Light Whipped Cream Cheese Frosting
A light whipped cream-cheese frosting, written to go with the strawberry mochi chiffon cake.
Ingredients
- 8 oz (226g) block cream cheese, softened
- 3/4 cup (90g) powdered sugar
- 1 tsp (5g) vanilla
- pinch salt
- 1 cup (240g) cold heavy cream
Instructions
- Beat the cream cheese, powdered sugar, vanilla, and salt until completely smooth, with no lumps.
- Pour in the cold heavy cream and beat on medium until the frosting is light, fluffy, and holds soft peaks, about 1 to 2 minutes. Stop as soon as it is spreadable; if you keep going it can turn grainy.
- Spread a thin layer over the top and sides of a fully cold cake. This is a soft frosting, so keep the finished cake in the refrigerator.
Levers and swaps
- Sugar: 3/4 cup (90g) powdered sugar (used): lightly sweet; Up to 1 cup (120g): a little sweeter; Keep it soft; this is not a stiff bakery frosting
- Strawberry: Plain vanilla (used); Beat in 2 Tbsp (10g) finely crushed freeze-dried strawberries with the sugar: a strawberry echo of the cake; Don't add wet strawberry puree, which can loosen the frosting
- Cream cheese: Block cream cheese (used): sets up and stays spreadable; Do not use tub cream cheese: too loose for this method; Make sure it is fully softened, or you will have lumps
From Travis's kitchen
Written November 12, 2026, as a light frosting for the Strawberry Mochi Chiffon Cake.