Yield

• About 5 cups frosting
• Enough for:
  • 24 cupcakes
  • One 8-inch two-layer cake
  • One 9×13-inch cake

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Ingredients

Main Ingredients

• 2 cups (480 ml) heavy whipping cream (35–40% fat), very cold
• 8 oz (225 g) cream cheese, softened
• 1 cup (120 g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Optional Stabilizer

• 1 tablespoon instant vanilla pudding mix
  OR
• 1 teaspoon gelatin dissolved in 2 tablespoons cold water and melted

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Equipment

• Electric hand mixer or stand mixer
• Large chilled mixing bowl
• Rubber spatula
• Measuring cups
• Fine sieve

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Step-by-Step Instructions

Step 1

Place the mixing bowl and beaters in the refrigerator for 15–20 minutes.

Cold equipment helps the cream whip faster.

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Step 2

Beat the softened cream cheese until completely smooth.

Time:
2–3 minutes

There should be no lumps.

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Step 3

Add

• powdered sugar
• vanilla
• salt

Beat another 2 minutes.

The mixture should become creamy.

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Step 4

Slowly pour in the cold heavy cream while mixing on low speed.

Do not pour all at once.

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Step 5

Increase mixer to medium-high.

Whip for 3–5 minutes.

Watch carefully.

The frosting will become:

• thick
• fluffy
• glossy

Stop at stiff peaks.

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Step 6

Do not overmix.

If whipped too long, it may begin turning grainy or into butter.

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Correct Consistency

The frosting should

• hold peaks
• keep piping shape
• not slide off a spoon
• have smooth ribbons

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Storage

Refrigerator:
3–4 days

Freezer:
Up to 2 months

Thaw overnight in the refrigerator.

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Nutrition Information (Approximate)

Per serving (2 tablespoons, about 35 g)

• Calories: 110
• Fat: 10 g
• Saturated fat: 6 g
• Carbohydrates: 5 g
• Sugar: 5 g
• Protein: 1 g
• Sodium: 30 mg
• Cholesterol: 35 mg

Values vary depending on ingredients used.

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Allergens

Contains:

• Milk
• Dairy

Does not contain:

• Eggs
• Wheat
• Soy (unless using pudding mix with soy ingredients)

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Tips for Success

✓ Use heavy cream with at least 35% fat.

✓ Chill all equipment.

✓ Sift powdered sugar.

✓ Add cream gradually.

✓ Stop mixing once stiff peaks form.

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Flavor Variations

Chocolate

Add

• ¼ cup cocoa powder

Lemon

Add

• 2 teaspoons lemon zest
• 1 tablespoon lemon juice

Strawberry

Add

• ¼ cup freeze-dried strawberry powder

Coffee

Add

• 1 tablespoon instant espresso powder dissolved in 1 teaspoon hot water

Almond

Replace vanilla with

• ½ teaspoon almond extract

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Troubleshooting

Why won’t my cream whip?

Possible causes:

• Cream not cold enough
• Fat content below 35%
• Bowl too warm

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Why is it grainy?

It has been overwhipped.

Fix:
Add 2–3 tablespoons cold heavy cream and gently mix on low speed.

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Why is it runny?

Possible causes:

• Warm ingredients
• Not whipped long enough
• Low-fat cream

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Can I color it?

Yes.

Use gel food coloring instead of liquid for the best consistency.

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Can I pipe flowers?

Yes.

This frosting is sturdy enough for:

• Rosettes
• Borders
• Shells
• Swirls
• Simple flowers

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Can it stay at room temperature?

About 1–2 hours in a cool room. After that, refrigerate.

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Can I make it ahead?

Yes.

Store in the refrigerator for up to 3 days. Rewhip briefly if needed before using.

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Can I use granulated sugar?

Powdered sugar is recommended because it dissolves easily and creates a smoother texture.