If you end up in search of an alternative choice to American-style buttercream—which everyone knows might be cloyingly candy—it’s possible you’ll take pleasure in this whipped frosting as an alternative. Constituted of solely 4 easy elements, this evenly sweetened frosting is fabulously creamy and fluffy, however nonetheless holds its form when piped with a piping tip. Get pleasure from it with vanilla cupcakes, white cake, chocolate cake, lemon blueberry cupcakes, or wherever you’re in search of a lighter frosting possibility.
I initially printed this recipe in 2022, and I’ve since up to date it with extra success suggestions to assist assure completely thick and creamy frosting.
Get pleasure from Creamy, Evenly Candy Whipped Frosting
Right now’s recipe might be titled many issues together with whipped frosting, creamy evenly sweetened frosting, whipped cream frosting that pipes nicely, gained’t-give-you-a-toothache-frosting, and so on. I settled on Not-So-Candy Whipped Frosting so that you perceive the promoting level as quickly as you learn the title… it is a whipped frosting that isn’t too candy. 😉
This frosting is, roughly, a really sturdy whipped cream. Consider a thicker, fluffier model of soppy whipped cream. Despite the fact that it’s thick, it’s nonetheless fairly mild and ethereal. There’s one thing referred to as stabilized whipped cream and in the present day’s recipe might fall into that class, however it does comprise cream cheese so there’s a bit further taste.
You possibly can pipe this whipped frosting on cupcakes, unfold on desserts or ice cream cake, and even use between layers of pastry in do-it-yourself mille-feuille. In case you’ve made this cookies and cream cake earlier than, you’ve made a model of in the present day’s frosting!
One reader, Erika, commented: “I needed an alternative choice to buttercream, which at all times appears overly candy and heavy. This got here out superb. I adopted the instructions precisely and it got here out so silky easy and light-weight. ★★★★★“
One reader, John, commented: “That is one of the best ‘whipped’ frosting recipe I’ve ever made. I used to be cautious to make it a couple of yr in the past for my daughter’s birthday cake, however I went forward and tried it. I used to be not let down. EVERYONE LOVED IT. I’ve not purchased store-made frosting since. I’ve used it at the very least half a dozen instances and it has been successful each single time. I’ve been requested by a number of folks for the recipe. The good half is that it’s not a troublesome recipe. As well as, you make it very simple to comply with, so thanks for that. I sit up for utilizing this for years to come back. ★★★★★“
Whipped Frosting Particulars
- Texture: Gentle, ethereal, fluffy
- Taste: A bit tangy and flavored with vanilla
- Sweetness: Much less candy than buttercream
- Problem: Simple
- Time: 10 minutes
- Finest For: Cupcakes, desserts, fruit desserts
- Key Tip: Use chilly elements for greatest quantity
I particularly love this whipped frosting with comfortable desserts which have robust taste similar to lemon blueberry cake, pumpkin cake, and citrus cake. You possibly can’t actually style the cream cheese, however in the event you actually dislike cream cheese, you might be able to detect it. (A number of style testers had no thought there was cream cheese within the frosting!)
In case you love the consistency and construction of Swiss meringue buttercream, however are in search of one thing easier, this whipped frosting is a first-rate alternative. It’s in all probability the simplest frosting you’ll ever make as a result of even in the event you mess up, there’s possible an answer to repair it. All you’re doing is mixing the elements collectively in a selected order at numerous speeds.
Despite the fact that this recipe is straightforward, I wish to set you up for fulfillment by providing you with all the data that you must get began. Evaluate these headnotes as a result of they’ll show you how to perceive one of the best elements to make use of and the goal consistency you want.
This Whipped Frosting Has 4 Substances
And with solely 4 elements, it’s crucial you employ the right ones!
- Room-Temperature Full-Fats Brick Cream Cheese: Cream cheese is the magical ingredient as a result of it acts because the sturdy, structured base. Ensure you use full-fat brick-style cream cheese, not cream cheese unfold in a bathtub or reduced-fat cream cheese. It should be softened to room temperature so you’ll be able to efficiently rid any lumps. You want 6 ounces (170g), which is rather less than one 8-ounce brick.
