So Sweet Whipped Frosting
Elevate your desserts with this incredibly light and airy So-Sweet Whipped Frosting. Crafted with a perfect balance of tangy cream cheese, sweet confectioners' sugar, and rich heavy cream, it delivers a delightful texture that’s smooth, stable, and utterly irresistible. This frosting is versatile enough for cakes, cupcakes, or even as a fruit dip, making any treat feel extra special and professionally finished.
Prep Time
10 minutes
Cook Time
0 minutes
Total Time
10 minutes
Servings
Enough for a 23 cm (9-inch) two-layer cake or 24 cupcakes
Keywords
Why This Recipe Delivers
- Achieves a perfect balance of tangy cream cheese and sweet undertones.
- Offers an incredibly light, airy, and smooth texture that melts in your mouth.
- Remarkably stable and holds its shape beautifully for intricate piping and layering.
- Versatile enough to complement a wide range of baked goods and desserts.
- Quick and straightforward to prepare, yielding professional-quality results with minimal effort.
Ingredients
- 170g (6 ounces) full-fat brick cream cheese, softened to room temperature
- 90g (3/4 cup) confectioners’ sugar
- 7.5ml (1 and 1/2 teaspoons) pure vanilla extract
- 360ml (1 and 1/2 cups) cold heavy cream or heavy whipping cream (ensure it is very cold!)
Instructions
- In a large mixing bowl, using either a hand-held electric mixer or a stand mixer fitted with a whisk or paddle attachment, beat the softened cream cheese on medium-high speed until it becomes entirely creamy and smooth, a process that typically takes about 1 minute. Pause to scrape down the sides and up the bottom of the bowl as needed to ensure no lumps remain and the consistency is uniform.
- Add the confectioners’ sugar and pure vanilla extract to the cream cheese mixture. Continue beating on medium speed until all the ingredients are thoroughly combined and the mixture is completely smooth, with absolutely no trace of lumps. This usually requires at least 2 full minutes of beating. Again, scrape down the sides and up the bottom of the bowl and beat further if necessary to achieve a perfectly silky consistency.
- If you have not been using a whisk attachment, switch to one now. With the mixer set to a low speed, carefully and slowly pour in the very cold heavy cream in a continuous, steady stream. After all the cream has been added, increase the mixer speed to high and whip the mixture until it becomes thick and forms stiff peaks. This process typically takes about 1-2 minutes, but the exact time can vary depending on factors like the precise temperature of your ingredients, the ambient kitchen temperature, and even humidity levels. It is crucial to monitor the mixer continuously during this stage; do not be alarmed if it takes a bit longer to reach the desired consistency. You are looking for a thick, airy frosting that holds its shape firmly – if you were to gently shake your bowl, the frosting should barely move.
- Understand common frosting issues: If your frosting appears soupy or too thin, it indicates that it needs more whipping to incorporate additional air; continue beating on high speed until stiff peaks are achieved. If, however, it appears chunky or curdled, it means it has been over-whipped. To attempt to fix over-whipped frosting, stir in 1 tablespoon (15ml) of heavy cream by hand until it smooths out again, adding a bit more cream if needed.
- Once prepared, the whipped frosting is immediately ready to be used to frost your cupcakes, cake, or other confections. After frosting, especially for items like a layer cake, it is highly recommended to refrigerate the frosted items uncovered for at least 30 minutes. This essential step allows the frosting to “set” and firm up. Following this initial setting period, the items can be served or kept at room temperature for a few hours before serving.
- Note how the frosting behaves over time: you may observe that it becomes thicker and airier the longer it sits in your mixing bowl. This is a normal occurrence and can be easily remedied by gently stirring it with a spatula to release any trapped air bubbles. Similarly, if the frosting appears excessively airy or looks slightly over-whipped as you pipe it with piping tips, you can either gently “massage” the frosting while it is still in the piping bag (which helps deflate air bubbles) or pipe it back into the mixing bowl and gently stir it. If necessary, you can even stir in a small splash of heavy cream to thin or smooth it out to your desired consistency.
