Cream Cheese Whipped Cream Frosting
This Cream Cheese Whipped Cream Frosting is so light and fluffy. The cream cheese flavor shines through and is lightly sweetened with powdered sugar.
Servings: 2.5 cupls
Ingredients
- 4 ounces cream cheese room temperature
- 1 cup heavy whipping cream cold
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, add in the 4 ounces cream cheesee. Using a hand mixer, beat on medium speed until smooth. Scrape down the sides of the bowl.
- Add in the 1 cup heavy whipping cream and continue to beat until soft peaks form.
- Add in the 1/2 cup powdered sugar and 1 teaspoon vanilla extract. Beat until stiff peaks form. The whipped cream will be able to hold its shape without falling over.
- Add the whipped cream to a piping bag fitted with a piping tip and pipe onto a cake, cheesecake, cookie, etc. You can also use a butter knife or angled spatula and just spread it on.
Notes
To make a layered cake, I recommend doubling the recipe.
Storage: Store covered with plastic wrap or in an airtight container in the fridge for up to 5 days.
Freezing: Place in a freezer-safe container and store in the freezer for up to 3 months. Thaw in the refrigerator overnight. You can whip it with your hand mixer on medium speed if it's not as fluffy as you would like.
Nutrition
Calories: 580kcal | Carbohydrates: 29g | Protein: 5g | Fat: 50g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 153mg | Sodium: 169mg | Potassium: 153mg | Sugar: 28g | Vitamin A: 2009IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 0.2mg
