If you’ve ever wanted a frosting that’s light, fluffy, and not too sweet, this Not-So-Sweet Whipped Frosting is the one for you. It’s a perfect balance of creamy cream cheese and whipped heavy cream, giving your cakes and cupcakes a delicate sweetness without overpowering the flavor of your baked goods. Whether you’re topping a chocolate cake or using it for cupcakes, this frosting is sure to be a crowd-pleaser!
Ingredients
1 cup heavy whipping cream (cold)
4 oz cream cheese (softened)
¼ cup powdered sugar (adjust to taste)
1 tsp vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Cream Cheese Base:
In a medium bowl, I beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy.
Whip the Cream:
In a separate large bowl, I use a hand mixer or stand mixer with a whisk attachment to whip the cold heavy cream until soft peaks form.
Combine:
I gently fold the whipped cream into the cream cheese mixture in batches. I make sure to fold carefully to avoid deflating the whipped cream, continuing until everything is fully combined and fluffy.
Chill and Use:
To get the best texture, I refrigerate the frosting for about 15-20 minutes before spreading or piping it onto my cakes or cupcakes.
Servings and Timing
This recipe typically makes enough frosting to generously cover one 9-inch cake or 12 cupcakes. The preparation time is about 15 minutes, with a chilling time of 15-20 minutes to firm it up.
Variations
Flavor Variations: You can experiment with different extracts like almond, lemon, or hazelnut for a unique twist.
Less Sweet: If you prefer a frosting that’s even less sweet, I reduce the powdered sugar to just 2 tablespoons for a more subtle flavor.
Extra Creamy: For an extra creamy texture, I sometimes add an extra tablespoon of softened cream cheese to the mixture.
Storage/Reheating
I recommend storing any leftover frosting in an airtight container in the refrigerator. It should last for about 2-3 days. If the frosting firms up too much in the fridge, simply bring it back to room temperature and give it a quick whip to restore its light, fluffy texture.
FAQs
Can I use a different type of sweetener instead of powdered sugar?
Yes! You can use an alternative sweetener like honey or maple syrup, but keep in mind that it may alter the texture slightly. I suggest adjusting the amount to taste.
How do I prevent the whipped cream from deflating when mixing?
To avoid deflation, I recommend folding the whipped cream into the cream cheese mixture gently and in batches. Use a spatula to fold carefully instead of stirring, which helps keep the air in the whipped cream.
Can I use a dairy-free option for this frosting?
Yes, you can substitute the heavy whipping cream with a dairy-free whipping cream, and the cream cheese with a dairy-free cream cheese alternative to make this frosting dairy-free.
Is this frosting stable for piping decorations?
Yes! This frosting is stable enough for piping, though it works best if chilled for 15-20 minutes before use. If you need extra stability, you can add a little more powdered sugar to firm it up.
Can I make this frosting ahead of time?
Absolutely! You can prepare the frosting in advance and store it in the refrigerator for up to 2-3 days. Just make sure to rewhip it slightly before use.
Conclusion
I love this Not-So-Sweet Whipped Frosting because it strikes the perfect balance between creaminess and sweetness. It’s incredibly versatile, ideal for any cake or cupcake, and has a texture that’s light yet satisfying. Whether you’re hosting a celebration or just indulging in a sweet treat, this frosting is sure to be a hit!
Recipe:
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Not-So-Sweet Whipped Frosting
This Not-So-Sweet Whipped Frosting is the perfect balance of creamy cream cheese and light whipped cream, offering a subtle sweetness without overwhelming your baked goods. Ideal for cakes, cupcakes, and layered desserts, this frosting provides a fluffy texture and is versatile enough for any occasion. Whether you’re making a chocolate cake or topping cupcakes, this frosting will be a crowd-pleaser.
- Total Time: 30-35 minutes (includes chilling time)
- Yield: Enough to generously cover one 9-inch cake or 12 cupcakes
Ingredients
1 cup heavy whipping cream (cold)
4 oz cream cheese (softened)
¼ cup powdered sugar (adjust to taste)
1 tsp vanilla extract
Instructions
-
Prepare the Cream Cheese Base: In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
-
Whip the Cream: In a separate large bowl, use a hand mixer or stand mixer with a whisk attachment to whip the cold heavy cream until soft peaks form.
-
Combine: Gently fold the whipped cream into the cream cheese mixture in batches. Make sure to fold carefully to avoid deflating the whipped cream, continuing until fully combined and fluffy.
-
Chill and Use: Refrigerate the frosting for about 15-20 minutes to firm it up before spreading or piping it onto cakes or cupcakes.
Notes
For less sweetness, reduce the powdered sugar to 2 tablespoons.
For an extra creamy texture, add an extra tablespoon of softened cream cheese.
You can experiment with different extracts like almond, lemon, or hazelnut for flavor variations.
- Prep Time: 15 minutes
- Category: Dessert
- Method: Whipping, Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: Enough to generously cover one 9-inch cake or 12 cupcakes
