Let me introduce you to your new favorite frosting! It's light and fluffy like whipped buttercream with the tangy-sweet flavor of traditional cream cheese frosting. It's the perfect texture and flavor and it's made with simple ingredients.
1tablespooninstant pudding mixwhite chocolate or vanilla
1teaspoonvanilla
Instructions
Beat the cream cheese and powdered sugar until fluffy.
Add the cream, pudding mix, and vanilla extract.
Beat until it thickens and stiff peaks form.
Fill and frost your cake.
Refrigerate if keeping longer than a few hours or if it is a warm day.
Notes
Storage:Scoop any leftover whipped cream cheese frosting into an airtight container or plastic baggie and refrigerate for up to 5 days.Tips:
Make sure to use room-temperature cream cheese so that everything mixes together easily.
I like to pop the bowl, mixer whisk, and heavy cream into the freezer for a few minutes to ensure that it stays chilled as I'm making the frosting.
You can use the paddle attachment at first, but then I recommend switching to the whisk attachment once you add the heavy cream.
Don't over-beat the whipped cream cheese frosting or it can get soupy.
Though this is a stable version of cream cheese frosting, it's not suited to hold up very long in a warm environment. If it's a hot day, avoid runny frosting by keeping the cake in the fridge until you're ready to serve it.