The Only Frosting You’ll Ever Need This Spring: Discovering the 3-Ingredient Revelation

Frosting is a hit or miss for the dessert. It’s what you see and what you remember, and it can turn what is otherwise a bland cake into a cake to remember. But most frostings are really too sweet, too rich, or too dense, especially when all you want is something light and decadent for a spring or summer dessert.

I adore chocolate cake no ifs ands or buts. But the frosting? Good grief, the frosting is the problem. Chocolate frosting is decadent, but generally too heavy. Cream cheese frosting is pungent, but generally too clumsy. And vanilla buttercream? Too many times too rich and cloying. Whipped cream seems the ideal solution, but melts and lacks stamina most desserts do.

So, I set out to find a frosting that is light, tasty, and won’t break overnight. And I was delighted to discover a number of such frostings and all of which take only three ingredients.

1. A Game-Changer: Whipped Cream Cheese Frosting

This is your pick, perhaps. Same ratio of cream cheese to heavy cream, plus a dusting of powdered sugar. That’s it. The heavy cream dilutes the cream cheese, and it has a frosting which is silky, very very slightly tart, not sweet, and somehow dense.

Whipped Cream

This simple recipe yields light and airy whipped cream, perfect for topping desserts. The key to its success lies in chilling your equipment and whipping the heavy cream with sugar until stiff peaks form. It's a quick and easy way to elevate any sweet treat.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course lunch/dinner

Cuisine French

Servings 1 people

Calories 637.5 kcal

Equipment

• 1 Metal Mixing Bowl Must be thoroughly chilled
• 1 Whisk Manual or electric mixer whisk attachment, must be chilled
• 1 Airtight Container For storing any unused whipped cream

Ingredients

  

Main

• 2 tablespoons sugar
• 1 cup heavy whipping cream

Instructions

 

• Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
• Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.

Notes

Ensuring your mixing bowl and whisk are thoroughly chilled is paramount for achieving stable, firm peaks; warmth can quickly deflate the cream. For the best texture, opt for superfine (caster) sugar or powdered sugar, as they dissolve more readily, preventing a gritty mouthfeel. Avoid over-whipping, as this will result in a grainy, then ultimately, butter-like consistency. For enhanced flavor, consider adding a touch of pure vanilla extract or a hint of citrus zest. If storing, a brief re-whisking can restore its airy texture just before serving.

Unlike traditional cream cheese frosting that’s weighed down by butter or loads of sugar, this version keeps its structure beautifully while staying light and airy. It spreads like a dream and holds up well in the fridge without separating or deflating. If you’ve ever wanted something between a cheesecake topping and whipped cream, this is it.

2. Quick Classics: American Buttercream and Powdered Sugar Glaze

Quick Vanilla Buttercream Frosting

This recipe yields a quick and easy vanilla buttercream frosting, perfect for decorating cakes or cupcakes. It combines confectioners' sugar and butter with vanilla extract and whipping cream, resulting in a smooth, fluffy, and spreadable frosting that comes together in minutes.

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Prep Time 2 minutes mins

Cook Time 10 minutes mins

Total Time 12 minutes mins

Course Snack

Cuisine American

Servings 10 people

Calories 6467.3 kcal

Equipment

• 1 Standing Mixer Essential for aeration and smooth consistency
• 1 Whisk Attachment For the standing mixer
• 1 Rubber Spatula For scraping down the bowl
• 1 Measuring Cups For dry and liquid ingredients

Ingredients

  

Main

• 3 cups confectioners' sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons whipping cream

Instructions

 

• In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
• Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Notes

Ensure your butter is at true room temperature (soft but not melted) for optimal creaming and a smooth, lump-free buttercream. Sifting the confectioners' sugar before adding it can help prevent lumps, though a good whisking often suffices. For enhanced flavor, consider using a high-quality vanilla extract or paste. Adjust the cream quantity carefully; too much can make the frosting runny, while too little will result in a stiff consistency. For richer flavor, a touch of salt can balance the sweetness. Avoid over-whipping once the cream is added, as it can introduce too much air, making the buttercream less stable for piping.

