Sturdy Whipped Cream Frosting

SUBMITTED BY: Jo-Lynn

"This is a YUMMY whipped cream frosting that is very stable and can be left 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."

PREP TIME	10 Min
READY IN	10 Min

SERVINGS & SCALING

Original recipe yield: 5 cups

USMETRIC

About scaling and conversions

INGREDIENTS

1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy cream

READ REVIEWS (16)

DIRECTIONS

Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Sep. 27, 2007 by Artemis

I was asked to make a wedding cake for a friend on which the frosting was not too sweet. She absolutely loved the flavour. As for sturdiness, I added a package of gelatine powder just before decorating as the cake would be sitting in the fridge overnight, and out on a table for a few hours. Definately a good alternative to supersweet buttercream.

4 users found this review helpful

Reviewed on Jun. 23, 2007 by LAD

I just served this frosting on my baby boy's first birthday cake. It was a BIG hit, and in my book is perfect--thicker than whip cream frosting and lighter than buttercreme. A great fresh flavor and not too sweet. I used full-fat cream cheese because the store i went to didn't have reduced fat. This will become my standard frosting.

3 users found this review helpful

Reviewed on Jul. 23, 2007 by amg

This icing is simply delicious! However, it was not as "sturdy" as I had hoped. Perhaps because I was using a hand mixer instead of the "whisk attachment" mentioned. I will try this again, but will use a chilled bowl, beaters, and won't soften the cream cheese as much as I did. I do have to say that my daughter and nephew completely ignored my cake, and just licked the frosting off!

2 users found this review helpful

MORE MEMBER REVIEWS

ADVERTISE WITH US

Recipe Submitter:

Jo-Lynn

	Cooking Level: Expert Home Town: Golden, Colorado, USA Living In: Palm Harbor, Florida, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Want to know when there are new recipes on the site? SIGN UP NOW

NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 220

Total Fat: 19.1g
Cholesterol: 69mg
Sodium: 90mg
Total Carbs: 10g
Dietary Fiber: 0g
Protein: 2.7g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

User Name	Password

Remember me? Forgot password?