Sturdy Whipped Cream Frosting Recipe - Allrecipes.com
Sturdy Whipped Cream Frosting Recipe
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Sturdy Whipped Cream Frosting
This frosting tastes delicate but holds up well at room temperature. See more
  • READY IN 10 mins

Sturdy Whipped Cream Frosting

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 5 cups Change Servings
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  • PREP

    10 mins
  • READY IN

    10 mins

Directions

  1. 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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 03, 2008

I have been searching for a light whipped frosting that will hold up without refrigeration. THIS IS IT!! Delicious, light, and sturdy. I decorated a cake and left it at room temp overnight just to see, and it was still perfect the next morning. Also tried a chocolate variation by adding a little cocoa with the sugar. That too, turned out beautifully. Thanks!

 
Most Helpful Critical Review
Apr 07, 2010

Not sturdy. And, as others have commented, because you wait and expect it will GET sturdy, you keep on whipping... and then it collapses. The taste isn't even all that great either - not sweet enough and too much tang from the cream cheese, so I added another 1/4 cup of sugar. While this was a definite improvement in the taste, it of course did nothing to help make this frosting live up to its name. I had intended to pipe this to decorate my cake, but that wasn't EVEN about to happen with this frosting.

 
Sep 27, 2007

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.

 
Jun 23, 2007

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.

 
Aug 03, 2008

This turned out great! It whipped up nice and fast, was fluffy and held up nicely. The only change I made was that instead of almond extract I used lemon extract. You could use any flavor you'd want with great results, Im sure. I will definitely be using this recipe again! :)

 
Mar 30, 2008

I made this recipe for my daughter's Strawberry Birthday cake. My husband loves buttercream frosting (super sweet) while I prefer a light whipped cream frosting (not too sweet). By adding more sugar and using more vanilla instead of the almond extract (we don't care for that flavor) it was the perfect! Without the extra sugar and vanilla (minus the almond extract) it tasted too much like cream cheese, so I just kept adding sugar and vanilla until I got the flavor I was looking for.

 
Nov 18, 2011

This is my second update: PLEASE NOTE: I submitted this recipe and want to make sure that people understand what it is and what it isn't. This is frosting -- it's NOT meant to be piped like buttercream icing. If you can get it to the consistency that will pipe -- great -- but my own experience is that it will probably "break" if beaten that much. Secondly, my comment about "leaving it out" doesn't mean to leave it out overnight or for a long period of time -- dairy shouldn't be left out long term, as many reviewers have noted. The comment was meant to compare this frosting to standard whipped cream frosting which starts to "fade" very quickly and can be problematic. If you're set on trying to use this as decoration instead of just the frosting I meant it as, you may want to try adding some Confectioners (XXX or 10X) sugar. That should help to stiffen it . Also, using chilled beaters and bowls is always a good idea when working with dairy. Hope you enjoy! Happy baking!

 
Dec 23, 2008

Easy, great flavor, and fairly sturdy. It didn't melt, but it wasn't the best for piping. When piped, the details didn't come out as sharply as buttercream. I had to add a package of whipped cream stabilizer to stiffen it up some more. However, this would work fine as is for regular icing. I also wouldn't let this sit out for hours because it still has cream cheese and cream, which can spoil if left out too long.

 

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Nutrition

  • Calories
  • 219 kcal
  • 11%
  • Carbohydrates
  • 10 g
  • 3%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 19.1 g
  • 29%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 90 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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