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Not-So-Sweet Whipped Frosting Recipe

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★★★★★

4.6 from 63 reviews

This Not-So-Sweet Whipped Frosting is a light, airy, and creamy frosting made from full-fat cream cheese, confectioners’ sugar, pure vanilla extract, and cold heavy cream. It’s perfect for frosting cakes, cupcakes, and other confections, offering a balanced sweetness with a smooth texture that holds stiff peaks. Easy to make with a mixer, this frosting sets well after refrigeration and can be prepared ahead, making it ideal for any dessert occasion.

Ingredients

Scale

Frosting 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

  1. Beat Cream Cheese: In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the softened 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 with no lumps.
  2. Add Sugar and Vanilla: Add the confectioners’ sugar and vanilla extract to the cream cheese mixture. Beat on medium speed until combined and completely smooth, at least 2 full minutes. Scrape down the bowl as needed to ensure even mixing.
  3. Incorporate Heavy Cream: Add a few tablespoons of the cold heavy cream and beat until the mixture smooths and thins out. With the mixer running on low speed, slowly pour in the remaining cream in a steady stream. After all cream is added, increase speed to medium-high and whip until stiff peaks form, about 2–4 minutes. Monitor closely to avoid over-whipping.
  4. Adjust Consistency if Needed: If frosting appears curdled from over-whipping, stir in 1 tablespoon of heavy cream by hand with a spatula to smooth it out. This adjustment helps recover the frosting’s creamy texture.
  5. Use or Refrigerate: Use the frosting immediately to frost cupcakes, cakes, or other desserts. After frosting, refrigerate uncovered for at least 30 minutes to help set the frosting for better stability, especially on layer cakes.
  6. Storage and Make-Ahead Tips: After setting, frosted items can be served or left out for a couple of hours at room temperature. For longer storage, cover lightly and refrigerate frosted items for up to 2 days. If the frosting becomes very airy or thick while sitting, gently stir or add a splash of cold heavy cream to restore smoothness before piping or serving.

Notes

  • Ensure the cream cheese is fully softened to achieve a smooth frosting without lumps.
  • Use very cold heavy cream to facilitate proper whipping and better texture.
  • Do not over-whip the frosting to prevent curdling and graininess.
  • Refrigerate frosting after application to help it set, particularly on layered cakes.
  • Frosted desserts can be made ahead and stored in the refrigerator for up to 2 days.
  • If the frosting becomes too airy or stiff for piping, gently massage the frosting in the piping bag or stir in cold cream to adjust the consistency.

Keywords: whipped frosting, cream cheese frosting, light frosting, cake frosting, cupcake frosting, easy frosting, not sweet frosting

Find it online: https://thefoodrecipe.com/not-so-sweet-whipped-frosting-recipe/