- Confectioners’ Sugar: Confectioners’ sugar sweetens the frosting and in comparison with many frosting recipes like vanilla buttercream, you want a fraction of the quantity to supply the identical quantity of frosting. Wow!
- Vanilla Extract: Vanilla extract provides taste. If you wish to get began or have already got some going, do-it-yourself vanilla extract is unbelievable on this whipped frosting. Vanilla bean paste can be fantastic.
- Chilly Heavy Cream: Emphasis on the COLD temperature. Chances are you’ll bear in mind this from making common whipped cream, however the colder the heavy cream, the better and extra efficiently it can whip. Ensure you use cream labeled heavy cream, heavy whipping cream, or double cream. All comprise 36% or increased milkfat. Whipping cream (with out “heavy” within the title) is a bit lighter with 30% milkfat. Don’t use that as a result of your frosting won’t ever agency up.
By the best way, this recipe is very simple to scale up or down. Use 2 ounces (57g) of cream cheese per 1/4 cup (30g) confectioners’ sugar and 1/2 cup (120g/ml) heavy cream. Add roughly vanilla extract. While you’re whipping within the heavy cream, scale back or prolong that size of time based mostly on the amount. Whip for much less time in the event you scaled down the recipe and whip longer in the event you scaled up the recipe.
In case you’re in search of a lighter topping, I like to recommend common whipped cream. For a sturdy, but evenly sweetened frosting, strive Swiss meringue buttercream. In case you want a whipped buttercream, use the frosting discovered with this vanilla sheet cake. Or seek for whipped frosting made with out cream cheese—some recipes use cornstarch or prompt pudding combine as an alternative.
Let’s Make Whipped Frosting!
By way of preparation, the recipe jogs my memory of no-bake cheesecake. We’re utilizing principally the identical elements discovered within the filling, besides that recipe instructs you to whip the cream cheese and heavy cream individually. Right here, we’re doing all of it in 1 bowl in numerous levels.
First, beat the cream cheese to start breaking it down and smoothing it out. You should use a hand mixer or a stand mixer with a whisk attachment.
Then add the confectioners’ sugar and vanilla extract and beat collectively. You actually wish to rid all of the lumps:
Now right here comes the *magic!*
Flip the mixer on low pace and add a number of Tablespoons of the chilly heavy cream. As soon as that’s totally integrated and the combination has smoothed out once more, slowly—in a gradual stream—pour in the remainder of the cream. After all of the cream has been added, flip the mixer as much as excessive pace and watch your new favourite frosting fill with air and stand up within the bowl.
You’re in search of a thick, ethereal consistency with stiff peaks. In case you had been to shimmy and shake this bowl, the frosting would hardly transfer:
Now let me present you what not to do.
Too Skinny vs Too Thick
Too skinny: If you don’t whip the combination lengthy sufficient, you’ll have comfortable, soupy, skinny frosting. In case you had been to shake a bowl of under-whipped frosting, it can jiggle throughout like a jello mildew. That is a straightforward repair—simply hold whipping till you might have the consistency above.
Too thick: In case you over-whip the frosting, it can seem chunky and curdled. Whereas my repair isn’t excellent, it can actually assist: Stir in a splash of chilly heavy cream, a Tablespoon at a time, by hand with a spatula or picket spoon till the frosting smooths out once more.
Whipped Frosting: 4 Success Ideas (Do Not Miss These!)
- No lumps in cream cheese. Make sure you begin with room-temperature cream cheese. Chilly cream cheese gives you cussed lumps. When you can over-whip the frosting after you add the heavy cream, you can not over-mix the primary 3 elements within the recipe. Beat the cream cheese, confectioners’ sugar, and vanilla extract collectively for so long as that you must rid all the cream cheese lumps. Cease and scrape down the blending bowl as wanted.