And if you like old-fashioned, you can’t get better than American buttercream. How simple is it to make butter, powdered sugar, and a dash of vanilla. Sweet and creamy, and pipes like a dream. The secret is room-temperature, softened butter and the right consistency adding a splash of milk if too thin. A quick chill will stiffen it up in two shakes if too thin.

And powdered sugar glaze, or icing, whipped in less than five minutes. Plain nothing but powdered sugar, milk or cream, and a pinch of vanilla. Wonderful to drizzle over muffins, cookies, or cinnamon rolls. Thin it down for glaze or for high-shine finish. So simple and always smooth.

3. Light and Fluffy: Whipped Pudding Frosting

What a great treat. Blend instant pudding mix, cold milk, and powdered sugar, and whip until light and fluffy. It produces a stiff mousse-like frosting with dessert-like taste.

The pudding mix gives it texture, so it’s great on cupcakes or parfaits. Chill your mixer bowl and beaters ahead of time, then whip it all together until soft peaks. It’s a great butter-free substitute and can even be used as a fruit dip.

4. Butter-Free Options That Still Deliver

If you’re trying to avoid butter altogether, a straight-up cream cheese frosting made with powdered sugar and vanilla still works great. The key is to use full-fat, brick-style cream cheese at room temperature. It gives the frosting enough body to spread well while keeping the flavor rich and tangy.

This one, however, isn’t anywhere near as much fun to work with as piping doilies and flowers, but it’s heaven on carrot cake, red velvet, or even cookies. It’s got a deep rich flavor, the texture is silky smooth, and it’s so much lighter than the butter ones.

5. Smart Tips for Perfect Frosting

Citrus Cake with Cream Cheese frosting recipes

This recipe combines the convenience of a yellow cake mix with the bright, refreshing flavors of fresh orange, lemon, and lime. Elevated by a rich, tangy cream cheese frosting, this citrus cake is surprisingly easy to make and perfect for any occasion, offering a delightful balance of sweet and tart notes.

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Total Time 3 hours hrs

Course lunch/dinner, Snack

Cuisine American

Servings 4 people

Calories 5706.3 kcal

Equipment

• 1 Electric Mixer Stand or hand mixer
• 2 Mixing Bowls Large, for cake batter and frosting
• 2 Round Cake Pans 8 or 9-inch
• 1 Citrus Zester and Juicer
• 1 Wire Cooling Rack

Ingredients

  

Main

• 1 orange zested and juiced
• 1 lemon zested and juiced
• 2 limes zested and juiced
• 1 box Betty Crocker Yellow Cake Mix
• 3 tablespoons powdered sugar
• ¼ cup melted butter
• ¼ cup sour cream
• ½ teaspoon vanilla
• 3 eggs
• 1½ cups heavy whipping cream
• 8 ounce block of Philadelphia cream cheese
• 1 cup granulated sugar
• ⅛ teaspoon salt
• ½ teaspoon pure vanilla extract
• ½ teaspoon orange extract optional
• lemon
• lime zest

Instructions

 

• Preheat your oven to 325°F (160°C). Grease and flour two 8 or 9-inch round cake pans.
• Zest and juice the orange, lemon, and limes, keeping them separate or combined as preferred.
• In a large mixing bowl, combine the yellow cake mix, all the citrus juices and zest, melted butter, sour cream, vanilla, and eggs.
• Beat the cake mixture with an electric mixer on medium speed for 2-3 minutes until smooth, scraping down the sides of the bowl as needed.
• Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cakes cool in their pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
• For the frosting, in a separate large bowl, beat the softened cream cheese, granulated sugar, salt, pure vanilla extract, and optional orange extract with an electric mixer until light and fluffy.
• In another bowl, whip the heavy whipping cream until stiff peaks form.
• Gently fold the whipped cream into the cream cheese mixture until just combined and smooth.
• Once the cakes are completely cool, frost and decorate as desired, garnishing with fresh lemon or lime zest.

Notes

For a truly vibrant citrus flavor, use fresh zest and juice generously; the zest contains the most aromatic oils. When mixing the cake batter, be careful not to overmix after adding wet ingredients to avoid a tough cake. Ensure both cream cheese and butter are at room temperature for a smooth, lump-free frosting. For a professional finish, level your cake layers before frosting and garnish with extra fresh citrus zest or candied citrus peel.

