Whipped Cream Cheese Frosting

5 from 6 votes

Whipped Cream Cheese Frosting

This whipped cream cheese frosting is so light and fluffy! It's not too sweet and works well on cakes, cupcakes, or as a dip for fruit. It only takes minutes and adds a delicious tangy touch to desserts.

Prep Time15

Cook Time0

Total Time15

Course: Dessert

Cuisine: American / Canadian

Servings: servings

Calories: 142kcal

Author: Kelly Neil

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

US cups - Metric grams

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

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