Airy Whipped Cream Cheese Frosting
This Whipped Cream Cheese Frosting is light and airy and not dense at all. It can be easily whipped up in 5 minutes with just 4 simple ingredients. This icing holds its shape and pipes well too! It has sweet and savory notes and pairs perfectly as a topping for fruit based cakes like banana cake.
As a trained pastry chef, I’ve made many frosting recipes in my day. I love the versatility of flavors and textures! The texture of this whipped cream cheese frosting is so dreamy and silky you won’t be able to resist it. It’s not dense like classic cream cheese frosting but rather light and airy!
Making this frosting is a breeze, and you only need cream cheese, powdered sugar, vanilla extract, and heavy whipping cream. Whip it all together in just a few minutes and it’s done! The cream cheese adds a tangy flavor that perfectly balances out the sweetness, making it ultra creamy, while whipping the heavy cream gives it a light and airy texture.
It’s also an excellent option for those who don’t like overly sweet and dense frosting. The smooth and light texture makes it easy to pipe onto homemade cupcakes, giving them a beautiful and professional finish. It’s like a regular chantilly cream but with the added tang of cream cheese.
For best results, learn how to soften cream cheese quickly to make sure it incorporates into the other ingredients fully.
WHY YOU SHOULD MAKE THIS RECIPE
- This cream cheese frosting is whipped with a whisk to make it light and airy.
- It can be made in 5 minutes.
- You need only 4 simple baking pantry staple ingredients.
- Cream Cheese – Adds richness and tanginess to the frosting. It’s also what gives the frosting its base creamy texture.
- Powdered Sugar – Adds sweetness to the frosting while also helping to stabilize it. It dissolves easily and incorporates smoothly into the cream cheese, creating a smooth and consistent texture.
- Vanilla Extract – Provides a warm, sweet flavor that pairs perfectly with the tanginess of the cream cheese.
- Cold Heavy Whipping Cream – Make sure to use cold cream. Cold cream whips much better than warm or room temperature cream.
You cannot substitute milk as it won’t whip up like whipping cream does and you wont get a light and airy frosting. Instead it will be dense and liquidy.
HOW TO MAKE WHIPPED CREAM CHEESE FROSTING
Mix the cream cheese and sugar: To a stand mixer fitted with the paddle attachment, add the cream cheese and powdered sugar. Mix on medium speed for 1 minute until well creamed. This can also be done in a hand mixer.
Add cream and vanilla: Using a rubber spatula, scrape down the sides of the bowl. Stir in the vanilla extract, then turn the mixer to low. Slowly add the cold whipping cream. This process should take about one minute.
Whip the frosting: Once the cream is incorporated into the mixture, turn the mixer to high and whip the frosting for 30 seconds until stiff peaks form without over whipping. Make sure to watch as you whip so that it doesn’t curdle!
Pipe and serve: Use immediately to frost cupcakes or other desserts, or transfer to a piping bag, as this frosting pipes very well!
This frosting makes enough to frost 12 cupcakes or slather over a 9×13 cake. If you want to use it to fill and frost a 2 layer 9″ cake, I suggest doubling the recipe.
TIPS FOR RECIPE SUCCESS
- Use cold heavy whipping cream straight from the fridge. The colder the cream, the easier it will be to whip up into stiff peaks, resulting in a lighter and fluffier frosting.
- Use a paddle attachment when mixing the cream cheese and powdered sugar together. This helps to combine the two ingredients smoothly without overworking them and causing the frosting to become dense and heavy. Then switch to the whisk.
- When adding the heavy whipping cream, pour it in slowly with the mixer on low speed. Do not rush this process!
- Do not overwhip the frosting. Once the stiff peaks have formed, stop mixing. Overwhipping can cause the frosting to become curdled, grainy, and butter-like in texture.
STORAGE AND FREEZING
To store the frosting, place it in an airtight container or piping bag and store it in the refrigerator for up to 5 days.
If you have leftover frosting that you’d like to freeze, transfer it to a freezer-safe container or plastic bag and store it in the freezer for up to 2 months. Before using the frosting, let it thaw in the refrigerator overnight, then bring it to room temperature and give it a quick whip with a hand mixer or whisk to restore its texture.
When thawing and using the frosting, keep in mind that the texture may not be exactly the same as when it was freshly made. It may be slightly softer or grainier, but with a little bit of whipping, it should still be delicious and usable.
Does whipping cream cheese frosting make it thicker?
No, it actually makes it more airy and light. When you whip the cream cheese and heavy whipping cream together, they create a mousse-like texture that is much lighter than traditional cream cheese frosting.
Is light whipped cream cheese frosting stable at room temperature?
Yes, this type of frosting is very stable at room temperature and won’t melt or become overly soft. However, it is best stored in the refrigerator and will last up to 5 days when stored properly.
Can I use this frosting for cupcakes?
Yes! This light whipped cream cheese frosting is excellent for piping onto cupcakes as it has a stable texture that holds its shape well.
WAYS TO ENJOY
Spread or pipe this tangy, whipped, delicious frosting on our favorite desserts!
Airy Whipped Cream Cheese Frosting
- 8 oz (226.8 g) cream cheese, softened
- 1 1/4 cup (150 g) powdered sugar
- 1 tsp (1 tsp) vanilla
- 1 1/2 cup (354.88 ml) heavy whipping cream, cold
- In the bowl of an electric mixer such as a stand mixer fitted with the paddle attachment, add the 8 oz cream cheese and 1 ¼ cups powdered sugar.
- Mix on medium speed for 1 minute until well cream. You can also do this in a hand mixer.
- Scrape down the sides of the bowl to make sure all the sugar is incorporated.
- Stir in the 1 tsp vanilla extract.
- Switch to the whisk attachment and with the mixer on low, slowly add in the 1 ¼ cup heavy whipping cream. This should take about 1 minute because you want the cream to incorporate into the cream cheese as you pour. Don’t rush this.
- When all the cream has been added, turn the mixer to high and whip for 30 seconds until stiff peaks form. Do not overwhip!