Prep 5 mins
Cook 0 mins
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.
- 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.
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.
Brenda didn't make me do it! I've wanted to have whipped cream on top of my cakes that won't gradually melt on the table waiting for the birthday boy to cut, can't say this is it though, as it still doesn't like heat, and I wouldn't dare posting the photos as when I pipped it onto the cake I've already had it out of the fridge for 10 min, and so the deco is quite runny. All in all, the taste is amazing, this is the first time my mother didn't mind the cream cheese, and the party guests were amazed by the icing, they didn't care much about the cake! "The icing is to DIE for!!!" my guest said. :) Thx for the recipe, I'll be sticking to this now!
*Brenda made me do it too* ! DH has a HUGE sweet-tooth, but that is not enough. He then *requires* whipped cream over all things sweet. We have always used the fake spray stuff. I hate it, but the truth is I have never been very good w/the real stuff. The real stuff is history for me. I may still use the fake spray stuff on occasion, but this will be my go-to for whipped cream needed in larger qty. Thx for posting this for us, SQ. :-)