How to make whipped cream cheese frosting

Top carrot cake with a light cream cheese frosting.

If you like cream cheese frosting but wish it could be a little lighter, then this is divine recipe is for you. Whipped cream cheese frosting goes perfectly with fresh fruit or on strawberry shortcake, carrot cake and pumpkin muffins or rolls. Leftover frosting can be refrigerated up to three days.

Things You'll Need

• 1 cup heavy whipping cream
• Mixer
• 8 ounces cream cheese
• 1 cup white sugar or 1 3/4 cups powdered sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. Chill a small bowl and the whisks to your mixer in the refrigerator for 10 minutes.

2. Pour the whipping cream into the chilled bowl and use the mixer to beat until stiff peaks form. Set the bowl aside.

3. Combine the slightly softened cream cheese, sugar, salt and vanilla in a large bowl. Use the mixer to beat until smooth.

4. Fold the whipped cream into the cream cheese mixture until the consistency is even.

Tips & Warnings

• Refrigerate any leftover frosting for up to 3 days.

• Whipping the heavy cream in a small bowl is crucial to forming stiff peaks!