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Cream Cheese Frosting with Spatula

Cream Cheese Recipe (Easy 3-Ingredient Recipe)

All you need is three simple ingredients and a little bit of time.


  • 1 quart (32 ounces) of heavy cream
  • 2 tablespoons of white vinegar
  • 1/2 teaspoon of salt


  1. Whisk the heavy cream, white vinegar, and salt in a large mixing bowl until well combined.
  2. Cover the bowl with plastic wrap or a clean kitchen towel. Set it aside in a warm, draft-free location for 12-24 hours to allow the mixture to culture and thicken. The longer you let it sit, the thicker and tangier the cream cheese will become.
  3. After the desired fermentation time, line a fine-mesh strainer or cheesecloth-lined colander with a clean kitchen towel or several layers of cheesecloth. Set the strainer over a bowl or large measuring cup to catch the whey as it drains.
  4. Scoop the thickened cream mixture into the prepared strainer and allow it to drain for 1-2 hours or until it reaches the desired consistency. If you prefer a softer one, drain it for a shorter time. If you prefer a firmer cream cheese, drain it for a longer amount of time.
  5. When it reaches the desired consistency, transfer it to an airtight container and store it in the refrigerator for up to 1 week.
  • Author: Daniel Watson