- 8 oz reduced fat cream cheese (softened)
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream
Combine sugar, softened cream cheese, and vanilla extract in a mixing bowl. I used a Stand Mixer and the whisk attachment. I mixed is until smooth and started at a lower speed and then increased it as the ingredients started to blend together.
When the cream cheese, vanilla extract, and sugar are combined, slowly start to pour in the heavy cream. Again, start with a very low speed and then increase it to prevent a mess and to encourage better blending. When all the cream is mixed in, it may take several minutes of mixing before the frosting fluffs up. You will know when it is done, because icing will sort of accumulate in the whisk part.
This icing is still sweet but not in an over-powering way. It is very light but can withstand piping. I piped it onto the cupcakes below. My piping would have been better if I could get the right pressure going (I had some bag overfill problems), I seriously need to invested in a extra-large piping bag.
This frosting made perfect strawberry and whipped cream cheese frosting cupcakes!