Recipe by Jo-Lynn
"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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1 (8 ounce) package
reduced-fat cream cheese, softened
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!
OK as a fruit dip but a bit tangy from the cream cheese. I'd use it on a 9x13 cake with berries but not on other cakes. Not what I was looking for in a whipped cream frosting.
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.
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.
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! :)
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Sturdy Whipped Cream Frosting
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 171
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