- Add the heavy cream progressively. Begin by beating in only a few Tablespoons of the cream, till the combination smooths and thins out. Then pour within the remaining cream very slowly whereas the mixer runs on low pace.
- Don’t depart. After you’ve added all of the cream and elevated the mixer pace, don’t stroll away. The frosting might arrange in 1 minute or it might take nearer to five minutes. Maintain your eyes on the combination to keep away from over-whipped frosting.
- Pop the air bubbles if wanted. After you make the whipped frosting, you’ll discover that the consistency can change the longer it sits within the bowl. The frosting can develop extra air bubbles; in order for you the silky, but thick consistency again, stir the frosting by hand a number of instances to deflate the air. I don’t discover this as a lot when the frosting sits on a completed cake and that’s possible since you dealt with it so much within the frosting course of—the bubbles develop most when the frosting is simply sitting within the bowl earlier than you employ it. Likewise, in the event you discover the frosting appears to be like actually ethereal or over-whipped as you pipe it, both “therapeutic massage” the frosting whereas it’s within the piping bag (sounds bizarre, however this can assist deflate air bubbles) or pipe again into the blending bowl and gently stir it.
The success of this recipe is determined by the elements used and size of time mixing. Comply with the recipe under fastidiously. It’s so good to have a straightforward sturdy frosting that isn’t too candy!
Pictured under: my comfortable and springy white cake with in the present day’s whipped frosting. Dessert perfection!
Sure, however whipped frosting is basically greatest used the identical day. You possibly can put together and retailer the whipped frosting within the fridge for as much as 2 days. If wanted, re-whip the frosting to easy it out earlier than utilizing.
In case your frosting is soupy and never thickening, the possible culprits are that your heavy cream will not be chilly sufficient, you poured within the cream too rapidly/suddenly, and/or that it hasn’t been whipped lengthy sufficient. Additionally, ensure you’re utilizing cream that’s at the very least 36% milkfat, in addition to full-fat cream cheese.
Completely! When whipped to stiff peaks, this whipped frosting holds its form nicely for piping.
Whipped frosting is much less steady than conventional American-style buttercream and due to this fact needs to be refrigerated.
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Description
Constituted of solely 4 elements, this evenly sweetened whipped frosting is creamy and fluffy, but holds its form when piped with a piping tip. For greatest outcomes, overview the success suggestions above and recipe Notes under earlier than you start.
- In a big bowl utilizing a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on medium pace till creamy, about 1 minute. Scrape down the edges and backside of the bowl and beat once more as wanted till utterly easy (no lumps). Add the confectioners’ sugar and vanilla extract, and beat on medium pace till mixed and utterly easy, at the very least 2 full minutes. Scrape down the edges and backside of the bowl and beat once more as wanted.
- Add a number of Tablespoons of the chilly heavy cream, and beat till the combination smooths and thins out. Scrape down the edges and backside of the bowl as wanted. Then, with the mixer operating on low pace, pour within the remaining cream in a very gradual and regular stream. After all the cream has been added, improve the pace to medium-high and whip till stiff peaks kind, about 2–4 minutes. This time can range relying on precise temperature of elements, temperature within the kitchen, and even the humidity. Don’t stroll away throughout this time and don’t be concerned in case your frosting takes much less or extra time to whip. You’re in search of a thick, ethereal consistency with stiff peaks. In case you had been to shimmy and shake your bowl, the frosting would hardly transfer. In case your frosting seems curdled, it’s over-whipped. To repair, stir 1 Tablespoon of heavy cream into the frosting by hand with a spatula to easy out once more.
