Whipped Cream Frosting
Light, fluffy, and perfectly pipeable, this Whipped Cream Frosting is the perfect finishing touch for any dessert.
Servings: 10 servings
Calories: 351kcal
Ingredients
- 8 ounces cream cheese* cold
- 1 cup powdered sugar
- 2 ¾ cups heavy cream cold
- 1 teaspoon vanilla extract (optional)
Instructions
- Place the cream cheese and powdered sugar in a large bowl and beat on medium speed until smooth.
- Turn the mixer down to medium-low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream, stopping every now and then to scrape the bottom and sides of the bowl with a silicone spatula.
- When all the cream has been added, turn the mixer up to medium-high and whip until the frosting holds stiff peaks.
- Fold in the vanilla extract, if using.
Video
Notes
* Do not use cream cheese from a tub. Look for the kind of cream cheese that comes in a brick for this recipe.
- Can be made up to 24 hours in advance.
- Keep refrigerated.
- Makes enough to fill & frost 1 triple-layer 8-inch cake, 1 double-layer 9-inch cake, or 2 dozen cupcakes.
- Perfect for Black Forest Cake, Red Velvet Cake or cupcakes, Banana Pudding Cake, or Tuxedo Cupcakes.
- For a chocolate version, add ¼ cup of unsweetened cocoa powder in step #1 of the recipe instructions.
Nutrition
Calories: 351kcal | Carbohydrates: 14g | Protein: 2g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 114mg | Sodium: 97mg | Potassium: 80mg | Sugar: 12g | Vitamin A: 1265IU | Vitamin C: 0.4mg | Calcium: 65mg | Iron: 0.1mg