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Sturdy Whipped Cream Frosting

Reviewed: Aug. 21, 2012
This whipped cream frosting is AMAZING! I have received so many compliments on it that I haven't used another frosting since. I have done this countless of times and have never had a problem with it being runny or lumpy. Here's what you do! THIS IS CRUCIAL: Freeze your mixing bowl (preferably metal) and your whisks for at least a half hour prior to starting this process. (You can even freeze the heavy cream for about 10 minutes before starting.) Make sure the cream cheese is soft and at or close to room temperature (soft enough that you can easily smush it with the back of a spoon). Using a mixer, I blend the cream cheese, sugar, and vanilla extract until it is all blended, soft, and creamy. I then switch up to the highest speed of the hand mixer while slowly pouring the heavy cream into the bowl. Make sure to use a spatula to scrape the sides and bottom of the bowl once or twice. Once the heavy cream is fully incorporated into the cream cheese mixture, I continue mixing at the highest speed, but move the hand mixer in a quick, circular motion (this gets even more air into your frosting.) Use a spatula to scrape the sides and bottom and continue with the high speed and circular motion until the frosting gets thick. When the frosting has stiff peaks (meaning a peak can stand on its own and won't fall over), you are DONE! :) It holds up so well in room temperature and tastes absolutely delicious, especially with chocolate cake, so don't give up on this!
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