Ultimate Vanilla Frosting
Serves: 12
  • 80 g Whipping Cream (at least 33% fat), ICE COLD
  • 200 g Full Fat Cream Cheese (at least 25% fat), non-aerated, ICE COLD
  • 1,5 tsp Vanilla Extract
  • 50 g Pure Icing/Powdered Sugar (no added corn starch)
  • 40 g White Chocolate (minimum 30% cocoa solids)
  1. SUPER IMPORTANT: The recipe varies slightly depending on whether you're using the frosting for piping on cupcakes or to use in layer cakes. The default ingredients list and method steps are for piping frosting on cupcakes. Variations for layer cake frosting will be in brackets.
  2. 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. (*If making frosting for a layer cake, skip the ganache!)
  3. Whip the remaining COLD cream to soft peaks with an electric hand mixer in a medium mixing bowl. (*If making frosting for a layer cake, whip all 80 g of cold cream to soft peaks.)
  4. Beat in COLD Cream Cheese till smooth. Scrape down sides of bowl and beat again till smooth and thickened. About 1 minute in total.
  5. Beat in Vanilla and icing sugar for 20 seconds (*if making frosting for a layer cake, beat in 20 g extra icing sugar). Leave frosting to stand in the fridge for 5 minutes so that sugar can melt into the cream cheese thoroughly.
  6. 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, but 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.
  7. Next scrape all the white chocolate ganache (it shouldn't be warmer than a cool 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. (*If making frosting for a layer cake, you can skip this step.)
  8. The frosting will be quite thick at this stage (depending on the cream cheese you used and how cold your ingredients were). If I’m using the frosting for layer cakes, I use it as it is. Frost the first layer of cake and let it chill in the fridge for AT LEAST 2 hours (I leave them in the fridge over night). Store the left over frosting in the fridge during those 2 hours (or overnight). Note that this is NOT a hard setting frosting. It will always still be wet to the touch, but it still holds.
  9. When the first layer of frosting has firmed up a bit, you can add 1 more cake layer on top. Not ideal for stacking more than 2 layers of cake!! Re-whip your left over frosting on max speed till stiff and frost the outside of the 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 at room temp and won't melt - even on a hot day!
  10. If I’m piping the frosting onto cupcakes, I like to leave the frosting at room temperature for a few minutes 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/