Guidelines For Vanilla Cupcake Frosting

Guidelines For Vanilla Cupcake Frosting, Guidelines For Vanilla Cupcake Frosting, INFINITY LOADED
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Ingredients needed for Vanilla cupcake Frosting:

Combining cream cheese and whipped cream creates a soft and airy frosting that keeps its shape when piped. Make it once and you will make it over and over.

  • Cream Cheese :– should be softened at room temp, but not overly soft. If cream cheese is too soft, the frosting will end up runnier and won’t have that brilliant white color
  • Powdered Sugar : – also known as confectioners sugar, adds sweetness and helps build texture
  • Heavy Whipping Cream :– make sure it’s labeled HEAVY which has a 35-38% fat content
  • Real Vanilla Extract :– the flavor of real vanilla can’t be beat

How to Make the Cupcake Frosting With the above mentioned ingredients:

 For best results with whipped cream, freeze your mixing bowl and whisk attachment 10-15 minutes before using. Also, keep the heavy whipping cream refrigerated until ready to use.

  1. Whip the cream on high speed with an electric hand mixer (1-2 minutes) until thick, fluffy and spreadable.
  2. In a second mixing bowl, using a hand mixer, beat cream cheese and powdered sugar (start on low speed unless you want to be standing in a cloud of powdered sugar), then beat in 1 tsp vanilla extract.
  3. Fold the whipped cream into the cream cheese mix.

Guidelines For Vanilla Cupcake Frosting, Guidelines For Vanilla Cupcake Frosting, INFINITY LOADED

That’s it! Just three steps and you’ve nailed it! Keep it covered in the fridge until ready to use on these Vanilla Cupcakes, our moist Chocolate Cupcakes, or even these super fluffy Pumpkin Cupcakes.

Guidelines For Vanilla Cupcake Frosting, Guidelines For Vanilla Cupcake Frosting, INFINITY LOADED

Tips for Making the Best Cream Cheese Frosting:

  • Use a full-fat cream cheese for the best taste and texture (avoid low-fat). Soften cream cheese inside of it’s packaging at room temperature for 1 to 2 hours.
  • Heavy whipping cream which has a higher fat content and will whip much easier. Avoid “whipping cream” or “light cream.”
  • Make Sure Heavy Cream is Chilled until ready to use. Cold cream will whip up better.
  • Don’t cut the sugar too much. We have tested with 1 1/2 cups powdered sugar which works but if you take out more, the texture will be affected.
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