The Most DELICIOUS, Ultimate Vanilla Frosting
This Ultimate Vanilla Frosting Recipe is THE MAIN reason my clients LOVE my cakes so much…
It’s unique and FREAKIN’ DELICIOUS.
I know buttercream is the βstandard frostingβ out there, but it does not deserve to be. Its overwhelming sweetness actually DETRACTS from the beautiful flavour of a GOOD cake.Β
I know there are some yummy buttercream recipes out there β like Magnolia Bakeryβs famous frosting β but once youβve tried this Philosophy of Yum frosting recipe, there will be a whole new standard of yum for you.
So today I’m asking you to please be open-minded.
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This recipe is my Home Bakery’s SIGNATURE Frosting. It’s my GO-TO recipe I use every single day. I use this vanilla version or the chocolate frosting version on ALL my cakes & cupcakes.
It goes with EVERY CAKE FLAVOUR known to man. And not only does it βgo with itβ, it elevates it to a whole new dimension of bliss!
ALL my Home Bakery clients go gaga over this low sugar frosting, because it has so much flavour and itβs gloriously luxurious and smooth.
Please note that Philosophy of Yum frosting has a higher water content than buttercream or ganache, so if you place a high sugar item on top of it, it will melt into this frosting. This means fondant and sugar candies. But chocolate is A-OK π
For classic cakes, cupcakes, naked frosting, semi-naked frosting, layered cakes, covering cakes etc. this frosting is absolutely perfect! Itβs an honest frosting and it is honestly ridiculously delicious!!
Ultimate Vanilla Frosting Development
I explain the whole journey in detail on my chocolate frosting post if you want to check it out. In a nutshell it goes like this:
As a child I could not stand frosting. I always scraped it off the cake because it was just TOO sweet. My mother is a dietitian and developed a lower sugar frosting for her carrot cake recipe. Now that frosting was DELICIOUS! It was, however, a bit too runny to pipe.
When the time came for me to start up my own Home Baking Business, I knew that I would need to come up with my own frosting recipeβ¦ And that the frosting would need to be SUPER YUM and lower in sugar so that itβs not too sweet.
I made a drastic decision to omit butter altogether from my recipe! *GASP!!* Since you need to add HEAPS of icing sugar to butter to get it to the right consistency, it’s just so not worth it.
I opted to use whipped cream instead because cream is just SO delicious! The whipped cream also makes the frosting so much lighter.
Because cream cheese and cream are already quite soft, thereβs no need to add kilos and kilos of sugar to achieve the right consistency.
The result was just stunning⦠So smooth, so luxurious, SO YUMMY!!
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Reasons to make Philosophy of Yum Vanilla Frosting
* It is so flipping DELICIOUS!!! So delicious in fact that it makes you giggle, squirm and dance from the deliciousness.
* Philosophy of Yum Frosting contains a staggering 75% β 80% LESS SUGAR than any other frosting, but it’s completely sufficiently sweet enough.Β
* It is actually a whole lot quicker and easier to make than buttercream or traditional cream cheese frosting.
* You donβt need a stand mixer to make this frosting! A simple electric hand mixer is ideal.
* Because there is no butter in my ultimate vanilla frosting, it is also 55% lower in fat than any other conventional frosting. What a bargain!!
* Extra perk: you can freeze this frosting! Say what?? Yes indeed. Let it thaw again in the fridge for about 2 hours and proceed to whip it GOOD. You are basically re-whipping the cream inside the frosting. After a minute or so it will be beautifully thick once more π
Letβs get started! My instructions are going to be quite thorough so that thereβs little room for error. I really want you to experience the awesomeness of this Ultimate Vanilla Frosting.
- 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)
- 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. For layer cakes, make this recipe for the 1st layer of cake and let it sit in the fridge overnight. The next morning, make 1.5 times of this recipe as if you're making it for cupcakes (super important!), to frost the second layer of cake and the sides. This frosting doesn't work for cakes taller than 2 layers, but they can be up to 5cm (2-inch) thick layers.
- 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 your 1st layer of cake, skip the ganache! Instead, stir ½ tsp agar-agar powder and 3 Tbsp water together in a small saucepan and set aside for 10 minutes. Once it's hydrated, boil the mixture for 2 minutes and set aside to cool slightly.)
- Whip the remaining COLD cream to soft peaks with an electric hand mixer in a medium mixing bowl. (*If making frosting for 1st layer of cake, whip all 80 g of cold cream to soft peaks.)
- Beat in COLD Cream Cheese till smooth. Scrape down sides of bowl and beat again till smooth and thickened. About 1 minute in total.
- 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.
- Get the frosting from the fridge. Beat it on max speed for 30 seconds - 1 minute (tilt your bowl and keep your beaters still in on the lowest side of the bowl while beating). The frosting might 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. It should be quite thick after 1 minute. *NOTE: If the frosting isn't COLD, it won't whip up.
- 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 1st cake layer, scrape your room temp, liquid agar-agar mixture into your frosting and beat it on max speed for 1 minute.)
