Not-So-Candy Whipped Frosting – Sally’s Baking Dependancy

February 24, 2022

If you find yourself looking for an alternative to American-style buttercream– which we all know can be cloyingly sweet– you may enjoy this whipped frosting instead. Made from only 4 simple ingredients, this lightly sweetened frosting is fabulously creamy and fluffy, but still holds its shape when piped with a piping tip. Enjoy it with vanilla cupcakes, white cake, chocolate cake, or anyplace you’re in search of a lighter frosting possibility.

Get pleasure from Creamy, Calmly Candy Frosting

At this time’s recipe can actually be generally known as “all of the issues” together with whipped frosting, creamy frivolously sweetened frosting, whipped cream frosting that pipes properly, gained’t-give-you-a-toothache-frosting, and many others. I settled on Not-So-Candy Whipped Frosting so that you perceive the promoting level as quickly as you learn the title… this can be a whipped frosting that isn’t too candy.

When you’ve made this cookies and cream cake earlier than, you’ve made a model of at the moment’s frosting!

Whipped Frosting Particulars

  • Texture: This frosting is mainly a really sturdy whipped cream. Consider a thicker, fluffier model of soppy whipped cream. Despite the fact that it’s thick, it’s nonetheless fairly gentle and ethereal. There’s one thing generally known as stabilized whipped cream and I suppose at the moment’s recipe might fall into that class, but it surely does include cream cheese so there’s somewhat additional taste.
  • Taste: Just like the consistency, the whipped frosting taste is gentle. It’s somewhat candy, somewhat tangy, and flavored with vanilla extract. I particularly find it irresistible with comfortable muffins which have robust taste equivalent to lemon blueberry cake and pumpkin cake. You possibly can’t actually style the cream cheese, however should you actually dislike cream cheese, you might be able to detect it. (Just a few style testers had no concept there was cream cheese within the frosting.)
  • Ease: When you love the consistency and construction of Swiss meringue buttercream, however are in search of one thing easier, this whipped frosting is a primary selection. It’s in all probability the simplest frosting you’ll ever make as a result of even should you mess up, there’s possible an answer to repair it. All you’re doing is mixing the substances collectively in a specific order at numerous speeds.

Pictured: vanilla cupcakes with at the moment’s whipped frosting.

piping whipped frosting on cupcakes with piping bag and tip
whipped frosting piped on cupcake

Despite the fact that this recipe is straightforward, I wish to set you up for fulfillment by supplying you with all the data it’s essential to get began. Evaluation these headnotes earlier than you attempt the recipe for the primary time as a result of they’ll allow you to perceive the perfect substances to make use of and the best consistency you want.

This Whipped Frosting Has 4 Components

And with solely 4 substances, it’s crucial you utilize the proper ones!

  1. Room Temperature Cream Cheese: Cream cheese is the magical ingredient as a result of it acts because the sturdy, structured base. I hesitated publishing this recipe as a result of I do know there’s been an enormous cream cheese scarcity. Nevertheless, lately I’ve been capable of finding it an increasing number of so hopefully you may get your palms on some too! Ensure you use block-style cream cheese, not cream cheese unfold. It have to be softened to room temperature so you possibly can efficiently rid any lumps. You want 6 ounces, which is rather less than one 8-ounce block.
  2. Confectioners’ Sugar: Confectioners’ sugar sweetens the frosting and in comparison with many frosting recipes like vanilla buttercream, you want a fraction of the quantity to provide the identical quantity of frosting. Wow!
  3. Vanilla Extract: Vanilla extract provides taste. If you wish to get began or have already got some going, homemade vanilla extract is improbable on this whipped frosting.
  4. Chilly Heavy Cream: Emphasis on the COLD temperature. Chances are you’ll bear in mind this from making common whipped cream, however the colder the heavy cream, the simpler and extra efficiently it would whip. Ensure you use cream labeled heavy cream, heavy whipping cream, or double cream. All include 36% or greater milk fats. Whipping cream (with out “heavy” within the title) is somewhat lighter with 30% milk fats. Don’t use that as a result of your frosting won’t ever agency up.

By the best way, this recipe is very simple to scale up or down. Use 2 ounces of cream cheese per 1/4 cup (30g) confectioners’ sugar and 1/2 cup (120ml) heavy cream. Add kind of vanilla extract. If you’re whipping within the heavy cream, scale back or lengthen that size of time based mostly on the amount. Whip shorter should you scaled down the recipe and whip longer should you scaled up the recipe.

heavy cream, cream cheese, confectioners' sugar, and vanilla extract in bowls

I didn’t wish to name this recipe whipped cream frosting as a result of you’ve somewhat taste from cream cheese. Once more, regardless that the flavour could be very faint, should you’re delicate to the style of cream cheese or just don’t look after it, I’d skip this recipe.

