This cream cheese frosting recipe is made without butter but with two different kinds of cream cheese and whipping cream. It is smooth, creamy and delicious.
The cheeses we will use here are regular cream cheese and Mascarpone. Mascarpone is an Italian cream cheese that is very close to sour cream in taste. It is quite mild and very creamy. However, if you do not have it or can’t find it don’t worry. Go ahead and use two packages of regular cream cheese. It will be fine.
Another important thing to keep in mind is that the cream you use has to be whipping cream or this will not work. It also has to be very cold. I place mine in the freezer for 5 to 10 minutes before I start this frosting. That way I am sure it is as cold as can be.
This cream cheese frosting recipe is quick and easy and will keep in the fridge, in a covered container, for up to two weeks. Use it to frost you favorite cupcakes, cakes, cinnamon rolls or banana bread. Absolutely divine.
Here is what you are going to need for this delectable cream cheese frosting recipe:
Makes about 4 cups of frosting
1 – 8 oz. package of cream cheese – room temperature
1 – 8 oz. package of Mascarpone* – room temperature
1 teaspoon vanilla extract
1 cup of confectioner’s sugar
1 ½ cups of very cold whipping cream
Place the cream cheeses into a bowl and cream. Add the vanilla and the sugar. Beat until uniformly mixed.
Add the cream but beat on low. Beat until it thickens. The more you beat the thicker it will get so make sure you stop when it is the consistency you like.
Use to frost any kind of cupcakes, banana breads, cinnamon rolls or cakes.
Keep in the fridge in a covered container for up to two weeks.
*If you do not have or can’t find Mascarpone go ahead and use 2 packages of cream cheese.
2 TBS – CALORIES 106.58; FAT 9.83 grs (sat 5.70; mono 1.81; poly 0.25); PROTEIN 1.15 grs ; FIBER 0.00 grs; CARBS 3.98 grs; CHOLESTEROL 32.20 mg; IRON 0.03 mg; SODIUM 31.10 mg; CALCIUM 21.80 mg