Whipped cream cheese frosting is a delicious addition to any dessert! Fluffy and light with a hint of tang, it’s amazing!
Cream cheese frosting is a delicious and wonderful frosting that pairs great with practically everything. From cookies to cupcakes, brownies, and more, you’ll be looking for new excuses/ways to use this cream cheese buttercream frosting on your next baked good.
Making your own cream cheese whipped frosting is easy, especially if you have an electric mixer because it does ALL of the work for you. Just toss things in and let them blend for a few minutes- easy!
I personally love to top my gingerbread cookie bars with this simple cream cheese frosting, but the possibilities are really endless.
It would be just as good over some cut-out sugar cookies, banana bread, or even my zucchini carrot muffins (add a dash of cinnamon- yum!).
Ingredients for whipped cream cheese frosting
- Cream cheese: You can’t have cream cheese frosting without cream cheese, am I right? Just make sure yours is softened so that it blends perfectly without making little lumps in the frosting.
- Butter: You’re going to want to use some softened butter to help round out the flavors and make this frosting more like a buttercream. This also helps it to set up nicer when chilled (great for when you want to pipe frosting onto things).
- Powdered sugar: This is a thickener, sweetener and helps to get the frosting a creamy texture. Regular sugar will be grainy and not work well at all.
- Cream: This will help to thin down the frosting as it will be thick. You can use milk or another liquid if needed if you don’t have heavy cream. You can also use slightly more if you want a thinner consistency.
- Vanilla: Vanilla extract gives us a great flavor base and helps to enhance the other flavors in this recipe. Use higher quality vanillas for even better results.
How to make cream cheese buttercream frosting
- In a large bowl or in the bowl of a stand mixer, whip together the cream cheese and butter until smooth.
- Add in the powdered sugar, vanilla, and cream.
- Whip the ingredients together for about 5 minutes until it’s light and fluffy.
- Spread over your favorite treats and enjoy!
Yes. Cream cheese frosting should always be kept stored in the fridge if you don’t plan on eating it soon.
This will keep your frosting from spoiling and keep safe so you don’t get sick. This rule should also apply to products that you have frosted in cream cheese frosting.
Yes, you can beat this frosting together by hand in a large bowl using a whisk or even a fork if you don’t have an electric mixer. It will require a lot of arm muscles and work to do, but it’s not impossible.
Simply stir around in the bowl with a whisk in quick circular motions, allowing air to get in as you mix and blend ingredients together.
Yes, this is a real thing. By over blending the frosting you can actually cause it to liquefy and not remain stable.
The good news is that this is totally fixable! Just add in a little powdered sugar (about a tablespoon at a time) and mix until the consistency that you want has been achieved.
Whipped Cream Cheese Frosting
- 4 ounces cream cheese softened
- 1/2 cup butter softened
- 4 cups powdered sugar
- 2 tablespoons cream
- 1 tablespoon vanilla extract
- Whip the cream cheese and butter together until smooth.
- Add the powdered sugar, vanilla, and cream.
- Whip for 5 minutes until light and fluffy.
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Great flavor and consistency!