FAQ: Can I Make This With out Cream Cheese?

No. As an alternative, attempt a unique recipe.

When you’re in search of a lighter topping, I like to recommend common whipped cream. For a sturdy, but frivolously sweetened frosting, attempt Swiss meringue buttercream. When you want a whipped buttercream, use the frosting discovered with this vanilla sheet cake. Or seek for whipped frosting made with out cream cheese– some recipes use cornstarch or immediate pudding combine as a substitute.

Let’s Make Whipped Frosting!

By way of preparation, the recipe jogs my memory of no-bake cheesecake. We’re utilizing largely the identical substances discovered within the filling, besides that recipe instructs you to whip the cream cheese and heavy cream individually. Right here, we’re doing all of it in 1 bowl in numerous levels. First, beat the cream cheese to start breaking it down. Then add the confectioners’ sugar and vanilla extract and beat collectively. You actually wish to rid all of the lumps:

cream cheese confectioners' sugar and vanilla extract

Now right here comes the *magic!* Change the mixer to low velocity and in a gradual and regular stream, whip within the heavy cream. After you add all the heavy cream, flip the mixer as much as excessive velocity and watch your new favourite frosting fill with air and stand up within the bowl.

You’re in search of a thick, ethereal consistency with stiff peaks. When you had been to shimmy and shake this bowl, the frosting would hardly transfer:

whipped frosting in mixing bowl
whipped frosting shown on whisk attachment

Now let me present you what not to do.

Too Skinny Vs Too Thick

Too skinny: If you don’t whip the combination lengthy sufficient, you’ll have comfortable, soupy, skinny frosting. When you had been to shake a bowl of under-whipped frosting, it would jiggle throughout like a jello mould. That is a simple repair– simply preserve whipping till you’ve the consistency above.

Too thick: When you over-whip the frosting, it would seem chunky and curdled. Whereas my repair isn’t excellent, it would actually assist– by hand, stir in additional liquid heavy cream 1 Tablespoon at a time till the frosting smooths out once more.

collage photo showing the consistency of under-whipped and over-whipped whipped frosting

Whipped Frosting: 3 Success Suggestions (Do Not Miss These!)

  • No lumps in cream cheese. Whilst you can over-whip the frosting after you add the heavy cream, you can not over-mix the first 3 substances within the recipe. Beat the cream cheese, confectioners’ sugar, and vanilla extract collectively for so long as it’s essential to rid all the cream cheese lumps. Cease and scrape down the blending bowl as wanted.
  • Don’t depart. Don’t stroll away and let the mixer run after you add the heavy cream. Generally the frosting units up in 1 minute and typically it takes 3 minutes. Maintain your eyes on the combination to keep away from over-whipped frosting.
  • Pop the air if wanted. After you make the whipped frosting, you’ll discover that the consistency can change the longer it sits within the bowl. The frosting develops extra air bubbles and if you’d like the silky, but thick consistency again, stir the frosting by hand a couple of occasions to deflate the air. I don’t discover this as a lot when the frosting sits on a completed cake and that’s possible since you dealt with it lots within the frosting course of– the bubbles develop most when the frosting is simply sitting within the bowl earlier than you utilize it. Likewise, should you discover the frosting actually ethereal and searching over-whipped as you pipe it, both “therapeutic massage” the frosting whereas it’s within the piping bag (sounds bizarre, however this can assist deflate air bubbles) or pipe again into the blending bowl and gently stir it.

The success of this recipe will depend on the substances used and size of time mixing. Comply with the recipe beneath fastidiously. It’s so good to have a simple sturdy frosting that isn’t too candy!

cake with whipped frosting and rainbow sprinkles


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Produced from solely 4 substances, this frivolously sweetened whipped frosting is creamy and fluffy, but holds its form when piped with a piping tip. For finest outcomes, evaluation the success suggestions above and recipe notes beneath earlier than you start.

  • 6 ounces (170g) block full-fat cream cheese, softened to room temperature
  • 3/4 cup (90gconfectioners’ sugar
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 and 1/2 cups (360ml) chilly heavy cream or heavy whipping cream

