Whipped Cream Cheese Frosting (Printable Version)
# What You'll Need:
→ Main Frosting Base
01 -
240 grams full-fat cream cheese, at room temperature
02 -
100 grams caster sugar (superfine white sugar)
03 -
2 teaspoons vanilla bean paste or vanilla extract
04 -
1/4 teaspoon fine sea salt
05 -
360 millilitres cold heavy whipping cream
# Step-by-Step Directions:
01 -
Chill a metal mixing bowl and beaters in the refrigerator for at least 15 minutes to help keep the mixture cold.
02 -
Add softened cream cheese, caster sugar, vanilla bean paste, and fine sea salt into the chilled bowl. Beat on low speed, gradually increasing to high, scraping down the sides as needed, until the mixture is smooth and creamy.
03 -
With the mixer running on medium speed, slowly stream the cold heavy whipping cream down the side of the bowl into the cream cheese mixture.
04 -
Increase the mixer speed to medium-high and continue beating until the frosting is light and fluffy with stiff peaks. Be attentive and avoid overbeating, as this can alter the texture.
05 -
Use the frosting immediately to decorate cakes, cupcakes, or cookies, or transfer to an airtight container and refrigerate for up to 5 days. Re-beat briefly before reusing for best texture.
# Helpful Notes:
01 -
Chilling the mixing bowl and beaters improves the structure and volume of the whipped cream for a stable frosting.
02 -
Stop mixing as soon as stiff peaks form to prevent the frosting from curdling or separating.
03 -
For flavour variations, add citrus zest or a few tablespoons of sifted cocoa powder while creaming the sugar and cream cheese.
04 -
Double quantities for large cakes or a bigger batch.