Description
This creamy and luscious cupcake frosting recipe combines the tangy richness of cream cheese with the sweetness of powdered sugar and the lightness of whipped heavy cream, creating a smooth and fluffy topping perfect for cupcakes or cakes.
Ingredients
Scale
Frosting Ingredients
- 8 oz cream cheese (at room temperature)
- 2 cups powdered sugar (confectioners sugar)
- 1 1/2 cups heavy whipping cream (chilled until ready to use)
- 1 tsp vanilla extract
Instructions
- Whip the Cream: In a large mixing bowl, use an electric hand mixer to whip the cold heavy cream on high speed for 1 to 2 minutes until it becomes thick, fluffy, and spreadable.
- Mix Cream Cheese and Sugar: In a separate mixing bowl, using the same mixer (no need to wash), beat the cream cheese and powdered sugar starting on low speed to combine and then increase to high speed for about 2 minutes until the mixture is creamy and whipped. Add the vanilla extract and blend it in thoroughly.
- Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a spatula until the two components are well blended and achieve a smooth consistency. Pipe the frosting onto cooled cupcakes or cover and refrigerate until ready to use.
Notes
- Ensure the cream cheese is at room temperature to avoid lumps and to achieve a smooth frosting.
- Keep the heavy cream chilled until ready to whip for best volume.
- Do not overbeat the heavy cream to prevent it from turning into butter.
- The frosting can be stored covered in the refrigerator for up to 3 days.
- Use immediately on cooled cupcakes to prevent melting.
