Cream cheese frosting is the most delicious frosting, tart, sweet, and wonderful frosting that was ever invented on this planet. It’s my favorite, and it’s so versatile and it goes well with ANYTHING. I used to only make cream cheese frosting, until some friends of mine grew sick and tired of it. But me? Please, I will never get sick and tired of cream cheese frosting.
Think of cream cheese frosting as a less dense, silkier, & fluffier cheese cake. You got the beautiful taste that cream cheese lends, but the amazing, spoon licking texture that frosting yields. This combination, otherwise known as Cream Cheese Frosting, is the best frosting ever created on this planet!
Now, as with everything else, I’ve had some bad and some ugly, and some great cream cheese frostings! Most of the time, the cream cheese frosting on grocery store cakes are bland, and lack a true cream cheese flavor. I’m guessing they use an artificial cream cheese flavor because it’s cheap and easy to get. Why would they do this? Well folks, cream cheese frosting was not an easy road for me to handle. I made my first cream cheese frosting with butter chunks scattered all throughout the frosting. And many other times, my cream cheese was too soft to make into anything formidable, and textually diverse to the taste buds. Some cream cheese frostings are sickeningly sweet, and have no cream cheese flavor at all!
But luckily, after relentless searching and testing, I finally found the perfect recipe that gives the best results and taste, every time. And the best part is? This frosting is so easy to make, so so easy.
Enough to frost 24 cupcakes
- 16 oz of room temperature, or slightly cooler cream cheese frosting (2 blocks)
- 2 teaspoons of pure vanilla extract
- 1 1/2 cups of powdered sugar
- 1 1/4 cups of cold, heavy whipping cream
1. First, use a paddle to beat the cream cheese and powdered sugar together until smooth and creamy, about 2-3 minutes.
2. I prefer to use my hand mixer and my stand mixer bowl because with the hand mixer, I can reach in and penetrate the heavy cream to whip it up more quickly. If you would like, chill your mixing bowl in the freezer for about 10 minutes before starting this recipe. Because this is a whipped cream cheese frosting, cooler temperatures do wonder for the consistency and the success of this frosting. Place a whisk attachment on your hand mixer. 3. Pour all the heavy cream into your cream cheese and powdered sugar mixture. Whip the frosting on a high speed until it is easy to pipe.
At first, you’re going to notice that the addition of heavy cream makes your frosting super thin and runny. And you’re going to think “Oh no, I messed up!” But don’t worry, let the whipping cream do it’s magic. Slowly, it will voluminous to become a fluffy as a cloud!
What I love about this frosting is that it’s so fluffy. It doesn’t harden and become extremely dense like buttercream frosting, and it’s so silky it can almost be mistaken for a merigune frosting. Essentially, this is a whipped cream cheese frosting. The heavy whipping cream does wonders because it whips up so beautifully and lends those traits to the cream cheese frosting.
Cream cheese frosting goes great with Red Velvet Cupcakes, Carrot Cake, Banana Bread, as a topper on Pancakes… Basically anything. Or you can just eat it by itself, like I did on one too many occasions.