Whatever you’re frosting, there are a couple of small secrets that make a big big difference. First, soften cream cheese and butter to room temperature when you mix them. Cold ingredients will clump together and give a bumpy texture. Second, sift powdered sugar. It will clump easily, and nothing spoils smooth frosting quicker than gritty little lumps of sugar.

Mind consistency. If it’s too thin, a bit more powdered sugar needs to be added. If in case it’s too thick, incorporating a few drops of milk or cream into it is the solution. And if your whipped frosting is one that collapses when it sits for a while, re-whipping is most likely the key to reviving it.

6. Creative Ways to Flavor and Color

Flour Frosting (a.k.a. Ermine Frosting) Recipe

This recipe for Flour Frosting, also known as Ermine Frosting, creates a stable, less sweet alternative to traditional buttercream. It involves cooking a simple flour and milk paste, chilling it, then whipping it with softened butter, sugar, and vanilla to achieve a light, fluffy, and creamy texture perfect for cakes and cupcakes.

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Total Time 1 hour hr 30 minutes mins

Course lunch/dinner

Cuisine American

Servings 2 people

Calories 2211.5 kcal

Equipment

• 1 Saucepan Medium-sized for cooking the roux
• 1 Whisk For smooth roux preparation
• 1 Stand Mixer With paddle attachment, or a good hand mixer
• 1 Rubber Spatula For scraping bowls
• 1 Kitchen Scale For precise ingredient measurements

Ingredients

  

Main

• 1 ounce all-purpose flour about 3 tablespoons plus 2 teaspoons; 28g
• 6 ounces milk any percentage will do (about 3/4 cup; 170g)
• 3 1/4 ounces 96g plain or toasted sugar (see note)
• Heaping 1/4 teaspoon 1.5g Diamond Crystal kosher salt, plus more to taste; for table salt, use about half as much by volume or the same weight
• 6 ounces 160g unsalted butter, softened to about 65°F (18°C)
• 1/4 ounce vanilla extract 1 1/2 teaspoons; 7g, plus more to taste

Instructions

 

• In a medium saucepan, whisk together the all-purpose flour and milk until no lumps remain.
• Cook the mixture over medium heat, whisking constantly, until it thickens to a pudding-like consistency, about 5-7 minutes.
• Remove from heat and transfer the flour mixture to a shallow bowl. Cover the surface directly with plastic wrap and chill completely in the refrigerator for at least 1-2 hours.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter on medium speed until creamy and smooth, about 2-3 minutes.
• Add the sugar and kosher salt to the butter. Continue beating on medium-high speed until the mixture is very light and fluffy, scraping down the sides of the bowl as needed, about 5-7 minutes.
• Once the flour mixture is thoroughly chilled, gradually add it to the butter-sugar mixture in small dollops, beating on medium-low speed until fully incorporated after each addition. The mixture might look curdled initially.
• Increase the mixer speed to medium-high and continue beating for 5-10 minutes, or until the frosting becomes light, fluffy, and smooth, scraping down the bowl frequently.
• Add the vanilla extract and beat for another minute to combine.
• Taste and adjust sweetness or salt as desired. If the frosting seems too soft, chill for 10-15 minutes and then re-beat.
• Use immediately to frost cakes or cupcakes, or store in an airtight container in the refrigerator for up to 5 days, bringing to room temperature and re-whipping before use.

Notes

1. Ensure the flour-milk mixture (roux) is completely chilled before adding it to the butter. Any warmth will melt the butter, resulting in a runny, separated frosting. You can speed up cooling by placing the mixture in a shallow dish over an ice bath. 2. The butter must be properly softened, around 65°F (18°C), neither too cold nor too warm. This ensures it creams smoothly and incorporates well with the roux. Over-softened butter can lead to a greasy, unstable frosting. 3. Beat the butter and sugar thoroughly until light and fluffy before incorporating the roux. This creates air pockets for a lighter texture. Scrape down the bowl frequently for uniform mixing. 4. Adjust salt and vanilla to taste at the end for perfect balance.

These simple frostings are simple to adapt. For instance, substitute almond, citrus, or even maple for vanilla extract. Add lemon or orange zest to whipped cream cheese frosting to give a tangy taste, or blend cocoa powder and powdered sugar glaze together for chocolate taste.