- The frosting will be quite thick at this stage (depending on the cream cheese you used and how cold your ingredients were). If Iβm 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 4 hours (I leave them in the fridge over night). Note that this is NOT a hard setting frosting. It will always still be wet to the touch, but it still holds.
- FOR LAYER CAKES: 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!! Make 1.5 times this recipe and frost the top and sides of the cake. When you've frosted the outside of the cake, let it stand in the fridge for at least 2 more hours. After that the frosting is quite stable at room temp and won't melt - even on a hot day!
- If Iβm 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).
Important Notes:
* THIS RECIPE ONLY WORKS WHEN THE INGREDIENTS ARE SUPER COLD. Both the cream and cream cheese should have been in the fridge, on the lowest shelf, overnight. Make sure your kitchenΒ isn’t hot when you mix the frosting.
* If you live in a super hot climate, you may need to take extra precautions. If your frosting isn’t whipping up, let it chill in your FREEZER for 15 minutes. Hold your mixing bowl at an angle and hold beaters in the lowest spot on top speed for 1-2 minutes (don’t move beaters around initially). Once the frosting gets really thick around the beaters, gradually start moving the beaters around in smaller circles to incorporate the runnier frosting with the thick frosting. Continue beating till you see the frosting is as thick as it’s possibly going to get.
* AnotherΒ precautionΒ for super hot climates: Once you’ve piped the frosting onto cupcakes, let the frosted cupcakes chill in the fridge for at least 30 – 40 minutes so that the piped frosting chills and dries out a bit. After this, you can leave the cupcakes at room temperature and the frosting will keep its shape.
* Super important note: do not use candy or fondant or sugar paste decorations on this frosting! The frosting has a high water content, so sugary decorations will simply melt and weep into the frosting!
* A smaller, deeper mixing bowl makes this frosting much easier to whip up.
* This recipe produces enough frosting for about 12 cupcakes.
* If using in a layer cake: Allow the frosting on each layer to chill in the fridge for at least 2 hours before placing the next layer of cake on top. Do not stack more than 2 layers of cake on top of each other!
* This is not a hard-setting frosting. It remains moist. I love this because it keeps my cakes moist as well, so you never need to do the simple syrup soaking again!
* Because there’s cream & cream cheese in the frosting, encourage your clients eat their bakes within 2 days max.
* This frosting needs to be prepared fresh right before you use it. You can’t make it in advance. But you CAN freeze the left overs for up to 1 month! When you want to use it; let it thaw in the fridge overnight. Then whip it like crazy the next day till it thickens up again.
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If you give this recipe a go, tag me on Facebook, twitter or Instagram #philosophyofyum because I would LOVE to see!
Chat soon!
Aurelia π
Got a question? Something to add? Letβs chat in the comments section down below! (I respond to every single comment)
Really want to try this but having difficulty finding whipping cream with high enough fat content. Where would you suggest I go to buy it ?
Also, if the cream is purchased in ml and not g, are you saying that 1/3 must be fat ?
Thanks
Hey Sue! So sorry to hear you’re struggling to get whipping cream with a high enough fat content! I’m not sure which country you’re in – could you please let me know? And have you checked Deli’s in your area? Usually one can find whipping cream at any regular grocery store, but if you can’t, I’m sure a Deli will have it. Yes, 1/3 needs to be fat.
Hi! Great Post ! I can’t wait to try this frosting, as I have the same issue with how sweet classic frostings are. One question about the cream cheese. Where I live in Europe, there is only the spreadable (not whipped) type. I know i need to change the steps in a classic cream cheese buttercream. Would that still work here? Many thanks
Hey there Leila! So glad you’re excited to try the recipe π The BIG thing with the cream cheese is the FAT CONTENT. So read the label carefully to see the exact fact percentage of the cream cheese. If it’s under 25% fat it unfortunately won’t work (the frosting will turn out too runny).
Hi!
Would this frosting be good on a chocolate cake? I love the idea of the contrast between the chocolate and the white frosting. but I’m wondering about the taste. I’m going to be adding little fondant or molding chocolate pumpkins on top since it is fall!
thanks so much!
Emily
Hey Emily! YES this frosting will be DELICIOUS on chocolate cake π BUT, super important note: do not use candy or fondant or sugar paste decorations on this frosting! The frosting has a high water content, so sugary decorations will simply melt and weep into the frosting!
Hi There,
I’m a bit confused regarding your instructions for a layer cake. Do you store the leftover frosting in the fridge while waiting the two hours for the icing on top of the layer to set before crumb coating and icing the entire cake? I would assume it would harden somewhat and need to be rewhipped? Any clarification would be much appreciated!
Hey Tania π I’m so sorry about the confusion! Thanks for pointing it out. I’ve updated the instructions – please see steps number 7-8.
Hi Aurelia! I have enjoyed making and using this frosting quite a few times now. I just had one question. Is it possible to use it if I’m planning to make a chocolate drip cake?
