Also known as the best frosting ever.

If you’re a fan of cream cheese frosting, try this recipe.  It’s lighter than normal cream cheese frosting (in texture….probably not in calories).  And it holds its shape, even at room temp.

Ingredients

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whipping cream
1 3/4c + 2 Tbs powdered sugar
1 8oz package of cream cheese
1 tsp vanilla

1.  Combine whipping cream and 2 Tbs powdered sugar in a stand mixer with the whisk attachment.  Scrape down the sides at least twice.  Beat until it’s STIFF.  When you pull the whisk out of the whipping cream, there shouldn’t be any peaks.  It should just separate.  Found a good pic over at dirtylaundrykitchen.com

2. Remove the whipped cream from the mixing bowl and set aside in another – similarly sized – bowl.

3. Combine the cream cheese, vanilla, and 1 3/4c powdered sugar in the stand mixer (I don’t actually wash out my bowl, just scrape it and move on – this only works if you do the whipped cream FIRST).  I used the paddle attachment and beat until well combined.  When it looks well combined, turn up the mixer to 8ish and beat for another 30 seconds.

4.  Fold the cream cheese in with the whipping cream.  FOLD don’t STIR.  You’ll get rid of all the fluffy-ness if you stir it.  Once it’s well combined, you can pipe with it immediately, or leave it in the fridge until you’re ready.

For cupcakes, I use the 1M tip from Wilton.  At the very least, you’ll need the tip, a coupler and a pastry bag.

1M Wilton Tip
Coupler
Disposable Frosting Bags

Let me know if you’re interested in learning how to frost a cupcake. I could definitely do a post on that!

What I love about this frosting, is that it seriously dresses up a cupcake.  I made box cupcakes and added my frosting.  It’s a lot easier than making both from scratch, but still has a homemade feel!

Nick’s working on polishing off the leftovers.  So far I’ve been good and only eaten one – after dinner on Saturday.  We’ll see how long that lasts!