Thursday, August 27, 2015

Whipped Cream Cream Cheese Frosting

Kathleen wanted a cream cheese frosting and this was a bit different than the usual.  We all liked it and next time I will NOT frost the cake a day ahead.  The red velvet bled through.  Still tasted great!
Whipped Cream Cream Cheese Frosting

Yield: enough to frost a 2 layer 9" cake or 24 cupcakes

1 1/2 cups heavy whipping cream or heavy cream, cold
1 8 ounce package cream cheese, cold (you can use Neufchatel)
1 cup sugar (or 3/4 cup if you prefer it less sweet)
1/8 teaspoon salt
1 teaspoon vanilla extract Beth used clear vanilla

In a large bowl, whip cream with a mixer until it forms stiff peaks.

In another bowl, use a hand mixer to soften the cream cheese, about 30 seconds.

Add sugar, salt and vanilla to the cream cheese and whip until fully combined and creamy. Check a small bit between your fingers to insure sugar crystals have "melted" into the mixture so there is no grittiness.

Fold whipped cream into cream cheese mixture then use mixer until it's fully combined and fluffy.
Use immediately for frosting, piping or filling. Store leftovers and whatever you've frosted or filled in the refrigerator.

Notes(from original author)

*I've always used the full cup of sugar, but yesterday I tried reducing it to 3/4 cup and I liked it better with less. Either way, it's delicious.

*I have a stand mixer and a hand mixer, so to save time, I usually let my stand mixer whip the cream while I mix the cream cheese mixture with my hand mixer.

*You want to work quickly and keep everything cold for best results when piping or frosting. If I have leftovers, I usually leave them in the piping bag and place the piping bag in a Ziploc and store in the refrigerator up to 3 days. It still pipes beautifully one day after storing, however, I've only used that option for leftovers.

*If I have leftover cake that has this frosting on it, I slice individual pieces, wrap in wax paper and place the wrapped pieces in a freezer Ziploc bag. I either thaw in the refrigerator overnight, or allow to thaw at room temperature for about 30 minutes, or very carefully use the microwave on a 50% power setting. You want to thaw the cake without melting the frosting.

No comments:

Post a Comment