Description
Say goodbye to heavy, overly sweet frostings. This light, fluffy, tangy frosting combines cream cheese and whipped cream for a pipeable, airy texture that’s perfect on cakes, cupcakes, or even as a fruit dip.
Ingredients
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1½ cups heavy whipping cream, cold
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1 (8 oz) package cream cheese, softened (room temperature)
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1 cup granulated sugar
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1 tsp vanilla extract
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⅛ tsp salt
Optional Variations:
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Citrus Zing: zest of 1 lemon, lime, or orange
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Berry: ½ cup crushed freeze-dried berries
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Nutty Twist: ½ tsp almond extract instead of vanilla
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Chocolate: ⅓ cup cocoa powder, add tiny splash of milk if needed
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Maple: replace sugar with ¾ cup pure maple syrup (reduce cream by 2 tbsp)
Instructions
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Prep Your Tools:
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Chill mixing bowl and whisk attachment for 10–15 minutes in the freezer.
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Whip the Cream:
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Pour cold heavy cream into chilled bowl.
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Whip on medium-high until stiff peaks form. Set aside.
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Cream the Base:
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In a separate bowl, beat softened cream cheese, sugar, salt, and vanilla for 2–3 minutes until completely smooth. Scrape sides halfway through.
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Fold in Whipped Cream:
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Add 1/3 of whipped cream to the cream cheese base. Fold gently with a spatula.
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Add remaining whipped cream and continue folding until uniform and fluffy. Avoid over-mixing.
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Use or Store:
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Use immediately for piping or spreading.
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To store: cover tightly and refrigerate up to 2 days. Bring to room temp and gently fluff before using.
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Notes
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Always use cold cream and a chilled bowl for stable, voluminous whipped cream.
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Ensure cream cheese is fully softened for smooth texture.
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Gentle folding preserves the air in whipped cream—do not stir aggressively.
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Perfect for cakes, cupcakes, tart fillings, parfaits, or fruit dips.
Nutrition
- Calories: 210 Cal per ¼ cup serving
- Sodium: 60mg
- Fat: 17g
- Saturated Fat: 11g
- Carbohydrates: 12g
- Cholesterol: 60mg