Whipped Cream Cheese Frosting
Before diving into this recipe, it’s essential to clarify a common misconception: this whipped cream cheese frosting does not contain whipped cream or whipping cream. Instead, it focuses on rich and tangy whipped cream cheese.
I find store-bought frostings overly sweet, masking the true flavors of their ingredients with artificial tastes. There is nothing artificial-tasting about this recipe! It’s less sweet, allowing the flavor of the cream cheese to shine through. Its fluffy and smooth texture makes it a versatile filling or topping for your favorite desserts.
This frosting is amazing with this carrot cake with pineapple, these carrot cake cookies, and these small-batch cinnamon rolls. And an added bonus? It freezes well! You can make it in advance and then use it when needed. Thaw on the counter for a few hours or overnight in the fridge.
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Ingredients For Whipped Cream Cheese Frosting
Ingredient Notes
- Cream Cheese: I prefer the Philadelphia brand (not sponsored, just my fave). Use what you like or can afford.
- Powdered Sugar: Also called icing sugar or confectioners sugar.
It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Vanilla Extract: Almond extract is a nice substitute for vanilla but can be stronger. Add it by the ¼ teaspoon to taste.
Recipe Variations
Try any of the following for a twist on this whipped cream cheese frosting recipe:
- Citrus Zest: Add a teaspoon or two of finely grated lemon or orange zest.
- Chocolate: Melt chocolate chips or chopped chocolate and stir into the frosting for chocolate cream cheese frosting. You can also add a tablespoon of cocoa powder (or more if needed) for a more subtle chocolate flavor.
- Jam Or Fresh Fruit: Add ½ cup of your favorite jam or preserves, such as strawberry, raspberry, or blueberry. You can also fold in chopped fresh fruit, like strawberries, mangoes, or peaches.
- Liqueur: For an adult treat, stir in a tablespoon or two of your favorite liqueur, such as Amaretto, Brandy, or Irish Cream.
- Nut Butter or Nuts: Swirl in peanut, almond, or hazelnut butter. For extra crunch, finely chop nuts, like peanuts, almonds, or pecans, and fold them into the frosting.
- Peppermint: Add peppermint extract by the ¼ teaspoon to suit your taste.
- Warm Spices: Add a ¼ teaspoon of ground cinnamon, cardamom, or homemade chai spice (add more to taste if needed).
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Whipped Cream Cheese Frosting
STEP 1: Mix the butter and cream cheese in a large bowl.
STEP 2: Add the vanilla and salt and scrape down the sides of the bowl. Mix again until smooth.
STEP 3: Press the powdered sugar into the bowl through a fine mesh sieve.
STEP 4: Mix on low until the sugar is incorporated, then switch to high speed and beat until light and fluffy.
Expert Tips
1. Don’t use low-fat cream cheese unless you absolutely must.
2. You can double or triple this recipe.
3. Be sure to start with room temperature/softened ingredients. This will make it easier to beat them together without any lumps.
Recipe Notes
- This recipe generously ices an 8-inch (20-cm) single-layer cake. If you’re working with a larger cake or multiple layers, consider doubling the recipe to ensure enough frosting to cover the entire surface and fill the layers if needed.
Storage
- Store the frosting in an airtight container in the refrigerator for up to one week.
- This frosting freezes well. If you make a larger batch or want to prepare it in advance, you can freeze the frosting in a sealed container for up to two months. When you’re ready to use the frozen frosting, transfer the container from the freezer to the fridge and let it thaw overnight. If you’re short on time, place the container at room temperature on your kitchen counter. Within a few hours, it should be soft enough to spread. Be cautious not to leave it out for too long, especially in warmer climates, to prevent it from becoming runny. Once thawed, do not refreeze.
Use Whipped Cream Cheese Frosting With These Recipes
Did you make this whipped cream cheese frosting? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!
Printable Recipe Card
Whipped Cream Cheese Frosting
Special Equipment
- Measuring cups and spoons or digital kitchen scale
- Large mixing bowl
- Electric hand or stand mixer
- Rubber spatula
- Fine mesh sieve
Ingredients
- ½ cup butter, softened
- ½ cup cream cheese, full-fat, room temperature to soft
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups powdered sugar , also called icing sugar or confectioners sugar
Instructions
- Add the butter and cream cheese to a large mixing bowl. Beat together on high-speed until light and fluffy, about 2 to 3 minutes.
- Add the vanilla and salt. Beat everything together, again on high-speed, until well combined.
- Use a fine mesh sieve to sift the powdered sugar into the bowl.
- Mix the powdered sugar into the cream cheese on low speed. Increase the speed of the mixer to high and beat the frosting until it is fluffy, smooth, and all lumps are gone. Use the frosting anywhere you like.
Recipe Notes
- This recipe generously ices an 8-inch (20-cm) single-layer cake. If you’re working with a larger cake or multiple layers, consider doubling the recipe to ensure enough frosting to cover the entire surface and fill the layers if needed.
Storage
- Store the frosting in an airtight container in the refrigerator for up to one week.
- This frosting freezes well. If you make a larger batch or want to prepare it in advance, you can freeze the frosting in a sealed container for up to two months. When you’re ready to use the frozen frosting, transfer the container from the freezer to the fridge and let it thaw overnight. If you’re short on time, place the container at room temperature on your kitchen counter. Within a few hours, it should be soft enough to spread. Be cautious not to leave it out for too long, especially in warmer climates, to prevent it from becoming runny. Once thawed, do not refreeze.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
can’t wait to try this! thank you
can you add peanut butter to make peanut butter frosting?
Hi Nita! You can definitely add peanut butter to this. I would start by whipping in a quarter of a cup (56 g) and if you feel like it needs more to taste, go up to 1/3 of a cup (75 g) or even 1/2 of a cup (113 g). If you feel like the peanut butter is making the frosting too loose, you could sift in a little extra powdered sugar to thicken.☺️