This Cream Cheese Angel Food Cake Frosting tops a light, fluffy cake with rich, tangy frosting. Perfect as a standout angel food cake from your cake recipes, it pairs airy texture with creamy decadence, offering an easy, irresistible finish for any occasion.
Recipe Tips and Tricks
Use room-temp egg whites—whips taller; cold ones struggle. Sift flour twice—keeps cake light; lumps drag it down. Don’t grease the pan—cake needs grip; grease ruins rise. Cool upside down—preserves height; upright flattens it. Soften cream cheese—blends smooth; cold clumps up frosting.
Why You’ll Love This Recipe
Get ready to elevate your dessert game with a treat that’s as dreamy as it is simple with this Cream Cheese Angel Food Cake Frosting—it’s a standout angel food cake from your cake recipes collection, making it your new favorite for a rich, creamy delight! This recipe is a perfect match: fluffy, ethereal cake rises high with a tender crumb, then gets slathered with a luscious cream cheese frosting—all crafted with easy steps, turning basic ingredients into a heavenly combo that’s perfect for any celebration or quiet indulgence. It’s the ultimate balance of light and decadent—just mix, bake, and frost, then slice into a piece that’s airy yet indulgent, turning any moment into a sweet celebration without any hassle. Whether you’re wowing guests, craving a classic with a twist, or just want a dessert that feels special, this one’s a total winner—tender, tangy, and guaranteed to make every bite a delightful, stress-free joy that keeps you smiling from start to finish!
Cream Cheese Angel Food Cake Frosting
Light angel food cake with tangy cream cheese frosting—creamy bliss.
Ingredients
- 12 large egg whites (room temperature)
- 1 ¼ cups granulated sugar
- 1 cup cake flour
- 1 tsp cream of tartar
- 1 tsp vanilla extract
- ¼ tsp salt
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- ¼ cup heavy cream
Instructions
- Gear Up for a Creamy Dream: Alright, let’s whip up this light, tangy treat—grab a mixing bowl, a whisk or mixer, a sifter, an angel food cake pan, and a spoon! This cake is about to make your day sweet and creamy. Picture that frosted slice—let’s get started with a big, excited grin lighting up our faces!
- Preheat and Prep: Set your oven to 325°F (165°C)—imagine that perfect bake ahead. Keep the pan ungreased—picture the cake rising tall. Take a moment to feel the excitement build as we dive into this creamy adventure!
- Whip the Whites: Pour 12 room-temp egg whites into your bowl—add 1 tsp cream of tartar and ¼ tsp salt. Whisk or beat on medium until foamy—imagine those bubbles forming. Turn it to high, slowly adding ¾ cup granulated sugar—picture those stiff, glossy peaks. Grin at the airy magic unfolding!
- Flavor It Up: Splash in 1 tsp vanilla extract—imagine that warm note lifting it. Beat until peaks hold firm—picture that cloud-like texture. Feel proud as you set the bowl aside, ready for the next step in this classic bake!
- Sift and Fold: Sift 1 cup cake flour and ½ cup granulated sugar together—twice! Imagine that tender, light crumb. Gently fold into the egg whites with a spatula—picture it staying fluffy. Keep it slow and careful, grinning at this delicate masterpiece coming together!
- Fill the Pan: Spoon the batter into your ungreased angel food cake pan—smooth the top gently. Imagine that golden rise—pop it into the oven for 35-40 minutes. Picture it turning light brown and springy, feeling excited for the big moment!
- Cool It Right: Pull the cake out—flip the pan upside down on a bottle or rack right away. Imagine it holding that height—let it cool for 1 hour. Grin at the suspense, dreaming of that fluffy base for our frosting!
- Make the Frosting: In a bowl, beat 8 oz softened cream cheese with 1 cup powdered sugar—imagine that tangy sweetness blending. Pour in ¼ cup heavy cream—picture that creamy lift. Whip until smooth and spreadable, feeling proud of this velvety topping!
- Frost the Cake: Run a knife around the cooled cake’s edges—ease it onto a plate. Spread that cream cheese frosting over the top and sides—imagine it hugging the cake. Make it look luscious, grinning at this creamy finish!
- Serve Your Creamy Delight: Slice that gorgeous cake—admire its airy texture and rich frosting! Serve with a flourish or solo—dig in slow, savoring every fluffy, tangy bite with a big, happy grin, feeling that creamy joy lift your spirits!
Notes
- Room-temp whites—cold won’t whip; warm rises best!
- No grease—cake slips; ungreased climbs high!
- Soften cream cheese—cold clumps; room temp blends smooth!
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 259Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 25mgSodium 165mgCarbohydrates 41gFiber 0gSugar 31gProtein 6g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Egg whites lift—12 large (90g protein, 0g fat, 204 kcal) airy structure. Sugar sweetens—1 ¼ cups (300g carbs, 1200 kcal) fine texture. Cake flour lightens—1 cup (120g carbs, 400 kcal) soft crumb. Cream of tartar stabilizes—1 tsp (negligible macros) firm peaks. Vanilla extract flavors—1 tsp (negligible macros) warm depth. Cream cheese frosts—8 oz (20g carbs, 80g fat, 800 kcal) tangy richness. Powdered sugar smooths—1 cup (120g carbs, 480 kcal) sweet finish. Heavy cream whips—¼ cup (20g fat, 200 kcal) creamy lift.
Variations and Substitutions
Swap vanilla with almond extract—1 tsp (negligible macros), nutty hint. Use all-purpose flour + cornstarch instead of cake—¾ cup + 2 tbsp (120g carbs), similar lightness. Sub cream cheese with mascarpone—8 oz (15g carbs, 90g fat), milder richness. Replace heavy cream with milk—¼ cup (3g carbs), lighter frosting. Use granulated sugar for frosting—1 cup (200g carbs), dissolve in cream; less smooth. Add lemon zest—1 tsp (negligible macros), citrus pop. Top with berries—1 cup (20g carbs), instead of frosting. Dust with cocoa—1 tbsp (3g carbs), light finish.
Storage Options
Store unfrosted cake at room temp—covered, lasts 2-3 days; stays fluffy. Store frosted cake in fridge—airtight, keeps 4-5 days; frosting firms up. Freeze unfrosted slices—wrap tightly, up to 2 months; thaw at room temp, frost fresh. Avoid heat—frosting melts easily.
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