Whipped Cream Cream Cheese Frosting


A decadent whipped cream and cream cheese frosting that has everyone asking if they can lick the bowl. It pipes very well

I use 1 3/4 cups of POWDERED SUGAR instead of regular sugar for frosting! It firms it up enough to be a better frosting. If your cake is sweet, you might consider using less powdered sugar (cutting back on the sugar in the frosting makes for an excellent mix with a sweet cake). If you do decide to use less sugar, add 1/8 – 1/4 teaspoon of cornstarch to firm. Be sure to beat heavy whipping cream in an entirely separate bowl, and then beat together with cream cheese mixture. Definitely, freeze beaters and bowl before whipping the cream and deep chill frosting afterwards. 

If you are concerned about it not being stiff enough for decorating I would do the following. Dissolve 1 Tablespoon unflavored gelatin in 2-3 T boiling water. Strain out lumps if necessary. While beating the finished frosting very fast with mixer pour in hot gelatin mixture. I know this may seem odd-beating quickly and adding hot liquid but it works. Keep beating for a minute or two until it is well mixed (if not there will be lumps of gelatin). The frosting will stand up much better for decorating, I've used it many times for borders, writing and other (nothing too fancy though). The frosting will hold its shape after it is decorated for a few days.

Overall, this is the best cream cheese frosting/filling I've ever had!

Get the recipe here >> Whipped Cream Cream Cheese Frosting @ themerchantbaker.com

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