Whipped Frosting

Decorating By CreativeGirl220 Updated 10 Oct 2008 , 1:38am by JanH

CreativeGirl220 Cake Central Cake Decorator Profile
CreativeGirl220 Posted 9 Oct 2008 , 1:36am
post #1 of 3

I followed a recipe for whipped cream cheese frosting and it said to refrigerate which I did and now its all soupy like. I was wondering how could I stiffen it up. The recipe was 2 c. heavy cream, 1/2 c. sugar, 1 tsp. vanilla, and 1-8oz. of cream cheese. I was thinking use pwd. sugar and another cream cheese to try and stiffen it up. Any suggestions?

2 replies
keyshia Cake Central Cake Decorator Profile
keyshia Posted 9 Oct 2008 , 2:07am
post #2 of 3

Just a suggestion but did you try whipping it again? I know that with most icings when you put them in the fridge you have to give them a good whip to make them better...maybe someone else has different advice. icon_smile.gif

JanH Cake Central Cake Decorator Profile
JanH Posted 10 Oct 2008 , 1:38am
post #3 of 3

Here's the CC recipe for whipped cream and cream cheese frosting:


Same recipe from allrecipes.com with reviews:


The above recipe only uses 1-1/2 cups of whipping cream and results in a soft icing.

If you read some of the allrecipes reviews, there are tips given for firming up the frosting.

In addition to adding p.s., instant pudding might help (since it contains thickeners).


Quote by @%username% on %date%