Classic, quick, and fuss-free, our velvety Whipped Cream Cheese Frosting beats the store-bought varieties hands down.
Baking has always been one of my love languages, and my family and friends know that all too well. Last month, for example, it seemed as though I was baking almost every other day. A loaf of banana bread for my poor aunt who had twisted her ankle. Carrot cake for my daughter when she came to spend a weekend with us. A batch of red velvet cupcakes for my niece’s school bake sale. A spiced pumpkin loaf to cheer up my best friend who was going through a breakup. And that’s just the tip of the proverbial iceberg! At a certain point, I started to wonder if I should just go ahead and open my own bakery. After all, I’m sure I’d have plenty of business!
One of the recipes I seemed to be making on repeat was this whipped cream cheese frosting. And with good reason. Not only does it go well with myriad baked goods such as the ones I’ve just mentioned, but it’s also so much better than anything that comes in a plastic tub.
Sure, we all know the popular brands of cream cheese frosting available at the grocery store, but making your own is easy—and it’s certainly more wholesome. A quick look at several popular national brands will reveal that they can contain up to 20 ingredients, and, astonishingly, none of them are cream cheese. You’ll find unhealthy fats, preservatives, food colorings, and flavor enhancers, though. No thank you. This recipe uses just five simple, natural ingredients and has a flavor that’s out of this world—rich, slightly tangy, and so crave-worthy you just might find yourself eating it with a spoon!
One recipe, endless variations
With this recipe as a base, there are many ways to make this whipped cream cheese frosting just a little more special. Making a chocolate cake? Add some cocoa and espresso powder to the frosting for a truly decadent treat. If you’re looking for a slightly more elegant way to frost a vanilla cake, try adding a drop or two of rose water to the frosting. Then decorate the frosted cake with fresh raspberries and edible rose petals. Making a pumpkin loaf cake? Swirl in some maple syrup into the frosting and decorate the cake with chopped pecans. For a banana bread, use salted caramel instead of maple syrup and top the cake with chopped candied chestnuts!
How do I store leftovers?
This cream cheese frosting can be stored in an airtight container in the fridge for up to 3 days. Bear in mind that you might have to whip it again, as it will likely harden a bit in the fridge. The frosting can also be stored in a freezer-safe container and frozen for up to 3 months. Thaw overnight in the fridge.
Serving suggestions
Licking the beaters is a treat in itself, but that isn’t why we made the frosting, is it? Use it to frost these aromatic Mini Pumpkin Muffins or to sandwich our chewy Chocolate-Peanut Butter Cookies. It’s even delicious slathered on a slice of our moist and tender Pumpkin Banana Bread!
Whipped Cream Cheese Frosting
Ingredients Â
- 8 ounces cold cream cheese
- 1/2 cup granulated sugar
- 3/4 cup cold heavy cream
- A pinch of fine sea salt
- 1 teaspoon pure vanilla extract
InstructionsÂ
- Place the cold cream cheese into a large mixing bowl. Sprinkle in the granulated sugar. Using a hand mixer or a stand mixer, beat on medium speed until fluffy (about 1-2 minutes).
- Pour in the cold heavy cream and add the salt and vanilla extract. Beat the mixture on medium-high speed until smooth and thickened to your desired consistency (another 1-2 minutes).
- Use to frost your favorite baked goods.
This frosting is fabulous! We put it on top of our chocolate beet cake and it was a great combination! The cream cheese we used was Nancy’s, so it had a good tang, plus we used a little less powdered sugar than it called for, which was fine. Definitely a frosting worth licking the bowl, spoon, and beaters for!!!
Amazing! And don’t worry, we won’t tell if you lick those beaters.