Light and Fluffy Vanilla Frosting is a three-ingredient frosting that is made with heavy cream and cream cheese. The result is light like whipped cream but holds its shape like cream cheese frosting. This recipe makes enough for an 8” round or square cake or a dozen cupcakes.
Now that our family has this super simple, weeknight-friendly Vanilla Snack Cake in the rotation, we needed a vanilla frosting to go on top. Most vanilla frosting recipes I found made way too much for this sized cake, so I wanted a go-to version that would make just enough frosting for an 8×8 cake or a dozen cupcakes. (This is especially important since extra frosting mysteriously finds its way into my mouth.)
This version of vanilla frosting is much lighter than buttercream. It has a great light but sturdy texture that makes it easy to spread and can be made a day in advance and just left at room temperature to cool down before using it.
Here’s how to make my favorite Light and Fluffy Vanilla Frosting!
Ingredients for Light and Fluffy Vanilla Frosting
- Cream Cheese – Be sure to get the cream cheese that comes in a block, not the kind in a tub that has a different texture and won’t work in this recipe. Be sure to let it soften to room temperature. The flavor of the cream cheese is subtle in this frosting, but it helps the frosting to be sturdy and hold its shape. Light or Low-fat Cream Cheese will work here.
- Powdered Sugar – This frosting uses just enough powdered sugar to lend the frosting a bit (but not too much) sweetness. Powdered sugar is sometimes also labeled “icing” or “confectioners” sugar.
- Heavy / Whipping Cream – Look for this labeled as either heavy cream or whipping cream. Be sure to keep this chilled right up until you add it to the frosting. This gives the frosting its light and fluffy texture reminiscent of whipped cream.
Make Vanilla Frosting Ahead
This frosting can be made up to a day ahead. Just transfer it to any container and cover with plastic wrap, pressing down to seal the top of the frosting. When you’re ready to use it, take it out of the refrigerator about an hour before using. Let it come close to room temperature and then give it a few really good stirs with a spatula before spreading it on the cake / cupcakes.
Other Easy Cakes / Frosting Recipes
- One Bowl Chocolate Cake
- Easy Vanilla Snack Cake
- Creamy Chocolate Frosting (for an 8×8 cake)
- Applesauce Cake
Favorite Tools
- Mixer – Use a stand mixer or a handheld mixer for this frosting.
- Anchor 3-Piece Glass Mixing Bowls – My go-to mixing bowls for baking.
Light and Fluffy Vanilla Frosting
Equipment
- Stand Mixer or Handheld Mixer
Ingredients
- 3 oz Cream Cheese, softened to room temperature
- 1/3 cup Powdered Sugar
- 1 cup Heavy / Whipping Cream, chilled
- 1/2 tsp Pure Vanilla Extract (optional)
Instructions
- Combine cream cheese and powdered sugar in the bowl of a standing mixer. Turn the mixer on medium and beat until evenly combined.
- Turn the mixer down to medium-low speed and slowly pour the heavy cream down the side of the bowl with the mixer running. Add vanilla extract.
- When all of the cream and vanilla have been added, increase speed to medium-high until stiff peaks form. If the frosting is too thick to spread with a spatula, add more cream 1 Tablespoon at a time.
- Refrigerate until ready to use.
Notes
Nutrition
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I used this frosting on my husband’s birthday cake and it was perfect! I placed cupcakes to form a shape and this frosting was so thick it was able to cover over and make it look like there were no cracks between them. The texture was delightful! And the lightly sweet flavor went perfectly with the strong flavor of a dark, mocha chocolate cake.
Could you add almond extract to this to make it an almond icing? If so, how much?
Yes! It would be great that way. Since it’s a small batch of frosting, I’d go easy on the almond extract. I’d start with 1/2 tsp.
Do you recommend refrigerating any leftover frosted cake or can it sit at room temperature for a day or two?
I do always refrigerate it once it’s been frosted. I find that it stays most moist and fresh that way and, to be honest, I love this frosting cold. 😉
This was the perfect frosting for my Angel food birthday cake ! Light, fluffy and not too sweet 🥰. The grandkids enjoyed helping. I wanted to replace the usual frosting that my mom used to make with heating, and then whipping Karo syrup- and this was a really good success !!!! I’m going to be using this on future baking projects. If I wanted to turn it into a chocolate version- what would you suggest ?
Thank you making my 57th birthday a delicious occasion !
So glad you liked it and happy belated birthday! I’ve been wanting to work on a chocolate version, but haven’t played around with it yet. I’d start by adding about 1/4 cup of unsweetened cocoa powder with the powdered sugar and then just adding extra milk until it reached the right consistency.
Hi, love the outcome of this icing. If I was to add icing colors, would it hold its texture?
Yes! I have added color and it does hold its shape. The gel icing colors are the most reliable since they don’t add extra water, but I’ve used a couple drops of regular food coloring and had good success too.