mixture to get soupy.
You'll know the frosting is finished when you stop the mixer, dip the whisk attachment in the frosting and turn it upside down. The frosting should keep its shape and hold its' peak. If yours hasn't reached this stage, mix in 15 second intervals and test again.

Notes

Makes enough frosting to frost 24 cupcakes, or 12 cupcakes very generously.

Store the frosting (or any dessert with the frosting on it or in it) in the fridge.

Use a cold bowl for best results.

Nutrition