Cream cheese frosting is one of my favorite ways to top a cake. The rich, tangy flavor of cream cheese goes well with almost any cake flavor you can think of, from chocolate cakes to spice cakes. It is quick and easy to make, as long as you have some cream cheese on hand in your fridge when you are ready to frost. The average cream cheese frosting is made with cream cheese, butter and confectioners’ sugar, with the occasional splash of vanilla extract or another flavoring added in. As simple as that is, there is an even easier way to make cream cheese frosting: Two Ingredient Cream Cheese Frosting.
This frosting recipe streamlines a classic cream cheese frosting by using marshmallow cream, a light and airy whipped marshmallow product, to lighten and sweeten the cream cheese. The finished frosting is thick and creamy, with a rich mouth feel and a balanced sweetness that is deliciously addictive. It doesn’t use any extra butter, which makes it a bit “lighter” (i.e. lower in fat) than many regular cream cheese frostings, but you won’t miss it because there is so much flavor from the cream cheese. I often add a little bit of vanilla extract or vanilla bean paste to give the frosting more of a vanilla flavor, however you don’t need that extra extract to make a delicious frosting.
The great thing about this recipe is that it is very easy to have the ingredients on hand, ready on short notice. The marshmallow cream – and any brand can be used – has a nearly indefinitely shelf-life if the container is unopened. Cream cheese also keeps for quite a while in the refrigerator, so you can easily hold an extra package or two in the refrigerator for when you need it.
Two Ingredient Cream Cheese Frosting
8-oz cream cheese, room temperature
1 7-oz container marshmallow cream
2 tsp vanilla extract (optional)
In a large bowl, combine the cream cheese and marshmallow fluff. Beat with a mixer at high speed for 2-3 minutes, until very smooth and fluffy. Beat in vanilla extract, if using.
Spread onto cake or cupcakes.
Frosts 12 cupcakes or 1 8-inch cake.
Quick Food IdeasMarch 5, 2015
Lovely, easy to follow recipe. Cream cheese frosting is by far my favourite, it is delicious on top of classic red velvet cupcakes!
I did some lemon drizzle cupcakes over on my blog, would be great if you checked it out?
JaneMarch 5, 2015
Hi Nicole, I’m wondering if Neufchatel cheese could be substituted for the regular cream cheese instead?
SusanMarch 5, 2015
That sounds good. I’m going to try it sometime soon.
NicoleMarch 5, 2015
Jane – The lower fat Neufchatel cheese will give you a slightly softer texture, but it will still work in this recipe. It might not be as good for piping, so keep that in mind if you want to do any special decorating.
LauraApril 1, 2015
Tried your Teo Ingredient frosting, and LOVED it! It did come out a bit soft, though. Is ther any way to give it a bit more body, without making it any sweeter? I thought of adding cornstarch to it. What about adding cocoa powder for chocolate cream cheese frosting?