Whipped Cheesecake Frosting. A much lighter, creamy textured cream cheese frosting version with far less sugar than conventional recipes.
Whipped Cheesecake Frosting.
Quick Carrot Cake. Click HERE for the recipe.
Adding the frosting to the first layer of the carrot cake.
Adding the second layer to the cake.
Whipped Cheesecake Frosting
Whipped Cheesecake Frosting
Whipped Cheesecake Frosting
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Whipped Cheesecake Frosting
Ingredients
- 1 cup whipping cream
- 1 cup icing sugar
- 2 blocks cream cheese (1 pound total)
- 2 tsp vanilla extract
Instructions
- Let the cream cheese warm up out of the fridge for an hour before using it. This helps keep the frosting smooth with no lumps.
- Take 3 tbsp icing sugar from the 1 cup you've measured.
- Add it to the bowl of an electric mixer, with the whisk attachment in place.
- Add the whipping cream and whisk at high speed until the cream makes soft peaks. Not too stiff.
- Remove the whipped cream to a separate small bowl and set aside.
- Return the bowl to the mixer, this time with the paddle attachment. (No need to wash the whisk yet, you will need it again)
- Add the cream cheese, vanilla extract and remaining icing sugar and beat until the mixture is soft and smooth. A sort of spreadable texture.
- Remove the paddle attachment and scrape down the paddle and sides if the bowl well.
- Add the whisk attachment again and add about 1/3 of the whipped cream.
- Whisk at high speed until smooth.
- Add the next 1/3 of the cream and again whisk until smooth.
- Finally, add the last of the whipped cream and whip at high speed for 2 or three minutes until smooth and light.
- Frost your cake as desired.
Notes
Let the cream cheese warm up out of the fridge for an hour before using it. This helps keep the frosting smooth with no lumps.
Take 3 tbsp icing sugar from the 1 cup you've measured.
Add it to the bowl of an electric mixer, with the whisk attachment in place.
Add the whipping cream and whisk at high speed until the cream makes soft peaks. Not too stiff.
Remove the whipped cream to a separate small bowl and set aside.
Return the bowl to the mixer, this time with the paddle attachment. (No need to wash the whisk yet, you will need it again)
Add the cream cheese and beat until the mixture is soft and smooth. A sort of spreadable texture.
Remove the paddle attachment and scrape down the paddle and sides if the bowl well.
Add the whisk attachment again and add about 1/3 of the whipped cream.
Whisk at high speed until smooth.
Add the next 1/3 of the cream and again whisk until smooth.
Finally, add the last of the whipped cream and whip at high speed for 2 or three minutes until smooth and light.
Frost your cake as desired.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 127Total Fat 7gSaturated Fat 4gUnsaturated Fat 2gCholesterol 21mgSodium 16mgCarbohydrates 16gSugar 16gProtein 1g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Patricia
Sunday 8th of February 2026
Love the icing but I just whip it all together without the stages and it turns out great.
ann Tulloh
Wednesday 21st of January 2026
when do you add the vanilla?
Barry C. Parsons
Wednesday 21st of January 2026
With the cream cheese. I've updated the recipe. Thanks.