If you end up on the lookout for an alternative choice to American-style buttercream—which everyone knows could be cloyingly candy—chances are you’ll take pleasure in this whipped frosting as a substitute. Constructed from solely 4 easy substances, this evenly sweetened frosting is fabulously creamy and fluffy, however nonetheless holds its form when piped with a piping tip. Take pleasure in it with vanilla cupcakes, white cake, chocolate cake, lemon blueberry cupcakes, or anyplace you’re on the lookout for a lighter frosting possibility.
I initially revealed this recipe in 2022, and I’ve since up to date it with extra success suggestions to assist assure completely thick and creamy frosting.
Take pleasure in Creamy, Evenly Candy Whipped Frosting
Right this moment’s recipe could 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 many others. I settled on Not-So-Candy Whipped Frosting so that you perceive the promoting level as quickly as you learn the title… this can be a whipped frosting that isn’t too candy. 😉
This frosting is, kind of, a really sturdy whipped cream. Consider a thicker, fluffier model of soppy whipped cream. Although it’s thick, it’s nonetheless fairly mild and ethereal. There’s one thing often known as stabilized whipped cream and as we speak’s recipe might fall into that class, but it surely does include cream cheese so there’s a bit of additional taste.
You may pipe this whipped frosting on cupcakes, unfold on truffles or ice cream cake, and even use between layers of pastry in home made mille-feuille. Should you’ve made this cookies and cream cake earlier than, you’ve made a model of as we speak’s frosting!
One reader, Erika, commented: “I needed an alternative choice to buttercream, which all the time appears overly candy and heavy. This got here out superb. I adopted the instructions precisely and it got here out so silky clean and lightweight. ★★★★★“
One reader, John, commented: “That is the perfect ‘whipped’ frosting recipe I’ve ever made. I used to be cautious to make it a few 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 no less than half a dozen instances and it has been successful each single time. I’ve been requested by a number of individuals for the recipe. The good half is that it’s not a tough recipe. As well as, you make it very simple to comply with, so thanks for that. I look ahead to utilizing this for years to return. ★★★★★“
Whipped Frosting Particulars
- Texture: Gentle, ethereal, fluffy
- Taste: Somewhat tangy and flavored with vanilla
- Sweetness: Much less candy than buttercream
- Problem: Simple
- Time: 10 minutes
- Finest For: Cupcakes, truffles, fruit desserts
- Key Tip: Use chilly substances for finest quantity
I particularly love this whipped frosting with delicate truffles which have robust taste reminiscent of lemon blueberry cake, pumpkin cake, and citrus cake. You may’t actually style the cream cheese, however if you happen to actually dislike cream cheese, you might be able to detect it. (A number of style testers had no concept there was cream cheese within the frosting!)
Should you love the consistency and construction of Swiss meringue buttercream, however are on the lookout for one thing easier, this whipped frosting is a first-rate alternative. It’s in all probability the best frosting you’ll ever make as a result of even if you happen to mess up, there’s doubtless an answer to repair it. All you’re doing is mixing the substances collectively in a selected order at varied speeds.
Although this recipe is simple, I wish to set you up for fulfillment by providing you with all the data it’s worthwhile to get began. Evaluation these headnotes as a result of they may enable you perceive the perfect substances to make use of and the goal consistency you want.
This Whipped Frosting Has 4 Substances
And with solely 4 substances, it’s crucial you utilize the proper 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. Be sure 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 possibly can 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, home made vanilla extract is improbable on this whipped frosting. Vanilla bean paste can also 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. Be sure you use cream labeled heavy cream, heavy whipping cream, or double cream. All include 36% or greater milkfat. Whipping cream (with out “heavy” within the title) is a bit of 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 kind of vanilla extract. Whenever you’re whipping within the heavy cream, cut back or lengthen that size of time primarily based on the quantity. Whip for much less time if you happen to scaled down the recipe and whip longer if you happen to scaled up the recipe.
Should you’re on the lookout for a lighter topping, I like to recommend common whipped cream. For a sturdy, but evenly sweetened frosting, attempt Swiss meringue buttercream. Should 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 on the spot pudding combine as a substitute.
Let’s Make Whipped Frosting!
By way of preparation, the recipe jogs my memory of no-bake cheesecake. We’re utilizing largely the identical substances 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 several phases.
First, beat the cream cheese to start breaking it down and smoothing it out. You should utilize 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 velocity and add a couple of Tablespoons of the chilly heavy cream. As soon as that’s absolutely 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 velocity and watch your new favourite frosting fill with air and stand up within the bowl.
You’re on the lookout for a thick, ethereal consistency with stiff peaks. Should 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 delicate, soupy, skinny frosting. Should 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’ve the consistency above.
