Classic cream cheese frosting whipped until light and fluffy. Perfect for your favorite baked treats
Cream cheese frosting is all about texture. Always use fully softened cream cheese and butter for the best results. I like to leave my bricks of cream cheese and sticks of butter out for several hours before whipping them. Avoiding this step makes your frosting lumpy instead of light and fluffy. Add a touch of lemon juice to the frosting as its whipping . You wont don’t taste too much lemon flavor in the end result, but it adds just a touch more tartness and balance to your really sweet baked treats like carrot cake or cupcakes.
Meal prep tips
Cream cheese frosting can be made in advance and used in the future without losing it’s shape or texture. I like to make a double batch and package half in the freezer. To store for future use in a covered container under refrigeration. Can be held for up to 7 days in the refrigerator or up to 3 weeks in the freezer. Allow the cream cheese frosting to sit at room temperature for at least 1 hour before using on your favorite baked goods.
Whipped Cream Cheese Frosting
- 1 stick butter softened
- 1 oz brick cream cheese softened
- 1 lbs powered sugar confectioners
- 1 tsp vanilla extract
- 3 tbsp heavy cream
- Pinch Salt
- 1 tsp lemon juice optional
- In the bowl of a stand mixer with the paddle attachment, cream together the butter and cream on medium speed until light and fluffy.
- Reduce mixer to low, and slowly add in powdered sugar, to prevent spilling. After powdered sugar has been added, return speed to medium to whip, about 2 minutes
- While mixer is still going, add in vanilla extract, heavy cream, lemon juice (if using) and salt. Whip the frosting for another 2-3 minutes.
- Frosting is now ready to use on your favorite baked items.