Sturdy Whipped Cream Frosting
This is a YUMMY whipped cream frosting that is very stable and does not melt at room temperature unlike many standard whipped cream frostings. It also makes a GREAT dip for fresh fruit -- not too sweet, just right! This recipe is GREAT for a stand mixer but will work with any good mixer.
**Please read this review if you had trouble with this recipe or are new at baking! This recipe is good but has flaws with the method. Heavy cream (or heavy whipping cream) CAN'T be beaten into the peak stage with any presence of fat or grease in the bowl or on the beaters- it won't whip. This is why many recipes will specifically say "start with clean bowl and beaters". So pouring the heavy cream into a big bowl of fat (cream cheese) will most likely end up with a broken mess. The cream needs to be beat to stiff peaks FIRST & separately. I also would suggest adding 1 tsp of cream of tartar to the cream to help stabilize it. Place cream, cream of tartar in CLEAN bowl (I always use stainless steel one when whipping cream) and clean beaters into the fridge to chill. After it's chilled whip it to stiff peaks then place back in fridge while you do the other part. Beat the cream cheese, extract, sugar (I used powdered sugar to again help with keeping it stiff) and I added orange zest, so its combined. Then I
I really liked how this turned out and would definitely make it again. I would consider adding less cream cheese in the future, depending on how I wanted it - as written, this is about halfway between regular whipped cream and a cream cheese frosting. I had no problems getting the cream to whip while using the instructions as written, but I did add it very very slowly and my kitchenaid was probably on med-high instead of medium speed while I was adding it. I used it as a middle layer and the outer frosting on a cake and it held up well for about two hours at room temperature.
I made this frosting. The only change was no almond extract b/c I have a tree nut allergy. I made two cakes on the same day with two different recipes for frosting. Frosting from this recipe went on a coconut cake. A different chocolate frosting went on the chocolate cake. The coconut cake was the big hit among the adults. Everyone wanted to know my recipe, when the cake came from a box! The frosting MADE the cake.
Hands down the best whipped cream I have ever had!! It reminds me of the same whipped cream that Jason's Deli uses for their strawberry shortcake. I adjust it for my preference, only used 40z (half) of cream cheese and 1 cup (half) of heavy cream. Everything else I kept the same and followed the instruction. I had enough for a 9x13 pound cake I made for strawberry shortcake. I assembly the cake with the whipped cream and put in the refrigerator. I can't wait until dessert time tomorrow! Thanks for sharing this awesome recipe.
I was surprised this would hold up containing so much whipping cream. I left out a frosted cupcake overnight and the frosting is still perfect. It had a little too much cream cheese flavor, though. Next time I'd add more vanilla. Surprising and tasty.
This was delicious and worked wonderfully with chocolate cake. The only suggestion I have is follow other suggestions and beat it on a higher speed once the heavy cream is all incorporated. I stopped to scrape and stir twice... I think it maybe took 5 minutes to fluff up to the consistency I wanted. To be clear I just wanted a nice not too sweet home made frosting and this was PERFECT But i wasnt trying to flute with it or anything like that... The recipe made more than I needed for my cake so I'm using the extra with berries :) Thank you!