Whipped Cream Cream Cheese Frosting
photo by Hannah Petertil
- Ready In:
- 1 (8 ounce) package cream cheese, softened
- 1 cup granulated sugar
- 1 pinch salt
- 1 -2 teaspoon vanilla
- 1 1⁄2 cups heavy whipped cream, unwhipped (33-35%)
- In a bowl whip the 1-1/2 cups whipping cream until stiff peaks form.
- In another large bowl beat together the cream cheese with sugar, salt and vanilla until smooth.
- Using a spatula fold in the whipped cream into the cream cheese mixture.
Questions & Replies
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Absolutely the perfectly light fluffy texture for cakes with the perfect amount of cream cheese taste that is not overpowering! It also holds up extremely well over a period of time, and easy to decorate with. A definite keeper and crowd pleaser! )As shown in the pic, my first attempt at decorating a red velvet cake using a ziplock bag and decorating star tip.) Thank you!
Now you know my secret to perfect cakes. This frosting recipe has been my go-to since high school. Usually I just make guesses about the measurements because I never feel like searching for the recipe (and more or less have it memorized) but this recipe turned out perfectly. Just be sure to follow the steps and really cream the cream cheese and ALWAYS add the sugar, salt and vanilla to the cream cheese not the whipped cream. If you don't do that you can end up with a runny frosting, and no one wants that.
I followed the recipe almost exactly, only substituting with strawberry flavored cream cheese to top a red velvet (from mix) cake. What a crowd pleaser! The frosting came out a pretty, pale pink that was beautiful on the deep red cake. I will use this recipe often. I think I will try the pineapple cream cheese next!
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