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Whipped Cream Cheese Frosting Recipe

Whipped Cream Cheese Frosting
Difficulty: Easy | Total Time: 5 mins | Active Time: | Makes: 2 cups

This delicate frosting has a nice cream cheese flavor and is just sweet enough to complement any cupcake or cake without overwhelming it. Our editor in chief likes to use it to top our Zucchini–Pine Nut Muffins.

Game plan: The frosting will last up to 1 week when stored in an airtight container in the refrigerator.

INGREDIENTS
  • 12 ounces cream cheese, at room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
INSTRUCTIONS
  1. Combine all ingredients in the bowl of a stand mixer fitted with a paddle attachment, and beat at low speed until sugar is incorporated.
  2. Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes. Use to top cookies, cupcakes, or cakes.
    Write a review | 14 Reviews
  • Whipped Cream Cheese Frosting Recipe
    5

    Write a review

  • Whipped Cream Cheese Frosting Recipe
    5

    Me thinks BarbaraS is a bit mixed up with her metaphors. "Having fries without the potatoes" is in fact like having cream cheese icing WITHOUT THE CREAM CHEESE. Adding butter, spices, more sugar, etcetera, etcetera, et-cet-era makes a DIFFERENT cream cheese icing that is less and less cream cheesy with the addition of more and more ingredients that are not CREAM CHEESE!

  • Obviously you CAN have cream cheese frosting WITHOUT butter! I used whipped cream cheese and used a paddle mixer ... LOVED it! I have been searching for a cc frosting that tasted like cream cheese and I finally found it!! If I wanted butter I would make a buttercream frosting.

    This recipe was perfect for my carrot cake! (I did add coconut flakes to it though.)

  • I found this to be rather bland. It could have been a little sweeter. Next time I’ll up the sugar and vanilla. Texture-wise, it was perfect. I used this icing for the Cardamom-Spiced Carrot Cake, which isn’t overly sweet, so a little more sugar would have been fine.

    http://www.chow.com/recipes/12198

  • I don't think cream cheese frosting needs butter - it just waters down the cream cheese flavour. I find that a lot of cream cheese, a little powdered sugar, vanilla and nothing else gives an incredibly glossy, thick, tangy frosting that's also amazingly simple.

  • I agree you just have to have the butter if you want it smooth and creamy.

  • You can't have cream cheese frosting without butter. It's like having fries without the potatoes. Butter adds a depth and a richness to it. If you're going to have icing, go all the way.

  • Amen, chemchef. It also adds a depth of flavor.

  • Butter makes cream cheese frosting much smoother and more luxurious. This is the only recipe I've ever seen that didn't include ANY butter.

  • hmm...after seeing this recipe, I can't believe Martha Stewart's cream cheese frosting recipe adds one whole stick of buttah.

  • great, enjoy!

  • WOW! Hint and you shall receive :) That is awesome. Thanks Aidam, I'll be trying out both cupcake recipies with this frosting.

  • Mbaccus: Actually, we are showing our Zucchini-Pine Nut Muffins http://www.chow.com/recipes/10690 in this picture as that was how the crew at CHOW enjoyed them. You could also try them on top of these Chocolate Cupcakes http://www.chow.com/recipes/10794 though.

  • I wonder what kind of cupcake is displayed in the picture :)

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