Description
A light and fluffy whipped cream cheese frosting made in 5 minutes with cream cheese, heavy cream, and powdered sugar. Perfect for cupcakes, carrot cake, and quick cake decorating. (Makes enough to top 10–12 cupcakes or fill a 6-inch / 15 cm cake)
Ingredients
- 150 g (5.3 oz) Cream Cheese – Philadelphia
- 225 ml (1 cup) Heavy Cream – full-fat and cold
- 60 g (1/2 cup) Powdered Sugar
- 1 tsp Vanilla extract
- 1 pinch Salt – optional
Instructions
- Place all the ingredients in a large bowl (cold cream cheese, cold heavy cream, powdered sugar, vanilla, salt).
- Whip on slow-medium speed for about 2 minutes until thick, creamy, and fluffy.
- Use immediately to pipe or fill cakes, or refrigerate if needed.
Notes
Storage: Store in the fridge for 3–4 days in an airtight container. Not suitable for freezing unless already inside a cake.
Tips:
- Use cold ingredients for a stable frosting
- Weigh everything with a kitchen scale for accuracy
- Whip on medium speed to avoid overmixing
- Chill the bowl if your kitchen is warm
- Stop mixing once the texture is thick and smooth
- Prep Time: 5 minutes
- Category: frosting
- Cuisine: American
Nutrition
- Serving Size: a portion
- Calories: 116
- Sugar: 6.8 g
- Sodium: 282.9 mg
- Fat: 9.3 g
- Carbohydrates: 7.2 g
- Protein: 1.2 g
- Cholesterol: 28 mg