Whipped Cream Cheese Frosting (No Butter)
This no-butter cream cheese frosting is as easy to make as it is delicious. It has the perfect balance between sweet and tangy, with a smooth, creamy texture that’s perfect for swirling onto cakes, cupcakes, or anything else that needs a little extra love.
Ingredients
- 8 ounces full fat cream cheese cold
- 1.5 cups powdered sugar
- 2 teaspoon vanilla extract
- 2 cups heavy cream cold
Instructions
- Place cold cream cheese in your chilled bowl and beat on medium-low speed until completely smooth with no lumps (about 1–2 minutes).
- Add the powdered sugar, starting on low speed to prevent it from dusting up. Increase to medium-high once incorporated. Mix for about 1 minute until fluffy, scraping down the sides of the bowl with a rubber spatula as needed. Add vanilla extract and mix to combine.
- With the mixer on medium-high speed, gradually pour the heavy cream down the side of the bowl a little at a time. Watch the mixture closely after all the cream is added—it will thicken in about 60 seconds. Do not overmix! Check the consistency by holding the beater or whisk upside down. The frosting should hold its shape with a soft peak that may slightly curl at the tip. If it’s too soft, continue mixing in 30-second intervals until the proper consistency is reached.
Equipment
- electric mixer or stand mixer
Notes
- Chill your mixing bowl in the freezer for 10 to 20 minutes before starting.
- Unlike regular cream cheese frosting, the cream cheese and heavy cream need to be cold.