Easy Whipped Cream Cheese Frosting (Not Too Sweet!)
Inspired by the Whole Foods' chantilly cakes, this is the most amazing whipped cream frosting. It's light, fluffy, and not too sweet. It uses cream cheese and mascarpone for some tang, but feel free to use only one of the cheeses for flavor variations. You'll never go back to buttercream!
Equipment
- electric beater or stand mixer
- digital scale optional but recommended
Ingredients
- 2 oz cream cheese about 1/4 cup
- 2 oz mascarpone (or more cream cheese) about 3 tbsp
- 2 oz powdered sugar about 1/2 cup
- 1/4 tsp almond extract
- 4 oz heavy cream about 1/2 cup
Instructions
- With an electric beater or stand mixer fitted with a paddle attachment, beat cream cheese, mascarpone, powdered sugar, and almond extract until you get a smooth, frosting-like texture.
- If using a stand mixer, switch to a whisk attachment.
- Add in heavy cream and beat until stiff peaks form. Leftover frosting keeps well in an airtight container in the fridge.
Notes
- I highly recommend using a scale to measure ingredients by weight, which makes it extremely easy to scale this recipe up or down.
- To quickly get to a fluffy texture, it can help to start with room temperature cream cheese as opposed to cold cream cheese straight from the fridge. However, since we're using an electric mixer or stand mixer, you'll be able to get to the same end result either way.
- The amounts in this recipe is just enough to frost about 16 jumbo cookies.
- Feel free to substitute all cream cheese or all mascarpone for slightly different flavors, or use different extracts.