Introduction

This not-so-sweet whipped frosting is light, creamy, and perfect for those who prefer a subtle sweetness. Made with cream cheese and cold heavy cream, it whips up airy and smooth, ideal for cakes, cupcakes, and other desserts.

A close-up view of a cupcake with two layers, the bottom layer is a light yellow soft cake wrapped in a pink paper cup with white polka dots. The top layer is a thick swirl of smooth white frosting decorated with colorful tiny sprinkles in red, orange, yellow, pink, and green scattered on top and around the cupcake. Several similar cupcakes are blurred in the background on a white marbled surface, with a few sprinkles lying scattered near the front. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 ounces (170g) full-fat brick cream cheese, softened to room temperature
3/4 cup (90g) confectioners’ sugar

1 and 1/2 teaspoons pure vanilla extract
1 and 1/2 cups (360g/ml) cold heavy cream or heavy whipping cream (very cold!)

Instructions

Step 1: In a large bowl, use a handheld or stand mixer fitted with a whisk attachment to beat the cream cheese on medium speed until creamy, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed until completely smooth and free of lumps. Add the confectioners’ sugar and vanilla extract, then beat on medium speed until fully combined and smooth, at least 2 minutes. Scrape the bowl as needed.
Step 2: Add a few tablespoons of the cold heavy cream and beat until the mixture smooths and thins out. Scrape down the sides and bottom as needed. With the mixer running on low speed, slowly pour in the remaining cream in a steady stream. Once all cream is added, increase speed to medium-high and whip until stiff peaks form, about 2 to 4 minutes. Watch closely as this time can vary. The frosting should be thick, airy, and hold stiff peaks. If curdled, gently stir in 1 tablespoon of heavy cream by hand with a spatula to smooth it out.

Step 3: Use the whipped frosting to frost cupcakes, cakes, or other desserts. For best results, refrigerate the frosted items uncovered for at least 30 minutes to help set the frosting, especially on layer cakes. The frosting may become thicker and airier the longer it sits; gently stirring can release any excess air bubbles.
Step 4: If the frosting becomes too airy or over-whipped while piping, deflate it by massaging the frosting in the piping bag or piping it back into the bowl and stirring gently. Add a splash of cold heavy cream if needed to smooth it out.
Step 5: After setting in the refrigerator, serve the frosted dessert or leave it at room temperature for a couple of hours. For longer storage, lightly cover and refrigerate up to 2 days. A cake or cupcake carrier works well for this purpose.

Tips & Variations

Make sure your cream is very cold for the best whipping results and texture.
If you prefer a sweeter frosting, add a little more confectioners’ sugar gradually to taste.
For a flavored twist, try adding a tablespoon of citrus zest or a small amount of liqueur with the vanilla extract.

If your frosting over-whips and curdles, gently stirring in heavy cream will fix the texture.

Storage

Store frosted desserts lightly covered in the refrigerator for up to 2 days. Before serving, you can leave them at room temperature for up to a couple of hours. If storing the frosting itself, keep it refrigerated and gently stir before use if it separates or thickens too much.

How to Serve

A group of five vanilla cupcakes each with two layers: a light golden brown base in pink liners with white polka dots, and a thick piped swirl of smooth white frosting on top, decorated with small colorful rainbow sprinkles in pink, yellow, green, orange, and red; the cupcakes are arranged closely on a white cake stand with a wavy edge, placed on a white marbled surface, with a small white bowl of sprinkles and a folded green napkin in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for this frosting?

Full-fat cream cheese is recommended for the best creamy texture and flavor. Low-fat versions may result in a thinner or less stable frosting.

What can I do if my frosting is too runny?

Ensure the cream cheese is well whipped and the cream is very cold. You can try chilling the frosting for 15-20 minutes and then whipping it again. Adding a little more cold heavy cream and whipping to stiff peaks can help thicken it up.