Whipped Cream Frosting with Cream Cheese
This stabilized whipped cream frosting with cream cheese is lightly sweet with a soft and fluffy texture, yet it's sturdy enough to hold its shape.
Servings: 12
Calories: 195kcal
Equipment
- Stand mixer with whisk attachment (or large bowl and electric hand mixer)
Ingredients
- 8 ounces full-fat cream cheese block, cold
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon fine sea salt
- 2 cups heavy whipping cream, cold
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using an electric hand mixer), beat the cold cream cheese on medium-high speed until smooth.8 ounces full-fat cream cheese block,
- Add confectioners' sugar, vanilla, and salt and beat on low speed until mixed. Then turn speed up to medium-high speed until smooth.1 cup confectioners' sugar, 1 teaspoon vanilla extract, ⅛ teaspoon fine sea salt
- With mixer running on medium-high speed, slowly stream the heavy cream into the bowl and blend until thoroughly mixed.2 cups heavy whipping cream,
- Use the frosting right away.
Notes
Storage: Leftover frosting can be stored in an airtight container in the fridge for up to 3 days. There's no need to re-whip the frosting before using.
Items frosted with this whipped cream frosting should be stored in a sealed container in the fridge for up to 3 days.
To help keep the frosting ingredients cool, you can chill the bowl and whisk in the freezer for 15 to 30 minutes before you begin mixing.
Nutrition
Calories: 195kcal | Carbohydrates: 13g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 168mg | Potassium: 91mg | Sugar: 12g | Vitamin A: 593IU | Vitamin C: 0.2mg | Calcium: 93mg | Iron: 0.1mg
