Light Cream Cheese Frosting
I’ve been making my share of red velvet cakes over the past few months and wanted a cream cheese frosting that was a tad bit lighter than my previous cream cheese frosting recipe.
This light cream cheese frosting is exactly like the name says, light. It’s not as fluffy and delicate as a whipped cream cheese frosting but it’s also not as heavy as a regular cream cheese frosting. Its a happy little mixture of both!
I love this frosting on cakes because it has such a balanced amount of sweetness and the texture is creamy and soft, yet firm enough to handle the weight of layered cakes.
I use this light cream cheese frosting to frost my red velvet cakes and carrot cakesย this year and folks really liked it.
Looking for a cream cheese frosting that’s a lil more heavier? Check out my fluffy cream cheese frosting!
Get the Recipe:
Light Cream Cheese Frosting
Ingredients
- 2 8 oz cream cheese, softened
- 1 stick real butter softened
- 1/4 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 3 cups powdered sugar
Instructions
- Beat cream cheese, butter and heavy whipping cream until fluffy and combined.
- Add vanilla.
- Mix in powdered sugar a little at a time.
- Mix on high speed until creamy and light.
- Add more cream or powdered sugar to adjust the thickness if needed.
Notes
Kick it up! Add extracts such and orange, peppermint or coconut to enhance the flavors to go with certain cakes. I love adding in a dash of coconut or mint extract for chocolate cakes.
You may need more or less powdered sugar or heavy whipping cream.
When you said light I thought you meant less calories
After 7 years of making this recipe w the Best Southern Red Velvet Cake, I have learned that this frosting can’t really be over-whipped. Take your time to get a LOT of air in until the frosting is very thick and fluffy, approaching a whipped cream texture. I even re-whip the last third of the frosting if the bottom of the bowl didn’t hold enough air by the time I am ready to use it.
You will get much more volume, keep the frosting from running down the cake and it will stiffen enough to hold up nicely between cake layers with a picture perfect finish.
If you’re having a hard time working with this frosting – you may just need to whip it more! I would also highly recommend Philadelphia cream cheese for the fluffy texture and softening your cream cheese blocks for 2 hours so it’s easy to work with.
Hi, quick question about the butter, is it salted or unsalted butter? ย Thank you for recipe!ย
Unsalted