A heavenly coating for any cake. Whipped cream is gently folded into sweetened cream cheese.
Whipped Cream Frosting
- 1 (8 ounce) package cream cheese, softened
- 1 cup white sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
1 In a large bowl, beat cream cheese, sugar salt and vanilla until smooth. In a small bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture.
Fantastic!! Very tasty, but not heavy & overly sweet like cream cheese icing. Best of both worlds!! I doubled it for a 9" round spice cake, and would have had MORE than enough to fill the cake also. I used less sugar - 1 1/2 cups for a double batch, and it was plenty sweet.
Can this be smoothed out and decorated? I am making a baby shower cake and would like to use something that is not as sweet as buttercream and better tasting than fondant.
Made this recipe with 1/2 spenda for a pre-diabetic and the whole family loved it!!! Definitely needs some refrigeration on a hot day and need to make sure the cream cheese is sufficiently softened (or else you get lumps) but it tastes light and delicious :)
For the white sugar, are you referring to powdered sugar? Thanks!
I tried this recipe yesterday, i do not know if i did something wrong but it come out runny, i did just what the recipe said to, but it did not work for me. The flavor was great, but i can no frost or decorated a cake with it. I thought it will be like a whipped cream frosting type of thing or maybe a cream cheese frosting, but it did not work i was expecting. I wondering what i did wrong or if the same happened to someone else
Josefina20, I have not tried this recipe but I know that when making whipped cream frostings it is best to put your whisk attachment and bowl if the freezer for 15-30 then take out and whip up the heavy cream until it forms peaks then fold in the cream cheese. Maybe this should work. I just made strawberry whipping cream filling for a cake over the weekend and it tured out great. Hope this helps :)
Login To Leave A Comment