This whipped cream cheese frosting combines the classic tang of cream cheese frosting with the lightness of whipped cream into one frosting! It’s light, fluffy, and just the right amount of creamy, making it the perfect topping for cakes, cupcakes, or even as a dip for fresh fruit.
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Instructions
Add the cream cheese, caster sugar, vanilla bean paste, and sea salt to a chilled metal mixing bowl. I recommend putting the mixing bowl in the freezer at least 30 minutes before making this frosting.
Using a hand mixer cream the ingredients together until smooth, slowly increasing the speed to high and scraping down the bottom and sides as needed.
Next, while continuing to mix, slowly pour the the heavy cream down the side of the mixing bowl into the cream cheese mixture. Continue to mix just until stiff peaks form, being careful not to over mix!
Use frosting immediately, as desired, on top of your favorite cakes or cupcakes.
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Notes
Store: Store this frosting, or desserts frosted with it, in the fridge in an airtight container for up to 5 days. Make-Ahead Tip: You can make the frosting a day ahead and store it in the fridge. Let the icing rest at room temperature for 30 minutes, then give it a quick mix or beat it once more before using to restore its fluffy consistency.Caster Sugar: This is just your standard white granulated sugar that's superfine. You can use regular granulated sugar, but you do run the risk of it being ever so slightly grainy. Make your own! Add your regular granulated sugar to a food processor or blender and pulse it a few times to make it extra fine!