When it comes to frosting, not everyone craves an overly sweet bite. If you’re looking for a light, fluffy, and subtly sweet topping for your cakes or cupcakes, this whipped frosting recipe is your answer. It’s the perfect balance of creamy and airy, making it ideal for desserts that shine without being cloying. With only four simple ingredients, this frosting is quick to whip up and holds its shape beautifully, even when piped into intricate designs.
One of the standout features of this recipe is its versatility. You can use it to frost a classic layer cake, pipe elegant swirls onto cupcakes, or even as a base for flavored frostings. It’s also incredibly stable, which makes it perfect for warm days when other frostings might melt or lose their structure. Whether you’re a beginner or a seasoned baker, this recipe is straightforward, with helpful tips to ensure success every time.
What truly sets this frosting apart is the creamy richness provided by the cream cheese, paired with the lightness of whipped cream. The result is a frosting that feels indulgent without being heavy. Whether you’re hosting a party or preparing a treat for yourself, this not-so-sweet whipped frosting will elevate your desserts to the next level. Give it a try, and you might just find it becomes your go-to frosting recipe!
Description!
This lightly sweetened whipped frosting is creamy, fluffy, and stable enough to pipe beautiful decorations. With only four simple ingredients, it’s a perfect choice for cakes, cupcakes, and more. Before you begin, check out the tips below for guaranteed success.
Whipped Frosting
Prep Time: 8 minute| Cook Time: 0 minute | Total Time: 8 minute| Yield: 4 cups
This lightly sweetened whipped frosting is creamy, fluffy, and stable enough to pipe beautiful decorations. With only four simple ingredients, it’s a perfect choice for cakes, cupcakes, and more.
Ingredients:
- 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
- 3/4 cup (90g) confectioners’ sugar
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups (360ml) cold heavy cream or heavy whipping cream (must be very cold)
Instructions:
- In a large bowl, use a hand mixer or stand mixer fitted with a whisk or paddle attachment to beat the cream cheese on medium-high speed until creamy (about 1 minute).
- Scrape down the bowl, then beat again until no lumps remain.
- Add the confectioners’ sugar and vanilla extract. Beat on medium speed for at least 2 minutes until completely smooth. Scrape the sides and bottom of the bowl as needed.
- Switch to the whisk attachment if not already using it.
- With the mixer on low speed, slowly pour in the cold heavy cream in a steady stream.
- Once all the cream is added, increase to high speed and whip until thick and stiff peaks form (1–2 minutes).
- Use the frosting immediately for cakes or cupcakes. Refrigerate frosted items for 30 minutes to help set the frosting.
- If it becomes too airy, gently stir to remove bubbles. To thin it out, add a splash of heavy cream and mix gently.
Make-Ahead and Storage
- Room Temperature: Frosted items can sit out for a few hours.
- Refrigeration: Store frosted items lightly covered for up to 2 days.
- Freezing: Frost baked goods, refrigerate for 1 hour to set, then freeze for up to 3 months. Thaw at room temperature or in the refrigerator before serving.
- Substitutions: Cream cheese is essential; do not omit or substitute.
- Tinting: Add gel or natural food coloring with the heavy cream.
- Flavoring: Swap up to 1 teaspoon vanilla for another extract (e.g., coconut, lemon). For strawberry frosting, replace 1/4 cup confectioners’ sugar with freeze-dried strawberry dust.
- Quantity: Yields 4–5 cups, enough for 12–16 cupcakes, a 9×13 sheet cake, or a 2-layer cake. For 3 layers, scale up slightly.
Enjoy your lightly sweetened whipped frosting—it’s versatile, delicious, and perfect for all your baking needs!
