This Whipped Cream Cheese Frosting is fast, easy and versatile. I am not a fan of super sweet icing so this frosting is a staple in my house.
With just few simple ingredients and a few minutes you can make this delicious frosting. It spreads beautifully and it pipes beautifully so it is really versatile.
The recipe will make enough frosting for 1 Layer cake or 2 9X13" sheet cakes. If you are using it pipe rosettes or accents rather than 100% coverage you may want to consider halving the recipe.
I am also a fan of Butter Cream icing typically used in German Tortes like these. Which further reinforces my distaste for sweet icings. But the Cream Cheese Frosting is a real calorie-saver in comparison!
The Cream of Tartar called for in the recipe is optional but recommended. If you plan to pipe the frosting it will help the whipped cream remain stiff. If you are serving the cake the same day it is made it is not an issue. The additional stiffness helps particularly with any leftovers the second day.
The Feature photo is this Raspberry Liqueur Cake with Cream Cheese Icing.
Here are a few other ideas on how to use Cream Cheese Frosting or a variation on it:
The original recipes uses a variation of Cream Cheese Frosting that is a bit stiffer but this one works just as well!
This Mandarin Chiffon Cake uses a cream cheese/yogurt variation that makes it calorie friendly!
And of course...there is always the classic carrot cake!
Whipped Cream Cheese Frosting
- 8 oz light cream cheese at room temperature
- 2 cups whipping cream
- pinch cream of tartar optional
- 3 Tbsps icing sugar
- 1 teaspoon vanilla extract
- This makes enough for 2 9 X 13" sheet cakes or 1 layer cake.
- Whip the cream with the sugar and cream of tartar, if using, until it holds stiff peaks. Beat the cream cheese in a separate bowl with the vanilla until it is smooth.
- Add a generous scoop of whipped cream to the cream cheese and beat until blended. Continue adding whipped cream a large scoop at a time until it is all incorporated in the cream cheese.
- Spread or pipe on cooled cake. Refrigerate cake once frosted.