Whipped Cream Cream Cheese Frosting
I've played around with this recipe a bit and found the right adjustments in order to make a frosting that will hold up to the weight of a layer cake, taste like cream cheese, and still not have that dense pasty texture of most cream cheese icings.
1 cup pasteurized heavy cream, cold
2 tbs granulated sugar
1 package Oetker (or other brand)
whipped cream stabilizer
16 oz cream cheese, softened
4 tbs unsalted butter, softened
1 cup powdered sugar, sifted
vanilla extract to taste
Beat together cream cheese, butter, powdered sugar, and vanilla.
In a separate bowl with clean beaters whip the cream, granulated sugar, and stabilizer until medium peaks form.
Add a bit of the whipped cream to the cream cheese mixture. Stir to combine. Fold in the remaining whipped cream in two additions.
91 users found this review helpful
Nov. 18, 2005