Whipped Cream Cream Cheese Frosting
Wow. This is amazing. I just frosted some pumpkin cupcakes with it and they are perfect.
I had absolutely no problem with runniness, and can imagine piping this. It isn't really stiff, but it could happen.
I did as another reviewer suggested and whipped my cream in a separate bowl than the other stuff. I happen to have a copper bowl, which I put in the fridge to chill for maybe 30-45 minutes first. I also kept the cream cheese cold, and I think this is important. Just by nature of beating something like this you warm it up, so I took this straight from the fridge and used it. I also chilled that bowl. I whipped it for a good long time - at least five minutes. I took little samples of it because I thought I was done, but when I tasted it I crunched on grains of sugar. After more beating and careful folding, I was done.
This is amazing stuff. Just a little bite from the cream cheese, but otherwise light and fluffy with a wonderful vanilla flavor. What I don't know is how they will hold up overnight or for any length of time, so I'll post when I know that.
Update: I made this on a Sunday night and took the cupcakes to work. One woman who ate one on Tuesday said it was the most amazing thing she had ever tasted and it was just wrong to moan and groan so much over the frosting. Thought that was a pretty good review, and convinced me that the frosting held up for a couple of days!
96 users found this review helpful
Oct. 28, 2007