Don’t you think sometimes food can look so pretty you just want to stare and admire rather than eat it?
… Yeah, me neither. I took a big bite right after this shot!
This is my go to frosting for all things cake. It’s super simple, just 4 ingredients. It’s light and creamy, not as heavy as your typical buttercream recipe. And it’s deliciously sweet, without excessive amounts of butter and sugar. Many other buttercream recipes use lots of butter and sugar so the frosting is more stable, but I’m here to tell you that you don’t need it. Whipping cream by itself holds up beautifully, just add some cream cheese and a little bit of sugar and you’ve got yourself a tasty, cake worthy topping.
- 16 oz. heavy whipping cream
- 8 oz. package cream cheese (cold)
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
- Before you begin*, place metal bowl and balloon whisk into freezer for 10 minutes.
- Pour heavy whipping cream into metal bowl of stand mixer and turn on medium. Beat whipping cream until stiff peaks form, empty into another bowl and set aside.
- In the same metal bowl of stand mixer without washing combine cream cheese, sugar, and vanilla beat until smooth then using a spatula fold* in whipped cream.
- Use immediately to frost or pipe. Put leftovers into fridge in an airtight container.
*Do not over fold or your whipped cream will deflate and become runny.
This recipe needs to be handled quickly, as the heat from your hands will prevent it from piping stiff.