This whipped cream cheese frosting is very light and fluffy. Using just a few ingredients, it comes together quickly and is ideal for topping cupcakes or cakes.
Hello there! Before you browse, there’s a lot of vital information in this article! includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!
I’ve observed that the whipped form of icing is popular. I’m not a fan of the whipped frosting from the grocery store. The thing is basically whipped shortening. That doesn’t seem to fit with cake to me, but that’s just my opinion.
Nevertheless, I wanted to create a comparable really fluffy, whipped frosting that was built with some pretty wonderful ingredients and was a bit more stable.
This whipped cream icing is more sturdy than other frostings prepared with simply heavy whipping cream because of the cream cheese. Also, the tanginess of the cream cheese reduces the sweetness a little, so it’s not as sweet as other frostings.
There are just four ingredients in this frosting recipe, plus a dash of salt.
- LET’S TALK ABOUT SOME OF THE INGREDIENTS IN THE WHIPPED CREAM CHEESE FROSTING:
- MIXING METHOD FOR THE WHIPPED CREAM CHEESE FROSTING:
- TIPS& FAQs FOR MAKING THE WHIPPED CREAM CHEESE FROSTING:
- ITEMS AND TOOLS USED TO MAKE THIS RECIPE:
- Whipped Cream Cheese Frosting
- What is the difference between cream cheese frosting and whipped cream cheese frosting?
- Can I use whipped cream cheese instead of regular?
- What is the difference between whipped cream and whipped cream cheese?
- How do you stiffen cream cheese frosting?
- Does whipped cream cheese taste like regular cream cheese?
- Why does whipped cream cheese taste different?
- Why is my cream cheese whipped cream runny?
- What is the point of whipped cream cheese?
- How do you stiffen whipped cream frosting?
LET’S TALK ABOUT SOME OF THE INGREDIENTS IN THE WHIPPED CREAM CHEESE FROSTING:
Cream Cheese: You’ll need two 8-ounce blocks of softened cream cheese.
Confectioners sugar: This is what gives your frosting its sweetness.
Heavy Cream: To fluff things up, use heavy cream (or whipping cream). In certain places, whipping cream is also known as heavy cream. You don’t want to use cool whip since it’s not the same thing here and will ruin your icing.
MIXING METHOD FOR THE WHIPPED CREAM CHEESE FROSTING:
Take note of the mixing process on this one. It’s not difficult, but you’ll need to add the whipping cream a little at a time. You do this so that everything blends together nicely and there is no clumping.
TIPS& FAQs FOR MAKING THE WHIPPED CREAM CHEESE FROSTING:
- I haven’t tried it with low-fat cream cheese yet. I mean, you’re going to eat icing, so go for it.
- Whipping cream will be required. (Not whipped cream; that’s a another story.) In certain places, whipping cream is also known as heavy cream. But I’m not sure what it’s called in other nations. You will not be able to whip milk or cream with a low fat content.
- Add your cool whipping cream (heavy cream). If you have a cold metal bowl, use it. This is useful while preparing it. You’ll also want to be sure to add your cream in little quantities at a time, as directed by the recipe, to avoid clumpiness in your frosting.
- This is incredibly simple and quick with a stand mixer, but you don’t need one. It’s entirely doable with a hand mixer.
- If you’re using a stand mixer, be sure to use the whisk attachment.
- Remember to include the vanilla essence and salt. It will round out the flavor.
- What is the shelf life of whipped cream cheese frosting? This frosting will keep for about five days, but it will be at its fluffiest the day you prepare it and the day following. It’s still delicious for the remainder of those days, but it’s a bit creamier.
- How do you keep whipped cream cheese frosting fresh? You should absolutely keep this covered in the fridge.
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ITEMS AND TOOLS USED TO MAKE THIS RECIPE:
- Stand Mixer or Hand Mixer from KitchenAid
- Whisking attachment for stand mixer (if youre using a stand mixer)
- Vanilla Bean Extract (I used this really tasty french vanilla extract)
- snuff bag
- Sprinkles (optional) (optional)
Let’s get started with the recipe!
