Why did my frosting turn out runny?

Your heavy cream might not have been cold enough, or your cream cheese could have been too soft. Make sure to use cold cream and only let your cream cheese soften enough to be smooth but not warm. Also, check that you're using full-fat cream cheese and heavy whipping cream (at least 36% fat) for the proper structure.

Can I use this frosting under fondant or for a wedding cake?

This frosting is a bit too soft for under fondant or for wedding cakes that might sit out for hours. It's best used for desserts that will be refrigerated until shortly before serving. For wedding cakes, consider using a more stable buttercream under fondant.

My frosting has tiny lumps – what happened?

Those lumps are likely pieces of cream cheese that weren't fully softened before mixing. To fix this, let the frosting sit at room temperature for 10 minutes, then beat again until smooth. Next time, make sure your cream cheese is truly at room temperature before starting.

How do I make this frosting less sweet?

Simply reduce the amount of sugar to suit your taste preferences. You can start with just 1/2 cup and add more if needed. The cream cheese provides enough structure that reducing the sugar won't significantly affect the texture.

Whipped Cream Cheese Frosting Recipe

Description

A light, fluffy, and perfectly sweetened whipped cream cheese frosting that is easy to make and perfect for cakes, cupcakes, and desserts.

Ingredients

Units Scale

Frosting Ingredients

1 1/2 cups cold heavy whipping cream
1 (8 oz) block cream cheese, room temperature
3/4 cup caster sugar, extra fine granulated sugar
2 teaspoons vanilla bean paste, or vanilla extract
Pinch of salt

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Instructions

Prepare the mixing bowl: Place a metal mixing bowl in the freezer for at least 30 minutes to chill before starting the frosting.
Combine the base ingredients: Add the cream cheese, caster sugar, vanilla bean paste, and salt to the chilled mixing bowl. Using a hand mixer, cream the ingredients together until they are smooth, gradually increasing the speed to high. Scrape down the sides and bottom of the bowl as needed.
Add the heavy cream: While continuing to mix, slowly pour the heavy cream down the side of the mixing bowl into the cream cheese mixture. Mix just until stiff peaks form, being cautious not to over-mix to maintain the right consistency.
Use or store the frosting: Use the frosting immediately on cakes or cupcakes as desired, or store it for later use following the recommended storage instructions.

Notes

Store: Store frosting, or desserts made with it, in an airtight container in the fridge for up to 5 days.
Make-Ahead Tip: The frosting can be prepared a day in advance and stored in the fridge. Before use, let it rest at room temperature for 30 minutes and give it a quick mix to restore its fluffy consistency.
Caster Sugar: Caster sugar is superfine granulated sugar. You can use standard granulated sugar, but it may result in a slightly grainy texture. Make your own caster sugar by pulsing regular granulated sugar in a food processor or blender until fine.

Nutrition

Serving Size: 1/12 of the recipe