Easy 3-Ingredient Cream Cheese Frosting

Delicious, tender, thick, made from only three ingredients. Cream made from cream, powdered sugar and cream cheese is great for layering cakes or pastries. Its slight saltiness goes well with the sweetness, making the cream simply delicious.
cook time: 10 min
Ivy Ramsay
Easy 3-Ingredient Cream Cheese Frosting

Nutrition Facts (per serving)

288
Calories
25g
Fat
11g
Carbs
4g
Protein

Ingredients (12 portions)

Basic:

Powdered sugar 4 tbsp
Heavy cream 400 g
Cottage cheese 400 g

Recipe instructions

Step 1

Step 1
How to make cream from cream, powdered sugar, cottage cheese? Prepare your ingredients. The cheese should be creamy curd cheese, without various additives. Take cream with a fat content of at least 33%. Cream with a lower fat content will not whip, but will remain liquid and will not form a cream. Remove the cheese from the refrigerator in advance so that it comes to room temperature. In its soft form, it will mix into the cream faster and more evenly. Cream, on the contrary, should be cooled to 3-4 degrees.

Step 2

Step 2
Take a deep bowl for preparing the cream so that when whipping the splashes do not scatter to the sides. It is advisable to keep the bowl and whisk in the refrigerator for 10 minutes before preparing the cream. This is necessary so that the cream does not heat up from it. Pour the required amount of heavy cream into the prepared bowl.

Step 3

Step 3
Add powdered sugar to the cream and turn the mixer on low speed. Mix the cream and powdered sugar for a minute. During this time the powder will melt.

Step 4

Step 4
Then turn on the mixer at maximum speed and beat the cream until you get a fluffy, stable cream. There is no exact time for whipping. It all depends on the speed of the mixer and the fat content of the cream. Just follow the process. It took me 3 minutes. But try not to over-whip the cream, otherwise it will lose liquid and become unsuitable for cream. They will make butter.

Step 5

Step 5
Add soft curd cheese to the fluffy buttercream and stir it into the cream. Then turn on the mixer, literally, for 5-10 seconds. You donʼt need to beat for a long time. The main thing is that the cheese mixes well with the cream.

Step 6

Step 6
If the cream has been whipped to the desired stage, then after adding cheese, the cream will become even thicker. If the cream and cheese has become runny, this means that either the cream was not whipped enough or the cheese is of poor quality.

Step 7

Step 7
I use this cream for layering cakes or for topping cupcakes. This amount of cream is enough to grease 4 sponge cakes, 20 cm in diameter. Let me clarify — this is only for assembling the cake and rough coating. For leveling, you need either another cream or an additional portion — depending on what your idea is.

Additional rubrics

Related recipes