Whipped Cream Cheese Frosting

Traditional cream cheese frosting uses a stick of butter and a block of cream cheese, which makes for a too-rich, heavy spackle that makes me feel like a sack of potatoes after eating it.

This whipped cream cheese frosting has the same satisfying tang, with a fluffy-cloud texture thanks to whipped cream replacing butter.

No matter how mediocre your cake is, this frosting will fix it. It is a consistent compliment-receiver, and the only cream cheese frosting recipe you’ll ever need.

Whipped Cream Cheese Frosting Recipe Success Guide:

Make sure to fully dissolve the sugar crystals in the cream cheese when mixing together.

Fold the whipped cream and cream cheese together instead of beating. For some reason, beating them can create a lumpy texture.

Frosting Ideas:

frosting + carrot cake
frosting + pumpkin cake
frosting + red velvet cake
frosting + banana cake

Ingredients

8 oz package cream cheese, room temperature
1.5 cup heavy whipping cream, cold
1/8 tsp salt, a pinch
1/2 tsp vanilla extract
1/2 – 2/3 cup sugar (depending on how sweet you like things).

Variations:
Orange Frosting: add 1 tsp grated orange zest
Lemon frosting: add 1 tsp lemon zest

Boozy Frosting: add 2 tsp brandy, rum, or whiskey in place of vanilla extract

Step-by-step Instructions

If you forgot to take your cream cheese out of the fridge, cut into six pieces and microwave in 10 second increments until it’s room temperature
Beat sugar, softened cream cheese, vanilla, and salt together until smooth. The beater will form ripples
In a another large bowl, beat cold cream until stiff peaks form. The cream will hold it’s shape if you lift the mixers out. Don’t over-beat.
Fold cream cheese into whipped cream until mixture is homogenous

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