This light, fluffy, less sweet version takes just 10 minutes and holds its shape for days. Bonus – cold cream cheese, no waiting around for it to soften.
Ingredients:
● 3 1/2 oz sugar (about 1/2 cup; 100 g)
● 5 oz heavy cream (shy 2/3 cup; 140 g)
● 1 tsp (5 g) vanilla extract
● 1/8 tsp Diamond Crystal kosher salt; for table salt, use half as much.
● 8 oz plain, full-fat cream cheese, cold (one 8-oz brick; 225 g)
Directions:
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If the kitchen temperatures above 74°, refrigerate the mixing bowl and sugar until they have cooled to 70°.
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In the bowl of a stand mixer with the whisk attachment, or a hand mixer, combine sugar, cream, vanilla, and salt.
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Mix at medium-low speed until sugar is dissolved, about 2 minutes.
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Increase speed to high and continue beating until cream is about as thick as Greek yogurt, about 2 minutes longer.
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Begin adding cream cheese 2 tablespoons at a time; this should take about 30 seconds all together.
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Once it is incorporated, shut off the mixer. The frosting will look a bit curdled, like cottage cheese; this is the result of incomplete mixing rather than over-whipping, so don’t be alarmed.
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Thoroughly scrape bowl and whisk.
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Continue whipping on high until frosting is smooth and light, with only a few small flecks of cream cheese (they will disappear into the frosting over time). This may take 2 to 3 minutes with a stand mixer, or more if using a hand mixer.
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After whipping, the frosting should be about 60°.
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Use immediately or refrigerate until needed.
Serves: 16 servings, 2 cups – really
Source: Serious Eats
Note: I doubled the recipe but used 12 oz (by weight, 340 g) cream cheese spread. Worked great! Easier to incorporate.