Whipped Cream Cheese Frosting

This luscious concoction is airier than traditional cream cheese frosting, with a rich, tangy flavor. Make sure to soften the cream cheese at room temperature for three or four hours ahead of time, or you’ll end up with lumps in the frosting.


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12 ounces cream cheese, room temperature
1 cup sugar
1/4 cup freshly squeezed lemon juice
2 teaspoons vanilla
2 cups cold heavy cream
~ food color, if desired

1. Fit your electric mixer with the paddle attachment and whip the cream cheese, sugar, lemon juice, and vanilla at medium speed until smooth—Approximately two minutes.

2. Remove the paddle and insert the whisk attachment. Pour in the cold cream, and beat at medium speed until the mixture just forms stiff peaks.

3. Frost your cake immediately and refrigerate it until serving.



Preparation Time: 
10 minutes