Fast And Easy Cream Cheese Frosting Recipe

1. 1

   With kitchen temperatures above 74u00b0F (23u00b0C), start by refrigerating the mixing bowl and sugar until they have cooled to 70u00b0F (21u00b0C). At elevated temperatures, these ingredients and equipment can act as a heat source to the cream, preventing full aeration.

2. 2

   In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, combine sugar, cream, vanilla, and salt. Mix at medium-low speed until sugar is dissolved, about 2 minutes. Increase speed to high and continue beating until cream is about as thick as Greek yogurt, about 2 minutes longer. Begin adding cream cheese 2 tablespoons at a time; this should take about 30 seconds all together. Once it is incorporated, shut off the mixer. The frosting will look a bit curdled, like cottage cheese; this is the result of incomplete mixing rather than over-whipping, so don't be alarmed.

3. 3

   Thoroughly scrape bowl and whisk, then continue whipping on high until frosting is smooth and light, with only a few small flecks of cream cheese (they will disappear into the frosting over time). This may take 2 to 3 minutes with a stand mixer, or more if using a hand mixer. After whipping, the frosting should be about 60u00b0F (16u00b0C). Use immediately or refrigerate until needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.