Cream Cheese Whipped Frosting

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Cream Cheese Whipped Frosting

Planning

  • Prep Time:

    10 minutes

  • Bake/Cook Time:

    0

  • Chill/Set Time:

    1 -3 hours

  • Servings:

    4 1/2 cups

Preparation

  • Materials

    Stand Mixer with paddle and whisk
    Spatula

  • Prep

    Set out the cream cheese to soften to room temperature
    Chill the heavy cream, mixing bowl, and utensils in the freezer for 20 minutes prior to use.

  • Oven/Stove

  • Shopping List

    Cream Cheese
    Confectioners’ Sugar
    Heavy Cream
    Vanilla Extract

Ingredients & Steps

  • Ingredients

    Cream Cheese 224g (8 oz/1 pack) room temperature
    Confectioners’ Sugar (130g) (1 cup)
    Heavy Cream 400 ml (approx 1 2/3 cup)
    Vanilla Extract 2 tsp

  • Steps

    STEP 1: CREAM THE CREAM CHEESE
    Cream the room temperature cream cheese in the bowl of the stand mixer with the paddle attachment. Start on low and gradually increase speed to medium. Continue until smooth and creamy (1 minute).

    STEP 2: ADD CREAM
    Switch to the whisk attachment on the stand mixer. With the mixer on low, slowly drizzle in the cream.

    STEP 3: SOFT PEAK
    When all of the cream is incorporated, increase the speed to medium high (Level 8 on a KitchenAid) and whip to soft peak (1-2 minutes) Now is the time to add vanilla and any other flavors.

    STEP 4: FIRM PEAK.
    Continue whipping on L8 - you may go up to 9 or 10 for a moment to bring it to firm peak. Be careful at this point not to over-whip it.

Notes

FLAVORING
Add any extracts or flavorings to the cream or while whisking the cream in. You can also use powders such as fruit powder, cocoa powder, or espresso powder.

COLORING
You may want to add some white color if you want to purely white frosting. For white or other colors use gel food coloring.

SERVING
Use the frosting immediately then chill your frosted dessert or frosted cake layers for an hour uncovered to set it. You can then set it out to serve, but if it will be out for more than 30-60 minutes it should be chilled on display.

STORING
Cream cheese frosting can be stored in the refrigerator for 2-3 days. You can freeze baked goods frosted with cream cheese frosting. Freezing a bowl of this frosting for later use is not advised since it will be difficult to work with either cold or after thawing.

TIPS
Always scrape down th sides and bottom of mixing bowls as you work.

TROUBLESHOOTING

If your frosting is too loose, whip it more. It needs more aeration. If your frosting looks messy, lumpy, gooey, chunky or curdled, it’s over-whipped. You can try to fix over-whipped frosting by mixing in a tablespoon of heavy cream by hand. A more cream a little at a time if you need to.

If your frosting starts to look lumpy, curdles, or bubbly after being put out or while piping that is just too much air in it. Mix it or massage the piping mag to deflate the excess air.

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