Description
A sophisticated, stable, and light frosting that avoids the cloying sweetness of traditional buttercreams. By combining room-temperature cream cheese with cold heavy cream, this frosting achieves a perfect, airy volume with a gentle tang. It is the ideal topping for cupcakes, cakes, or any dessert where you want the cake flavor to shine through. Quick to prepare and easy to use, this recipe is a versatile staple for any home baker looking for a balanced finish.
Ingredients
6 ounces full-fat brick cream cheese, softened
3/4 cup confectioners’ sugar, sifted
1.5 teaspoons pure vanilla extract
1.5 cups cold heavy cream
Instructions
Beat softened cream cheese in a large bowl on medium speed for one minute.
Scrape down the sides of the bowl to ensure no lumps remain.
Add the confectioners’ sugar and vanilla extract.
Beat on medium speed for two full minutes until completely smooth.
Scrape the bowl again to ensure uniform incorporation.
Add a few tablespoons of cold heavy cream and beat until the mixture begins to thin.
Slowly pour in the remaining heavy cream while the mixer runs on low speed.
Increase speed to medium-high and whip for two to four minutes until stiff peaks form.
Notes
Ensure the cream cheese is truly at room temperature to avoid lumps. The heavy cream must be ice-cold to ensure the emulsion holds and achieves maximum volume. Store in the refrigerator if not using immediately; if it softens, give it a quick whip before piping.
- Prep Time: 10
- Category: Baking
- Method: Whipping
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake serving
- Calories: 140
- Sugar: 8g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 35mg