| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings | 9 inch round cakes can be frosted with this. |
Ingredients
- 1 8 oz package of cream cheese (cold) You can use Neufchatel
- 1 cup granulated white sugar I made it reducing to 3/4 cups in the second batch and it was less sweet and I enjoyed it more!
- 1/8 tsp salt
- 1 tsp Vanilla extract
- 1 1/2 cups Heavy Whipping Cream (cold)
Ingredients
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Instructions
- Ok. I used my mixer with my whisk setting but you can use hand mixer, or paddle whatever this frosting is forgiving. I was trying to reduce bowls and such so instead of whipping the cream and then combining with the cream cheese I did it all in one bowl!
- Beat cream cheese until smooth, add sugar, salt, and vanilla. Beat until smooth. Pinch a small bit in your fingers to test after it starts to look smooth- testing to make sure the sugar has melted in. You can pour a small bit of your whipping cream in to assist in this but not too much!
- Gradually add whipping cream in until combined. You may need to stir a little before turing the mixer on to reduce splash.
- whip until stiff peaks start to form and stick around. It makes a TON of frosting and I still had leftovers after frosting two 9" rounds and stuffing the middle with a ton of frosting between them. Seriously so light, fluffy, perfect for any cake. I am a lover of cream cheese frosting and usually die hard- this is honestly better. Its silky smooth, and oh so delicious!
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I really want to make this frosting,but I’ll have a lot of left over. Do you know if I can store it in the fridge for about 2-3 weeks ?
Thanks
I tried freezing this once, it wasn’t great texture wise the next time. I would try to halve or reduce the recipes for your needs ( online recipe calculators can help!) instead of trying to store it. It definitely won’t be great in 2-3 weeks.
Thank you.
I have been searching for this recipe for years!! Well not this exact recipe, my grandmother who passed away in 2013 was an amazing baker/cook. She use to make the BEST homemade whipped frosting. Since she passed I’ve been wanting her chocolate cake, however her recipes were never shared 🙁 when I came across yours I knew right away that it would taste like hers if not very very similar. My mouth was watering as I read the directions. Sure enough after I made this a thousand memories came flooding back! Thank you very much for sharing this, You have no idea how happy I am to have found a recipe like hers. <3 God bless!
This made me SO happy to read this morning! Thank you so much! I make certain foods to remember my grandma too, so glad you found something similar to hers ❤️
I made this frosting yesterday! I’m so sick of buttercream cream cheese frosting, it’s to sweet for me. This frosting is the BEST! I will make this all the time! It’s that good!
Ah this makes me SO happy to hear! So happy to share and I feel the same about buttercream
I’m on a never ending quest for an icing that tastes good AND that holds its shape in my hot, humid part of the world. If you don’t mind, I have a couple questions.
Why granulated sugar? I’ve yet to use it in a recipe that I didn’t get gritty bits.
Does the whipping cream still get all fluffy? We LOVE whipped cream cheese frosting, but it falls apart for decorating if I whip it after I mix the whipped cream and cream cheese icing.
Is it stable enough to use for piping decorations?
Thanks in advance for any suggestions. I’m planning on making this in a couple days for my daughter’s 15th b-day.
Hi! So I made this recipe when I was living in NM. Only hot not humid so hopefully it holds up for you.
You cannot use sugar in the raw or anything like that but yes I used regular white granulated table sugar – beating it in the cream cheese seems to take forever but add a tiny bit of whipping cream seems to speed it up. I use my kitchen aid with whisk attachment but also hand mixer ( thats soooo much work but I’ve done it)
The whipping cream DOES fluff up huge if added in correctly! I will try to dig up the picture of cakes I have made with this frosting. It is not a whipped cream frosting Density- it is much stronger. I do keep my piping bags of colors I’m not using in the fridge while using others- it gets hard fast so careful if that’s your method as well.
It’s a very forgiving frosting!
Thank you! I’m about to make it. I’ll let you know how it goes.
How did it go??
Hello! I was wondering if you use granulated sugar how does it melt without heating on the stove?
Thanks in advance.
When I used the word ‘melt’, I meant the sugar dissolves into the mixture. I add just a splash of whipping cream if I notice it isn’t dissolving as fast as I would like. Basically not moving on until the sugar is not longer granulated is what you are looking for a very creamy texture.
Does that help?
I tried this recipe and my frosting did not fluff up I cook a lot .. I’m not sure what happened.
Sorry to hear that! It definitely doesn’t fluff up like a plain whip cream because of the cream cheese, but still should whip up.
What was the temp of your cream cheese cold or warm? Whisk on mixer or hand mixer? It is truly more for tastier replacement for canned frosting- but I still have used it to decorate many cakes.
Maybe I should try to make a video! I wanted to make it this week for a cake tomorrow but we haven’t been able to find cream cheese in weeks at our store.
I am an avid baker but I had some trouble with this frosting. It did not puff up and it actually was very soupy and hard to work with. I love the flavor and it ended up holding up once refrigerated but stayed soft and didn’t firm up which I expected it to do somewhat because of the cream cheese. I used room temperature cream cheese, doyou think that was the issue? I did that because that’s what I normally do for a cream cheese frosting. I just wanted to get your thoughts because I love the taste and that its not super sweet so I would love to use it again.
So maybe. I’ve been trying to find cream cheese for weeks to test out issues people have been having.
It’s not a stiff cream cheese but it’s not going to be as workable as a buttercream. It should be basically a whipcream Frosting with a bit of creamy thickness. I have never had it not whip up like a whip cream though. Soupy is confusing me, it’s always whipped up for me.
could you make this ahead of time, like the night before you need to frost a cake?
It didnt turn out great for me when I did this, it lost a lot of its whipped quality
I’m definitely interested in trying this recipe out, I’m not a huge buttercream cream cheese frosting fan so this sound amazing! Do you use cold or room temperature cream cheese?
So I just made this on a 85 degree but humid day and used room temp cream cheese and the result was nice taste and whipped but oh so runny. I ended up chilling it and remixing it after it hardened a bit which then ruined air bubbles from whipping cream. I wouldn’t say if you have a mixer – go ahead and use cool to straight from fridge because you can beat the sugar in no matter what to that cream cheese, I didn’t feel like getting mine dirty and was using a hand mixer and I wasn’t a fan of how sloppy everything room temp got.
Do you mix with cold or room temperature frosting? TIA
Cold or room temp cream cheese? I have recently done room temp on a very warm humid day and did not like my results. It mixes quicker but very soupy. A cool to cold cream cheese beat with sugar while it warms then has been my best results