Ultimate Vanilla Frosting
Prep time: 
Total time: 
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
  • 50 g Pure Icing Sugar (no added corn starch)
  • 40 g White Chocolate (minimum 30% cocoa solids)
  1. Whip cold cream to stiff peaks with an electric hand mixer in a medium mixing bowl.
  2. Beat in cold Cream Cheese till smooth. Scrape down sides of bowl and beat again till smooth and thickened. About 1 minute in total.
  3. 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.
  4. 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.
  5. Next scrape all the melted white chocolate (now more or less at body temperature) 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.
  6. 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 before adding another cake layer on top. Not ideal for stacking more than 2 layers of cake.
  7. If I’m piping the frosting onto cupcakes, I like to leave it standing for a few minutes as room temperature to soften slightly.
  8. Signs of my perfect consistency: when you tap the side of the bowl, the frosting jiggles. When you scoop up a spoon, it takes about 2,5 - 3 seconds to drop off the spoon, back into the bowl.
Recipe by Philosophy Of Yum Blog at https://philosophyofyum.com/low-sugar-frosting-vanilla/