Velvety Vanilla Cream Cheese Frosting
A luscious, pipeable frosting that pairs perfectly with cupcakes or cakes. This whipped cream and cream cheese blend is light, tangy, and irresistibly smooth.
- Prep10 min
- Total10 min
- DifficultyEasy
- Servings24
This frosting is a dream for any baker: it whips up in minutes, pipes beautifully, and tastes like a cloud. The tang of cream cheese balances the sweetness of powdered sugar, while whipped cream keeps it light and airy.
Use it on your favorite cupcakes, layer cakes, or even as a filling for macarons. It holds its shape well and can be refrigerated until needed, making it a reliable choice for celebrations.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a large mixing bowl, using an electric hand mixer, whip the cold heavy cream on high speed for 1–2 minutes, until it becomes thick, fluffy, and holds soft peaks.
- In a separate bowl, with the same mixer (no need to wash it), beat the cream cheese, powdered sugar, and salt. Start on low speed to combine, then increase to high speed and beat for 2 minutes, until creamy and smooth. Add the vanilla extract and beat briefly to incorporate.
- Using a spatula, gently fold the whipped cream into the cream cheese mixture until fully blended and uniform.
- Pipe the frosting onto cooled cupcakes, or cover and refrigerate until ready to use.
💡 Tips
- Make sure the cream cheese is truly at room temperature to avoid lumps.
- For a stiffer frosting, chill the finished mixture for 15 minutes before piping.
- If you don't have a piping bag, use a zip-top bag with the corner snipped off.
Inspired by a recipe from Natasha's Kitchen