Cream Cheese Frosting

This cream cheese frosting is silky, light, and stable. Made without butter, it whips up smooth and creamy, holding its shape beautifully on cakes, cupcakes, and desserts.

Prep Time 10

Total Time 10

Servings Cupcakes

Calories 153kcal

Author Fay

INGREDIENTS

250 g (9 oz) cream cheese
150 g (½ cup) sweetened condensed milk
60 g (½ cup) powdered sugar
600 ml (2½ cups) heavy cream for a denser, thicker texture, use half the amount.
2 teaspoon vanilla extract

INSTRUCTIONS

Add the cream cheese, powdered sugar, sweetened condensed milk, and vanilla extract to a large bowl. Mix with a hand mixer on medium speed until smooth and creamy. Make sure there are no lumps of cream cheese left.
Pour in about one-third of the cold heavy cream and beat until the mixture thickens slightly. This step helps loosen the cream cheese mixture before adding the rest of the cream.
Add the remaining cream and continue beating until the frosting becomes thick and forms firm peaks. It should look smooth, airy, and hold its shape when you lift the beaters.
Use the frosting straight away to top cakes, cupcakes, or cheesecakes.

NOTES

For best texture, use full-fat block cream cheese, not spreadable tubs.
The cream must be cold straight from the fridge, that’s what helps it whip up thick and stable.
For a denser, thicker texture, use half the cream amount.
Mix on medium speed to avoid over-whipping. Stop once firm peaks form.
If your kitchen is warm, switch on the air conditioner or chill the bowl for a few minutes before starting.
This frosting holds well in the fridge for up to three days. Give it a quick whisk before using again.

NUTRITION