Whipped Cream Cheese Frosting
Posted on September 25, 2019
Perfect for Everything. I mean it… Everything.
Sometimes, buttercream is a little heavy. Now don’t get me wrong… Buttercream is AH-MAZING. But once in a while, you come across a person who, for whatever inexplicable reason, doesn’t like buttercream. Too sweet. Too heavy. Too much of a good thing?
Whether it’s a client that wants something lighter, or perhaps for a more dense cake, like carrot or spice, this frosting is perfect. And honestly, you can’t ask for a better topping for just about anything. It’s not as sweet, and seems… I don’t know, pillow-ey. If that’s a thing.
This whipped icing is stable and delicious, and I hope you enjoy it as much as I do!
- 8 oz Cream Cheese, Softened to Room Temp
- 1 Cup Sifted Powdered Sugar
- 2 3/4 Cups Heavy Cream, Nice and Cold
- 1 Tsp Vanilla or Almond Extract
In a stand mixer with a whisk attachment, beat the cream cheese and powdered sugar together on medium speed until smooth.
Turn the mixer down to low, and begin to pour in the heavy cream slowly, in a steady stream, until fully incorporated. Once the cream is mixed in thoroughly, turn the mixer back up to high and whip vigorously until it forms stiff peaks.
Don’t forget to scrape the sides!!
Fold in vanilla or almond extract, or if you’re feeling extra, like me, put them both in. I won’t tell. 😉