So I made the Whipped Cream Frosting here on CC, I had a carton of stuff called 'Whipping Cream', the recipe says beat cream untill stiff peaks form, well I couldn't get peaks it just went stiff, I thought that was ok, I mixed in the cream cheese mixture to the cream and it went super runny. I thought there was no way I could put it in the cake so I decided to beat it up a bit more, and well either that was a big no no as I suspect it was or something was wrong with the cream, it turned into a curdled mess, resembling ewwwwww vomit. 
Gah big waste of ingredients 
So what did I do wrong? Why was it so runny? Beating after adding stuff to whipped cream a no no? 
Help me not to make this mistake again guys, I'd really like to give it another go! 
Yeah I folded the cream cheese sugar mix into the beaten cream and it went runny, then I used the beater to try and stiffen up the mix a bit more and it went lumpy and separated
I followed the recipe exactly, here:
http://forum.cakecentral.com/cake_recipe-901-Whipped-Cream-Frosting.html
Thing is I tasted it before it went blah and it was sooo nice! How can I get it thicker without overbeating it??
Yeah I folded the cream cheese sugar mix into the beaten cream and it went runny, then I used the beater to try and stiffen up the mix a bit more and it went lumpy and separated
I followed the recipe exactly, here:
http://forum.cakecentral.com/cake_recipe-901-Whipped-Cream-Frosting.html
Thing is I tasted it before it went blah and it was sooo nice! How can I get it thicker without overbeating it??
This recipe looks yummy...once applied does the cake need to be refrigerated?
I folded the cream cheese sugar mix into the beaten cream
Well no wonder.
The recipe says to fold the cream into the cream cheese mixture, just like I suggested (even before I knew which recipe it was). When you fold a mixture into anothe´r mixture you do it by hand with a spatula, not the mixture.
Hmmm... I've never made this recipe, but it certainly sounds good!
I don't think beating the heavy cream stiff would break it down once incorporated into the cream cheese mixture if you used the "folding" technique. Whenever I fold whipped cream into another mixture (such as for chocolate mouse), I do so gently by hand with a spatula. Did you use regular cream cheese (versus the reduced or fat free version)? Because I know sometimes it does make a difference in texture and consistency of some recipes.
I'm sorry, but I don't have any suggestions to help you bring your frosting to the correct consistency. Wait! Maybe put it in the frig to see if it'll harden some, then gently whip again? But in reference to what chutzpah said, if you are on your way to butter, I have no idea what would work.
Good luck, though. I do hope everything turns out okay for you! 
Quote by @%username% on %date%
%body%