Fluffy Cream Cheese Frosting

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

Sconce&Scone

This frosting is light, fluffy and butter free! It's light enough so you don't feel like wiping it off your cupcake or baked goods before eating! It's not only perfect for those lucious cupcake swirls, but it's a great dessert dip for fruits and cookies.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Chill Time 20 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine American

Servings 2 cups frosting

Equipment

• Stnad Mixer or Hand Mixer

Ingredients

  

• 8 oz cream cheese
• 1.5-2 cups icing sugar
• 3/4 cup heavy whipping cream chilled
• pinch salt
• 1 tsp lemon zest

Instructions

 

• 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.

Notes

Tips.  Use chilled cream so it whips up nicely and adds air to the frosting. 

Put the frosting in a piping bag and refrigerate for at least 20 minutes before piping if you want a more defined frosting swirl. 

This frosting won’t be stiff enough to pipe small details. 

Make sure the cream cheese is smooth before adding the rest of your ingredients to get a smooth frosting. 

If you do see some lumps in your frosting just try smoothing them out with a spatula, or whipping the frosting on low for a couple minutes. Don’t over mix the frosting(as in don’t leave the mixer on high and forget about tit), it will become liquid. 

Flavor variations. I love adding lemon zest, but you can add so many other flavors.

Orange zest, vanilla or almond extract, or even concentrated fruit purees add great flavor. Be careful when adding fruit though, adding too much will make the frosting runny.  

Keyword Cream Cheese, Frosting, Low Fat

Did you enjoy this recipe?

I love hearing your feedback. If you try this recipe I’d love to hear how it turns out in the comments below!

Add to favorites