- After you make the whipped frosting, it’s able to frost your cupcakes, cake, or different confections. After frosting a cake or cupcakes with this frosting, I strongly advocate refrigerating them uncovered for at the very least half-hour to assist “set” the frosting (particularly when utilizing on a layer cake). Then you’ll be able to serve or set out for a pair hours earlier than serving. And be aware that you just’ll discover the frosting turns into thicker and airier the longer it sits in your mixing bowl. This isn’t an issue and may simply be mounted by gently stirring it to pop any air bubbles. Likewise, in the event you discover the frosting is basically ethereal and searching over-whipped as you pipe it with piping suggestions, both “therapeutic massage” the frosting whereas it’s within the piping bag to assist deflate air bubbles, or pipe again into the blending bowl and gently stir it with a spatula. You possibly can stir in a splash of chilly heavy cream to easy out if wanted.
- Serve or Make Forward: After the half-hour of refrigerating to “set” the frosting as instructed in step 3, frosted confections are fantastic to serve or sit out at room temperature for a pair hours. In case you plan to serve later than that, similar to the following day, I like to recommend storing within the fridge. Evenly cowl as greatest you’ll be able to (a cake service/cupcake service works nice for storing). Confections topped with this frosting might be made forward and refrigerated for as much as 2 days.
Notes
- Freezing Directions: This whipped frosting freezes and thaws surprisingly nicely. For greatest outcomes, I like to recommend freezing the frosting after you’ve already frosted your cake or cupcakes—versus freezing the frosting in your mixing bowl or different container. Frost your baked good(s), refrigerate for at the very least 1 hour to set the frosting, after which cowl and freeze for as much as 3 months. (Be aware that protecting this frosting can get messy and I haven’t discovered a workaround for that.) Thaw your frosted baked good(s) at room temperature or within the fridge.
- Particular Instruments (affiliate hyperlinks): Electrical Mixer (Handheld or Stand) | Piping Bag (Disposable or Reusable) | Wilton 1M Piping Tip
- Can this frosting sit out at room temperature or in a heat atmosphere? A pair hours at room temperature is okay. In case you’re serving your frosted confections outdoors on a sizzling day (I’ve finished this a number of instances), refrigerate your frosted cake/cupcakes for as much as 1 day. Take away from the fridge 30–60 minutes earlier than serving them. This manner they begin out a bit colder and may last more within the warmth.
- Can I miss or change the cream cheese? No. See notes above. As an alternative, I might strive a distinct recipe like common whipped cream, Swiss meringue buttercream, or this whipped buttercream.
- Can I tint this frosting a coloration? Sure. This frosting holds onto meals coloring properly and I strongly advocate utilizing gel meals coloring or pure meals coloring powder. In case you plan to tint the frosting, it’s greatest so as to add the meals coloring whenever you add the heavy cream. If that you must add extra meals coloring after the frosting is completed, gently stir it in by hand. If the frosting turns into too thick, stir in a splash of heavy cream to skinny out once more.
- Can I taste this frosting? Sure. Be at liberty to interchange as much as 1 teaspoon of vanilla extract with one other extract of alternative similar to lemon or coconut extract. If it’s a potent extract similar to peppermint extract, I might solely use 1/2 teaspoon. You can even flip this right into a whipped strawberry frosting by changing 1/4 cup (30g) confectioners’ sugar with 1/4 cup freeze-dried strawberry crumbs/mud. See strawberry frosting for a way to try this.
- In case your frosting begins shedding form: In case your frosting turns into unstable or thins out/loses form extra time, whip it on excessive pace till stiff peaks kind to reintroduce extra air.
- Amount: This recipe yields about 4–5 cups of frosting. This is sufficient to closely frost 12–16 cupcakes (as pictured), a 9×13-inch quarter sheet cake, or a 2-layer cake. For a 3-layer cake, I like to recommend barely scaling up the recipe through the use of 8 ounces (226g) of cream cheese, 1 cup (120g) confectioners’ sugar, 2 teaspoons vanilla extract, and a couple of cups (480g/ml) heavy cream. After including the heavy cream, it’s possible you’ll have to whip the combination for barely longer.
- Piping Tip: I used (affiliate hyperlink) Wilton 1M piping tip within the photographs above. That is considered one of my favourite piping suggestions and you may see methods to use it on this piping suggestions tutorial video.