***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Whipped Cream Cheese Frosting
***I publish recipes in volume (cup) measures since that is what people are accustomed to seeing and using in the United States. Click the metric button beneath the ingredients in the recipe card to convert weight to metric measures. The weights are converted by a software rather than by me, and it is an educated assumption. Please keep in mind that while I create my recipes in cups, I cannot guarantee that weighing the components will provide the same results.
***I write recipes in volume (cups) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card for weight in metric units. The weights are converted by a software, not by me, and it is a best approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
- 28 oz. cream cheese packages (softened, but not warm)
- 3 CUP CONFETTI SUGAR
- 1 tsp salt
- 2 cups chilled heavy cream (also known as whipping cream) NOT whipped cream or cool whip)
- In a mixing dish, combine the cream cheese, confectioners’ sugar, vanilla, and salt.
- If you’re using a stand mixer, use the whisk attachment. If you don’t have a stand mixer, use a standard handheld mixer to thoroughly combine the ingredients until smooth and creamy.
- Now, slowly pour in your heavy cream, a little at a time. It will be added in four sections, as follows:
- Add a tiny quantity of cool heavy cream. (At this stage, just add approximately a cup.) Blend until smooth.
- Add in a little more heavy cream and stir until extremely creamy. (Add the heavy cream gradually so that the mixture does not get lumpy.)
- Repeat two more times (until the rest of the heavy cream is all added).
- Once everything has been combined, whip on high until stiff peaks appear (about a couple minutes).
- Serve with a cooled cake or cupcakes.
ADDITIONAL RECIPE SUGGESTIONS:
- Buttercream Cream Cheese
- Frosting with Fluffy Marshmallows
- It’s all butter (No Shortening) Buttercream Vanilla
So, tell me what you think! I couldn’t keep myself away from this. I ate it like pudding, right from the bowl. (This is not a proud moment.)
What is the difference between cream cheese frosting and whipped cream cheese frosting?
The consistency of this frosting is akin to whipped cream. Texture: It’s lighter and fluffier than cream cheese frosting, which is firmer and heavier. Taste: It’s less sweet and tangier than cream cheese frosting.
Can I use whipped cream cheese instead of regular?
I suggest using ordinary cream cheese in dishes where the cream cheese must be baked or fried. But, if you want to produce a dish that doesn’t need any heating, you may absolutely use whipped and replace the ordinary cream cheese by weight.
What is the difference between whipped cream and whipped cream cheese?
Whipped cream is just comprised of cream, sugar, and air. Cream cheese is a fermented food prepared from whole milk, unless it is fat free cream cheese, in which case it is created from skimmed milk. Whipped cream is created by beating heavy cream. Cream cheese is formed from fermented milk and specific microbes.
How do you stiffen cream cheese frosting?
Refrigerating cream cheese frosting is the simplest technique to thicken it. The frosting will change consistency and become considerably thicker as the fats from the cream cheese and butter cool. There’s no need for more powdered sugar!
Does whipped cream cheese taste like regular cream cheese?
Whipped cream cheese from Challenge has the same excellent taste as ordinary cream cheese but half the saturated fat. Whipping integrates air, giving our whipped spread a light, airy texture and making it simpler to distribute.
Why does whipped cream cheese taste different?
Finally, a pH meter test revealed why the whipped cheese tasted less sour than the block style: the whipped product had a higher pH, indicating that it contains less lactic acid as a consequence of being coagulated considerably faster.
Why is my cream cheese whipped cream runny?
Sadly, cream cheese frosting will sometimes liquefy due to the liquid in the cream cheese interacting with the icing (confectioners’) sugar and dissolving it, resulting in a runny icing. Adding more sugar will not solve the issue and will result in an overly sweet icing.
What is the point of whipped cream cheese?
Whipping the cream cheese generates air pockets, making it lighter and airier. There is much too much liquid. Whipping cream cheese with Greek yogurt or milk results in an extremely light, perfectly spreadable consistency. Nevertheless, if you add too much, your cheese will turn runny.
How do you stiffen whipped cream frosting?
Before whipping, add 1 tablespoon confectioners’ sugar to 1 cup whipping cream. Prepare it in the morning and serve it at the end of the meal. If you want even more solidity, mix together 1 tablespoon cornstarch and 1 tablespoon powdered sugar before adding to the cream.