Cupcake Frosting Recipe
This Cupcake Frosting is SO CREAMY! A delightful blend of cream cheese and whipped cream creates a velvety topping perfect for any cupcake.
Servings: 12 servings
Ingredients
- 8 oz cream cheese at room temperature
- 2 cups powdered sugar
- 1.5 cups heavy whipping cream chilled
- 1 tsp vanilla extract use pure for best flavor
Instructions
- Start by ensuring your cream cheese is at room temperature. Chill your heavy whipping cream until ready to use.
- In a mixing bowl, add the softened cream cheese. Beat it on medium speed until smooth and creamy, about 1-2 minutes.
- Gradually add the powdered sugar to the cream cheese, mixing on low speed to avoid a sugar cloud. Increase speed to medium and beat until well combined.
- Add the vanilla extract to the mixture and beat until fully combined. The frosting should be thick but spreadable.
- In a separate chilled bowl, whip the heavy cream on medium-high speed until soft peaks form. Be careful not to overwhip.
- Gently fold the whipped cream into the cream cheese mixture using a spatula, maintaining the airy texture.
- Once combined, spread the frosting on your cupcakes or use a piping bag to create swirls.
Equipment
- Mixing Bowl
- Electric Mixer
- Spatula
- Piping bags and tips (optional)
Notes
- Store leftover frosting in an airtight container in the fridge for up to a week.
- Freeze frosting for up to three months; thaw in the refrigerator overnight before use.
- Always re-whip the frosting after refrigeration or freezing to restore its fluffy texture.