Too thick: Should you over-whip the frosting, it can seem chunky and curdled. Whereas my repair isn’t good, it can definitely 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 Suggestions (Do Not Miss These!)
- No lumps in cream cheese. Make sure to begin with room-temperature cream cheese. Chilly cream cheese offers you cussed lumps. When you can over-whip the frosting after you add the heavy cream, you can’t over-mix the primary 3 substances within the recipe. Beat the cream cheese, confectioners’ sugar, and vanilla extract collectively for so long as it’s worthwhile to rid all the cream cheese lumps. Cease and scrape down the blending bowl as wanted.
- Add the heavy cream steadily. 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 velocity.
- Don’t go away. After you’ve added all of the cream and elevated the mixer velocity, 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 couple 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 doubtless since you dealt with it rather a lot within the frosting course of—the bubbles develop most when the frosting is simply sitting within the bowl earlier than you utilize it. Likewise, if you happen to 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 may also help deflate air bubbles) or pipe again into the blending bowl and gently stir it.
The success of this recipe is determined by the substances used and size of time mixing. Comply with the recipe beneath fastidiously. It’s so good to have a straightforward sturdy frosting that isn’t too candy!
Pictured beneath: my delicate and springy white cake with as we speak’s whipped frosting. Dessert perfection!
Sure, however whipped frosting is de facto finest used the identical day. You may put together and retailer the whipped frosting within the fridge for as much as 2 days. If wanted, re-whip the frosting to clean it out earlier than utilizing.
In case your frosting is soupy and never thickening, the doubtless culprits are that your heavy cream isn’t chilly sufficient, you poured within the cream too shortly/unexpectedly, and/or that it hasn’t been whipped lengthy sufficient. Additionally, make sure you’re utilizing cream that’s no less than 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 ought to be refrigerated.
Description
Constructed from solely 4 substances, this evenly sweetened whipped frosting is creamy and fluffy, but holds its form when piped with a piping tip. For finest outcomes, evaluation the success suggestions above and recipe Notes beneath 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 velocity till creamy, about 1 minute. Scrape down the edges and backside of the bowl and beat once more as wanted till fully clean (no lumps). Add the confectioners’ sugar and vanilla extract, and beat on medium velocity till mixed and fully clean, no less than 2 full minutes. Scrape down the edges and backside of the bowl and beat once more as wanted.
- Add a couple 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 velocity, pour within the remaining cream in a very gradual and regular stream. After all the cream has been added, improve the velocity to medium-high and whip till stiff peaks type, about 2–4 minutes. This time can range relying on precise temperature of substances, 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 on the lookout for a thick, ethereal consistency with stiff peaks. Should 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 clean 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 no less than half-hour to assist “set” the frosting (particularly when utilizing on a layer cake). Then you possibly can 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, if you happen to discover the frosting is de facto 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 may stir in a splash of chilly heavy cream to clean 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 effective to serve or sit out at room temperature for a pair hours. Should you plan to serve later than that, reminiscent of the subsequent day, I like to recommend storing within the fridge. Evenly cowl as finest you possibly can (a cake provider/cupcake provider works nice for storing). Confections topped with this frosting could be made forward and refrigerated for as much as 2 days.
Notes
- Freezing Directions: This whipped frosting freezes and thaws surprisingly nicely. For finest 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 no less than 1 hour to set the frosting, after which cowl and freeze for as much as 3 months. (Observe that masking 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 surroundings? A pair hours at room temperature is ok. Should you’re serving your frosted confections exterior on a sizzling day (I’ve executed this a couple 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 of colder and may last more within the warmth.
- Can I pass over or substitute the cream cheese? No. See notes above. As a substitute, I might attempt a unique recipe like common whipped cream, Swiss meringue buttercream, or this whipped buttercream.
- Can I tint this frosting a colour? Sure. This frosting holds onto meals coloring properly and I strongly advocate utilizing gel meals coloring or pure meals coloring powder. Should you plan to tint the frosting, it’s finest so as to add the meals coloring whenever you add the heavy cream. If it’s worthwhile to add extra meals coloring after the frosting is finished, 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 happy to exchange as much as 1 teaspoon of vanilla extract with one other extract of alternative reminiscent of lemon or coconut extract. If it’s a potent extract reminiscent of peppermint extract, I might solely use 1/2 teaspoon. You may also 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 the way to do this.
- In case your frosting begins dropping form: In case your frosting turns into unstable or thins out/loses form additional time, whip it on excessive velocity till stiff peaks type 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 by utilizing 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, chances are you’ll have to whip the combination for barely longer.
- Piping Tip: I used (affiliate hyperlink) Wilton 1M piping tip within the pictures above. That is one among my favourite piping suggestions and you may see learn how to use it on this piping suggestions tutorial video.
