The Best Whipped Cream Cheese Frosting

Cupcakes topped with swirls of whipped cream cheese frosting and a piping bag.

This Whipped Cream Cheese Frosting is light, fluffy, and pipeable, made with just 5 ingredients for a stable, tangy frosting that is not too sweet.

Course Dessert

Cuisine American

Keyword Whipped Cream Cheese Frosting

Prep Time 5

Total Time 5

Servings servings

Calories 122kcal

Author Jason Decker

Ingredients

8 ounces cream cheese softened
1 cup powdered sugar sifted
1/8 teaspoon salt
2 cups heavy whipping cream
1 tablespoon vanilla extract

Instructions

In the body of a stand mixer with the paddle attachment, whip the cream cheese until smooth.
8 ounces cream cheese
Add the sifted powdered sugar a little at a time until fully mixed in, scrape down the sides.
1 cup powdered sugar
Add the salt.
1/8 teaspoon salt
Replace the paddle attachment with the whisk attachment.
With the mixer at slow speed, very slowly stream in the heavy whipping cream followed by the vanilla.
2 cups heavy whipping cream, 1 tablespoon vanilla extract
Once all of the whipping cream is added, turn the mixer to medium speed and whip until stiff peaks form. Do not over mix or it will look curdled. Serve immediately.

Notes

Let the cream cheese soften at room temperature to prevent clumping.
Stream in that heavy whipping cream real slow on low speed, or you’ll splash the kitchen.
Stop at stiff peaks. Overmixing can make it look like curdled soup. Yikes!
Chill your mixing bowl first for to get those stiff peaks faster!
Use a rubber spatula to get every bit from the bottom of the bowl and make sure no frosting left behind!

Nutrition