Ultimate Vanilla Frosting
Serves: 12
  • 80 g Whipping Cream (about 33% fat), ICE COLD
  • 200 g Full Fat Cream Cheese, smooth, non-aerated, ICE COLD
  • 1,5 tsp Vanilla Extract
  • 55 g Pure Icing Sugar (no added corn starch)
  • 40 g White Chocolate (minimum 30% cocoa solids)
  1. First make your white chocolate ganache. Finely chop the white chocolate. Put it in a small bowl (or mug) with 15 g of the whipping cream. Melt it in the microwave in 2 x 30 second bursts. Stir it till smooth and put it in the fridge to cool down. If I'm in a rush I scrape it onto a plate and put in the freezer for 5 minutes.
  2. Whip the remaining COLD cream to stiff peaks with an electric hand mixer in a medium mixing bowl.
  3. Beat in COLD Cream Cheese till smooth. Scrape down sides of bowl and beat again till smooth and thickened. About 1 minute in total.
  4. Beat in Vanilla and icing sugar. Leave to stand in the fridge for 5 minutes so that sugar can melt into the cream cheese thoroughly.
  5. Get the frosting from the fridge. Beat it on max speed - keep your beaters still in one corner while beating. The frosting will start off runny, bit keep beating in one spot and it will start to thicken up. You're essentially re-whipping the cream inside the frosting. *NOTE: If the frosting isn't COLD, it won't whip up.
  6. Next scrape all the white chocolate ganache (it shouldn't be warmer than room temperature when you add it in) into the frosting and beat it in on max speed immediately for 1 minute. The white chocolate will also help to thicken up the frosting even more.
  7. The frosting will be quite thick at this stage (depending on the cream cheese you used). If I’m using the frosting for layer cakes, I use it as it is. Let each layer of frosting chill in the fridge for AT LEAST 2 hours (I leave them in the fridge over night) before adding another cake layer on top. Not ideal for stacking more than 2 layers of cake!! When you've frosted the outside of the cake, let it stand in the fridge for 1 hour more. After that the frosting is quite stable and won't melt - even on a hot day!
  8. If I’m piping the frosting onto cupcakes, I like to leave it standing for a few minutes as room temperature to soften slightly before I transfer it to a piping bag. When you've frosted your cupcakes, let them stand at cool room temperature (or in the fridge) for about 30 minutes. After this the frosting is quite stable and won't melt - even on a hot day! I even tested this on a day that was 43 degrees C (109 degrees F).
Recipe by Philosophy Of Yum Blog at https://philosophyofyum.com/low-sugar-frosting-vanilla/