Cupcake Frosting That Isn’t Too Sweet

Por Natasha's Kitchen · 10 min

Ingredientes

Modo de preparo

1. Using an electric hand mixer in a large bowl, whip the cold heavy cream on high for 1-2 minutes until thick, fluffy and spreadable. Set aside.
2. In a second bowl, with the same mixer, beat the cream cheese, powdered sugar and a pinch of salt on low to combine, then on high for 2 minutes until creamy and whipped. Beat in the vanilla.
3. Gently fold the whipped cream into the cream cheese mixture with a spatula until well blended.
4. Pipe onto cooled cupcakes, or cover and refrigerate until needed.

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