Cake Central › Recipes › Sturdy Whipped Cream Frosting

Sturdy Whipped Cream Frosting

 

"This is a YUMMY whipped cream frosting that is very stable and does not melt at room temperature unlike many standard whipped cream frostings. It also makes a GREAT dip for fresh fruit -- not too sweet, just right! This recipe is GREAT for a stand mixer but will work with any good mixer."

 

 

Ingredients:

  • Original recipe makes 5 cups
  • 1 (8 ounce) packagereduced-fat cream cheese, softened
  • 1/2 cupwhite sugar
  • 1 teaspoonvanilla extract
  • 1/2 teaspoonalmond extract
  • 2 cupsheavy cream

 

Directions:

Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

 

Comments (5)

Is the white sugar, the same as the sugar you add in a cup of coffee? Dumb question I know but different countries call foods different things. Thanks
You are correct. White sugar is the granule kind that you bake with and add to your coffee.
But wouldn't that sugar leave a crunch in the icing?
Is this frosting good enough for outdoor or just in door occasions?
Thanks :)
I have tried this twice and neither time has it whipped up.
This is actually my recipe and was originally posted on allrecipes.com.  Not sure how it ended up here credited to someone else but hopefully others are getting good use of it regardless. Granulated white sugar will NOT impart a grainy texture to this frosting. Merrybaker, in my area the cream was "heavy cream" but it may also be "whipping cream" in your area. Noveen, I created the recipe while living in Florida and used it outdoors on many occasions -- it holds up MUCH better than regular whipped cream frosting. Some reviewers have said that they only have success when they chill the bowl and beaters but I haven't ever done that and it turns out perfectly for me every time. It certainly wouldn't hurt to toss them in the fridge or freezer 20-30 minutes ahead of starting if you wanted to.
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