Jam or puree fruit can also be used. Whip cream cheese frosting into raspberry jam, or puree strawberry and mix with a glaze for a natural flavor and color. Matcha, beet powder, and espresso possess strong colors and flavors, too.

To finish it all off, just employ gel food color or nature’s own like cocoa or fruit powders. And if piping is not your forte, drizzle, swirl, or simply dollop. These frostings are a breeze to manipulate and are just lovely with little effort.

7. Where to Use These Frostings

Layer cakes and cupcakes are choices that are clear. Whipped cream cheese is great to swoop over chocolate cake. American buttercream is great to pipe for airy designs. Pudding frosting is great for light vanilla cakes or as a filling in trifle-style desserts.

Cookies are given a touch of sweetness with powdered sugar glaze or even a taste of butter-less cream cheese frosting. Sugar cookies are coated for fancy perfection or capped with a dollop of frosting between shortbread for something richer.

Sugar Cookies with Royal Icing

Upgrading your holiday cookie game has never been more delicious thanks to this classic sugar cookie and royal icing recipe. Recipe developed by Food Network Kitchen.

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Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Snack

Cuisine American

Servings 24 people

Calories 4823.9 kcal

Equipment

• 1 Stand Mixer or Hand Mixer Essential for creaming butter and sugar, and incorporating ingredients thoroughly.
• 1 Sifter For sifting dry ingredients, ensuring a lump-free mixture and lighter cookies.
• 1 Rolling Pin For evenly rolling out the cookie dough to the specified thickness.
• 1 Cookie Cutters (2-to-4-inch) For shaping the cookies cleanly and consistently.
• 2 Baking Sheets For baking multiple batches of cookies simultaneously.

Ingredients

  

Main

• 2 1/2 cups cake flour not self-rising, plus more for dusting
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 sticks unsalted butter at room temperature
• 3/4 cup sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• Royal icing for decorating, recipe follows

Instructions

 

• Sift the cake flour, baking powder and salt onto a piece of parchment paper or into a medium bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Divide between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour. (The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before rolling.)
• Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick. Cut out shapes with 2-to-4-inch cookie cutters; arrange 2 inches apart on the prepared baking sheets. (If the dough becomes too soft as you work, return to the refrigerator until firm.) Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are slightly puffed and just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before icing.

Notes

To achieve perfectly tender sugar cookies, avoid overworking the dough once the flour is added; mix until just incorporated to prevent gluten development. The extended chilling time is crucial: it not only makes the dough easier to handle and cut but also helps prevent the cookies from spreading too much in the oven, maintaining crisp, defined shapes. Ensure your butter is at room temperature for optimal creaming, which creates air pockets for a light texture. When rolling, use minimal flour to dust your surface and dough to avoid incorporating too much extra flour, which can lead to dry cookies. Bake until just set and barely golden at the edges; overbaking will result in a hard, less tender cookie. Cooling completely on racks is key before icing to prevent the icing from melting or smudging.

Use as a breakfast or brunch: glaze muffins, drizzle cinnamon rolls, or frost banana bread with a light frosting. These are easy to do in the early morning and provide a special finishing touch to any treat.

8. Storing and Making Ahead

Good news these frostings keep well. Whipped cream cheese frosting may be prepared ahead and refrigerated one day ahead. Unflavored cream cheese frosting will remain in the fridge for 1 to 2 weeks. Buttercream will be good for days and will freeze for three months.

Powdered sugar glaze can be kept in a covered container for a few days. Refrigerate for prolonged storage and thin with a splash of milk upon use. To freeze a portion of the frosting, thaw refrigerator overnight and re-whip to its original consistency.

Whipped frostings will also develop a little bit of air in them as they sit for a while, but a healthy thrashing with an electric mixer should normally correct that. Be careful, though overwhipping will stiffen up some. frostings and cause them to crack.

Frosting needn’t be picky, yet on occasion it can be. Less than the standard number of ingredients and proper technique, though, can result in toppings that are light, stable, full of flavor, and a thousand times more varied. Frost party cupcakes or drizzle glaze over breakfast scones either of these easy recipes can see you through any baking escapade. And the best part? They’re as easy as 1, 2, 3.