Whipped cream cheese frosting is the best icing ever. Bold? Yes. True? Also yes (and before we go any further, this recipe is not made with whipped cream).
My version is less sweet than other frostings—you can actually taste the cream cheese. It’s fluffy, smooth, and easy to spread. I have a hard time not eating it by the spoonful and I bet you will too.
The perfect finish for desserts like this carrot cake with pineapple, whipped cream cheese frosting also freezes beautifully so you can stash it away for a later time.
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💞Why You’ll Love This Recipe
✔️ You can really taste the cream cheese.
✔️ It’s not too sweet.
✔️ You can make it in less than 10 minutes.
📋Ingredients
Ingredient Notes
- Cream Cheese—I prefer Philadelphia brand (not sponsored, just my fave). Use what you like or can afford.
- Powdered Sugar—also called icing sugar or confectioners sugar.
Ingredients Swaps
- Vanilla—almond extract is a nice substitute for vanilla.
- Flavor Variations—try adding a little lemon zest, cinnamon, cocoa powder, or anything else you think will go with your chosen recipe.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom of the post, to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
👩🍳Step-By-Step Instructions
STEP 1—add the butter and cream cheese to a bowl and mix.
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 through a fine mesh sieve into the bowl.
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. Refrigerate after one day.
📝Recipe Notes
- I use this recipe to ice one 8-inch (20-cm) double layer cake.
- The frosting will keep in an airtight container in the fridge for up to one week.
- Whipped cream cheese frosting frosting freezes well! I’ve kept it frozen in a sealed container up to two months. To thaw, place it in the fridge overnight, or at room temperature for a few hours.
🙋♀️Recipe FAQ
Too warm or not enough powdered sugar. Try placing it in the fridge to firm up. If that doesn’t work, mix more powdered sugar in by the tablespoon until you reach your desired consistency.
The best way to stiffen cream cheese frosting is to place it in the fridge. If it’s still not firm enough after a few hours, mix in more powdered sugar by the tablespoon until you are happy with the consistency.
Yes! You can also make frosting in a food processor. Worst case scenario? Soften the butter and cream cheese then whip the frosting by hand using a wooden spoon.
💃Try 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!
🖨Recipe
Whipped Cream Cheese Frosting
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.
Notes
- I use this recipe to ice one 8-inch (20-cm) double layer cake.
- The frosting will keep in an airtight container in the fridge for up to one week.
- Whipped cream cheese frosting frosting freezes well! I’ve kept it frozen in a sealed container up to two months. To thaw, place it in the fridge overnight, or at room temperature for a few hours.
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