  1. In a big bowl utilizing a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium-high velocity till creamy, about 1 minute. Scrape down the edges and up the underside of the bowl and beat once more as wanted till creamy. Add the confectioners’ sugar and vanilla extract, after which beat on medium velocity till mixed and utterly clean (completely no lumps), no less than 2 full minutes. Scrape down the edges and up the underside of the bowl and beat once more as wanted to clean out.
  2. Change to a whisk attachment (should you haven’t already been utilizing it). Flip the mixer to low velocity and with the mixer operating, fastidiously pour within the cream in a gradual and regular stream. After all the cream has been added, flip the mixer as much as excessive velocity and whip till thick and stiff peaks kind, about 1-2 minutes. This time can fluctuate relying on precise temperature of substances, temperature in kitchen, and even the humidity. Don’t stroll away throughout this time and don’t worry in case your frosting takes longer to whip. You’re in search of a thick, ethereal consistency with stiff peaks. When you had been to shimmy and shake your bowl, the frosting would hardly transfer. In case your frosting seems chunky or curdled, it’s over-whipped. To repair, stir 1 Tablespoon of heavy cream into the frosting by hand to clean out once more. Use extra heavy cream if wanted to clean out.
  3. Use it: After you make the whipped frosting, it’s able to frost your cupcakes, cake, or different confections. After frosting a cake or cupcakes with this frosting, I strongly suggest refrigerating them uncovered for no less than half-hour to assist “set” the frosting (particularly when utilizing on a layer cake). Then you possibly can serve or set out for a couple of hours earlier than serving. And please observe that you simply’ll discover the frosting turns into thicker and airier the longer it sits in your mixing bowl. This isn’t an issue and may simply be mounted by gently stirring it to pop any air bubbles. Likewise, should you discover the frosting actually ethereal and searching over-whipped as you pipe it with piping suggestions, both “therapeutic massage” the frosting whereas it’s within the piping bag (sounds bizarre, however this can assist deflate air bubbles) or pipe again into the blending bowl and gently stir it. You possibly can even stir in a splash of heavy cream to skinny/clean out if wanted.
  4. Serve or Make Forward: After the half-hour of refrigerating to “set” the frosting as instructed in step 3, frosted confections are nice to serve or sit out at room temperature for a couple of hours. When you plan to serve later than that, equivalent to the subsequent day, I like to recommend storing within the fridge. Calmly cowl as finest you possibly can. Confections topped with this frosting could be made forward and refrigerated for as much as 2 days.


  1. Freezing Directions: This whipped frosting freezes and thaws surprisingly properly. For finest outcomes, I like to recommend freezing the frosting after you’ve already frosted your cake or cupcakes– versus freezing the frosting in your mixing bowl or different container. Frost your baked good(s), refrigerate for no less than 1 hour to essentially set the frosting, after which cowl and freeze for as much as 3 months. (Notice that protecting this frosting can get messy and I haven’t discovered a workaround for that.) Thaw your frosted baked good(s) at room temperature.
  2. Can this frosting sit out at room temperature or in a heat atmosphere? Just a few hours at room temperature is okay. When you’re serving your frosted confections outdoors on a scorching day (I’ve performed this a couple of occasions), refrigerate your frosted cake/cupcakes for as much as 1 day. Take away from the fridge 30-60 minutes earlier than serving them. This fashion they begin out somewhat colder and may last more within the warmth.
  3. Can I miss or exchange the cream cheese? No. See notes above. As an alternative, I’d attempt a unique recipe like common whipped cream, Swiss meringue buttercream, or this whipped buttercream.
  4. Can I tint this frosting a shade? Sure. This frosting holds onto meals coloring properly and I strongly suggest utilizing gel meals coloring or pure meals coloring powder. When you plan to tint the frosting, it’s finest so as to add the meals coloring while you add the heavy cream. If it’s essential to add extra meals coloring after the frosting is completed, gently stir it in by hand. If the frosting turns into too thick, stir in a splash of heavy cream to skinny out once more.
  5. Can I taste this frosting? Sure. Be at liberty to exchange as much as 1 teaspoon of vanilla extract with one other extract of selection equivalent to lemon or coconut extract. If it’s a potent extract equivalent to peppermint extract, I’d solely use 1/2 teaspoon. You too can flip this right into a whipped strawberry frosting by changing 1/4 cup (30g) confectioners’ sugar with 1/4 cup freeze-dried strawberry crumbs/mud. See strawberry frosting for a way to try this.
  6. Amount: This recipe yields about 4-5 cups of frosting. This is sufficient to closely frost 12-16 cupcakes (as pictured), a 9×13 inch quarter sheet cake, or a 2 layer cake. For a 3 layer cake, I like to recommend barely scaling up the recipe through the use of one 8-ounce (225g) block cream cheese, 1 cup (120g) confectioners’ sugar, 2 teaspoons vanilla extract, and a couple of cups (480ml) heavy cream. After including the heavy cream, you could must whip the combination for barely longer.
  7. Piping Tip: I used (affiliate hyperlink) Wilton 1M piping tip within the images above. That is one in all my favourite piping suggestions and you may watch use it on this Piping Tips Tutorial video.

Key phrases: whipped frosting

Pictured beneath: my comfortable and springy white cake with at the moment’s whipped frosting. Perfection!

slice of white two layer cake with whipped frosting on pink plate

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