Tools You’ll Need
- Large mixing bowl
- Hand-held electric mixer or stand mixer
- Whisk attachment (essential for whipping cream)
- Paddle attachment (optional, for creaming cheese if using stand mixer)
- Rubber spatula
- Measuring cups and spoons
Essential Success Tips
- Ensure all dairy ingredients, particularly the heavy cream, are very cold. This is paramount for successful whipping and achieving the desired stiff peaks.
- Beat the cream cheese until it is absolutely lump-free before adding any other ingredients. Any remaining lumps will result in a grainy frosting texture.
- When adding the heavy cream, pour it slowly and steadily into the mixer on low speed before increasing to high. This allows for even incorporation and better aeration.
- Watch the frosting carefully as it whips on high speed. Stop immediately once stiff peaks form to prevent over-whipping, which can lead to a chunky or separated texture.
- Refrigerate your frosted items uncovered for at least 30 minutes after application. This crucial step helps the frosting set firmly and maintain its elegant structure.
Professional Cooking Secrets
- For an even more stable whipped cream base, especially in warmer kitchens, chill your mixing bowl and whisk attachment in the freezer for 10-15 minutes before you begin whipping the heavy cream. The extra cold surface helps the cream whip faster and achieve maximum volume.
- If your frosting feels too stiff or dense after refrigeration, gently re-whip it on the lowest speed for just a few seconds, or stir in a very small splash (about 5ml or 1 teaspoon) of cold heavy cream until it reaches your preferred pliable consistency. Avoid aggressive re-whipping.
- To achieve beautifully sharp piping details, ensure your frosting is at a consistent, cool temperature. If you notice it softening in the piping bag from the warmth of your hands, briefly chill the piping bag in the refrigerator for 5-10 minutes to firm it up before continuing.
Notes
- After the initial 30-minute refrigeration period to set the frosting, frosted confections are stable to serve or sit out at room temperature for a few hours. For longer storage, such as serving the next day, it is recommended to refrigerate them, lightly covered, for up to 2 days.
- Unused frosting can be stored in an airtight container in the refrigerator for up to 5 days. Before using, allow it to come to room temperature for about 15-20 minutes, then gently re-whip on low speed or stir by hand to restore its smooth and creamy consistency.
- If you notice the frosting becoming overly airy or looking slightly over-whipped while piping, gently massage the piping bag to release air bubbles. Alternatively, pipe the frosting back into the mixing bowl and gently stir it. You can also incorporate a tiny splash of heavy cream to thin or smooth it out if needed.
Frequently Asked Questions
Can I make this So-Sweet Whipped Frosting ahead of time?
Yes, you can prepare the So-Sweet Whipped Frosting up to 2 days in advance. Store it in an airtight container in the refrigerator. When ready to use, let it sit at room temperature for about 15-20 minutes, then gently re-whip on low speed or stir by hand until it regains its smooth and creamy consistency.
Why did my frosting become soupy or chunky?
If your frosting became soupy, it indicates that it needed more whipping to incorporate sufficient air; continue whipping on high speed until stiff peaks form. If it turned chunky or curdled, it was unfortunately over-whipped. You can often salvage over-whipped frosting by stirring in 1 tablespoon (15ml) of heavy cream by hand until it smooths out, adding a bit more cream if needed.
What kind of cream cheese should I use for this recipe?
It is crucial to use full-fat brick cream cheese for the best results in this recipe. Spreadable, whipped, or low-fat cream cheese varieties contain too much water and will not yield the correct stable texture or rich flavor required for this whipped frosting.
Nutrition Facts (Per Serving)
Approximate per serving (1/24th of recipe): Calories: 160, Fat: 15g, Saturated Fat: 9g, Cholesterol: 50mg, Sodium: 40mg, Carbohydrates: 7g, Sugar: 7g, Protein: 1g. (Nutritional values are estimates and can vary based on specific brands and ingredient variations.)
Allergy Information
Contains dairy (cream cheese, heavy cream). This recipe is naturally gluten-free; however, always verify ingredient labels and any items you pair it with to ensure they are also gluten-free if this is a concern. Always be mindful of cross-contamination if preparing for individuals with severe allergies.
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