Cupcake Frosting Recipe
Total Time
10 mins
Prep Time
10 mins
Rating
4.96 out of 5 stars
(334)
Ingredients
24 cupcakes or 1 cake
- 8 oz cream cheese, at room temperature
- 2 cups powdered sugar (confectioners sugar)
- 1 1/2 cups heavy whipping cream, (keep chilled until ready to use)
- 1 tsp vanilla extract
How would you rate this recipe?
Preparation
Step 1
In a large mixing bowl with an electric hand mixer, whip the cold heavy cream on high speed (1-2 minutes) until thick, fluffy and spreadable.
Step 2
In a second mixing bowl (using the same electric mixer - no need to wash it), beat cream cheese and powdered sugar. Start on low speed to incorporate then beat on high speed for 2 minutes until creamy and whipped, then beat in 1 tsp vanilla extract.
Step 3
Use a spatula to gently fold the whipped cream into the cream cheese mix until well blended. Pipe onto cooled cupcakes or cover and refrigerate until ready to use.
Step 4
Save recipe for the next time?
Chef's notes
Use a full-fat cream cheese for the best taste and texture (avoid low-fat). Soften cream cheese inside of it’s packaging at room temperature for 1 to 2 hours.
Heavy whipping cream which has a higher fat content and will whip much easier. Avoid “whipping cream” or “light cream.”
Make Sure Heavy Cream is Chilled until ready to use. Cold cream will whip up better.
Don’t cut the sugar too much. We have tested with 1 1/2 cups powdered sugar which works but if you take out more, the texture will be affected.