Hey Pradnya! So glad you’re enjoying the frosting so much π You can add a DARK chocolate drip on this cake yes. The sugar content of milk and white chocolate is too high, in which case the drip will start dissolving into the sides of the cake. But dark chocolate (56% and higher) works beautifully as a drip! I do it often. Just chill your frosted cake in the fridge for at least 1 hour and then add the drip.
Hi Aurelia! I am so excited to try this recipe! With the dairy products used – is there any food safety issues with this frosting sitting at room temp for 1-2 days before consumed? Thank you… you’re awesome!!!
Hey Kirsten! The food safety is genuinely fine if you eat the goods between 1-2 days while left at a cool room temperature. In the PEAK of a hot summer, I’d recommend leaving the goods in the fridge.
Since this is a wetter frosting and because it has cream in it, does it have to be refrigerated?
Hey Tisha, great question! I usually refrigerate it for about 2 hours after I piped it – to set the shape – but you can then keep the bakes at cool room temperature for 2 days. If you want to extend that shelf life you can keep everything in the fridge right from the start.
Do you have the American version of ingredients with measurements since we just canβt seem to make the leap to metric/ grams. Lol. Iβm very eager to try this since I usually end up scrapping frosting off my piece of cake because itβs too sweet.
Thank you,
Hey Kimberly! Thanks for reaching out π You can buy a digital scale at most home-ware and baking stores. It’s like $20 and totally worth the investment! Weighing your ingredients is way more accurate and gets you the BEST results because there’s zero room for error. Of course, if you want, you can just Google e.g. “80g cream in cup measurement” for the ingredients.
Just made this frosting today and it was a hit! I love how delicious it is yet with so much less sugar than other recipes Iβve tried! Can I swap the white chocolate for regular chocolate to make it a chocolate frosting? Is there anything else I would need to do, e.g. use less vanilla?
Hey Rebecca π So happy to hear that! There’s actually an official recipe for my chocolate frosting that uses the same base recipe. Here’s the link >> https://philosophyofyum.com/low-sugar-chocolate-frosting/
Hi! You mention that fondant and sugar candies will sink into the frosting because of the high water content but have you tried using fresh fruit? I am thinking about using sliced strawberries and blueberries as a topping and would love your opinion.
Hey Shayla! Berries work perfectly on top of this frosting π You’ve got nothing to worry about.
Hello, I’m looking at using this frosting, however when I’m reading the instructions it states about scraping in white chocolate, however the ingredients list doesn’t have white chocolate listed.
Would you please be able to advise the quantity of white chocolate needed.
Thank you
Hey Alethea! Thanks so much for letting me know! The white chocolate was showing on the back end, but there was a bit of coding stuff that removed this text from the font end – so sorry about that. I’ve fixed it now π The amount is 40g.
Hello, can I use kitchen aid to beat the icing?
Hey Easlyn, thanks for your comment π A hand mixer really is the BEST tool to use for this frosting. If you only have a stand mixer, beat the frosting with he wire whip whisk attachment – although I can’t guarantee you’ll get the same results.
Excited to try this for my son’s first birthday cake. Have you ever added coloring to this frosting? Thanks!
Awesome Katie! You can add gel colouring to the frosting yes π Don’t use liquid colouring because it will affect the consistency of the frosting and make it too runny. Enjoy your son’s birthday!
Oh MAN! This is great. Thanks a lot.
Did a search for less sugar frosting and landed here. Didn’t have an electric mixer and was going back and forth on getting one. 2hrs until needed to make the cake at the grocery store getting cream for a jam cream filling, then and went to Kmart and checked the price, $14, “OK, guess I’ll get it then.”. Went back to the grocery store and got the cream cheese & vanilla.
So tasty and delicious, figured it would be too much/rich to coat the whole cake so left over from the middle layer went into the second batch of whipped cream to cover. yum yum.
$3 Chocolate sponge, this. frosting, some blueberries and choc sprinkles, awesome birthday cake I assembled together with my 2yr old.
Photo: https://imgur.com/a/imMUDLS
Thanks for your comment Nicholas! So glad you enjoyed the recipe – your cake looks fantastic! π Great job!
Hi! This frosting recipe looks yum! I’m thinking of using it for a strawberry cream cake. Do you think it will work?
Hi! It will be super delicious with a Strawberries & Cream cake yes! Just remember to let each layer of frosting chill for 2 hours before you add more cake on top.
This looks delicious! My husband is a dedicated buttercream guy (he’s ALL about butter) but I want a low-sugar option for our one-year-old’s cake and I think this will satisfy Mr Butter-obsessed. Just wondering – you mention that it keeps your cakes moist, so I’m guessing you could bake and frost the day before required? Or would you recommend baking the day before and leaving the cake in an airtight container to frost fresh on the day?
Hi Kimberley, thanks for your comment! Lol, I’m sure your hubs will love this frosting! It’s still super lush, but way more flavourful to be honest. You can ice the cake the day before, but keep it in an air tight container inside your fridge. Let it stand at room temperature for 1 – 2 hours before serving π