Recipe by SusieQusie
The addition of cream cheese whipped with heavy cream produces a stiffer mixture that stands up to desserts longer even between cake layers. This recipe was part of a longer, involved cake recipe from America's Test Kitchen.
Top Review by JPsBarbie
This was perfect! It was just the right amount of sweetness and held up much better than regular whipped cream frosting would have in 100 degree heat. I am sure to be using this regularly.
- 8 ounces cream cheese, room temp
- 1⁄2 cup sugar
- 1⁄8 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups heavy cream
Directions See How It's Made
- Beat cream cheese, sugar & salt with an electric mixer on medium-high speed until light and fluffy, 1-2 minutes, scraping down sides of bowl often. Add vanilla and beat for 30 seconds.
- With speed on low, gradually add the heavy cream in a slow steady stream. When almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2-3 minutes more.