This Fluffy Cream Cheese Frosting has all the flavor
Can I be honest? I’m not a fan of heavy buttercream anymore. I can eat a thin layer on cakes, but those huge swirls on cupcakes feel so heavy. This fluffy cream cheese frosting is made using no butter. It’s just a handful of ingredients and it takes a few minutes to whisk together. You won’t see anyone wiping the frosting off or pushing it aside. It’s light and delicious! I love adding some fresh lemon zest to brighten it up. This frosting goes great on vanilla cupcakes, carrot cupcakes and even chocolate cupcakes.
This frosting is smooth and fluffy
The trick to getting a smooth frosting is making sure the dense ingredients are whipped smooth. Whisk the cream cheese until no lumps are left. Scrape down the sides and whisk multiple items to get it smooth. Then add the sugar and remaining ingredients. I always chill this in the fridge before piping. It just helps with the consistency. It’s also a trick I picked up baking in the dead of summer in Lahore, when temperatures would hit 100+ degrees in my non air conditioned kitchen! This frosting is great for making swirls on top of cupcakes or spreading over a loaf or bundt cake, but it’s not stiff enough to hold cake layers up or prep fine details.
This fluffy cream cheese frosting is versatile
My favorite addition in this is lemon zest. You don’t even need to add vanilla to this because the lemon zest gives such nice flavor. But other flavorings you can add are vanilla extract, almond extract and fruit press. In fact, I use mango puree in the frosting for my Mango Lassi Cupcakes, which is basically a cream cheese frosting with mango flavor. As great as this is on baked goods, it’s equally delicious as a dessert dip! Chop up some strawberries, pound cake and other fruits and make a dessert board with this dip as the center piece and everyone will leave the table happy.
Fluffy Cream Cheese Frosting
- Stnad Mixer or Hand Mixer
- 8 oz cream cheese
- 1.5-2 cups icing sugar
- 3/4 cup heavy whipping cream chilled
- pinch salt
- 1 tsp lemon zest
- Using the whisk attachment of your stand mixer, whisk the cream cheese. Then scrape down the sides and whisk again, repeating this step 2-3 times until the cream cheese is lumpfree.
- Add the icing sugar (start with 1.5 cups). With the mixer on low, gradually add in the whipping cream. Then turn off the mixer, scrape down the sides, add the lemon zest and pinch of salt, and whisk on medium till soft peaks form. Taste to see if you want to add the remaing 1/2 cup icing sugar. Chill in the fridge for 20 minutes before piping or spreading onto your baked goods.
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