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Cupcake Frosting Recipe
Our go-to cupcake frosting recipe. This vanilla cupcake frosting always gets rave reviews and doubles as a perfect cake frosting!
Ingredients
- 8 oz cream cheese, at room temperature
- 2 cups powdered sugar, (confectioners sugar)
- 1 1/2 cups heavy whipping cream, (keep chilled until ready to use)
- 1 tsp vanilla extract
- pinch of fine sea salt
Instructions
- In a large mixing bowl with an electric hand mixer, whip the cold heavy cream on high speed (1-2 minutes) until thick, fluffy and spreadable.
- In a second mixing bowl (using the same electric mixer - no need to wash it), beat cream cheese, powdered sugar and a pinch of salt. Start on low speed to incorporate then beat on high speed for 2 minutes until creamy and whipped. Beat in 1 tsp vanilla extract.
- Use a spatula to gently fold the whipped cream into the cream cheese mix until well blended. Pipe onto cooled cupcakes or cover and refrigerate until ready to use.
Notes
Make-Ahead and Storage
You can make this frosting up to 2 days ahead. Cover it tightly and refrigerate until ready to use. If it softens while piping, refrigerate it for 15 to 20 minutes, then continue. Store frosted cupcakes and cakes covered in the refrigerator for 3 to 4 days.
You can make this frosting up to 2 days ahead. Cover it tightly and refrigerate until ready to use. If it softens while piping, refrigerate it for 15 to 20 minutes, then continue. Store frosted cupcakes and cakes covered in the refrigerator for 3 to 4 days.
Nutrition Facts
Cupcake Frosting Recipe
Amount per Serving
Calories
123
% Daily Value*
Fat
9
g
14
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Cholesterol
26
mg
9
%
Sodium
34
mg
1
%
Potassium
27
mg
1
%
Carbohydrates
11
g
4
%
Sugar
11
g
12
%
Protein
1
g
2
%
Vitamin A
346
IU
7
%
Vitamin C
0.1
mg
0
%
Calcium
19
mg
2
%
Iron
0.03
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.