Whipped Cream Cream Cheese Frosting

What can I say about this amazing mountain of frosting?

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Well, I could say that my husband walked into the room after this shoot and offered to eat this whole dish of Whipped Cream Cream Cheese Frosting.  He thought it was an ice cream sundae.  When I told him it was all frosting, and that I was just using the dish as a prop,  he politely reneged and decided to go grab a spoon and get a much smaller sample from what was left in the mixing bowl.

Whipped Cream Cream Cheese Frosting has been my favorite frosting ever since I discovered it in 2005.  Yep, that’s 10 years of delicious.  In all that time, I’ve made this frosting a million times more than any other frosting.  Why?  Because it combines my two favorite frostings of all time, whipped cream and cream cheese.  I love them because they always fall into the creamy, not too sweet category.

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I’m not a sweet frosting kind of girl. When it’s too sweet, I scrape it all off or leave just a transparent layer to sweeten whatever lies beneath it.   If the frosting crusts, it’s even worse.  That’s one of my friend’s favorite frostings, the kind that makes your teeth hurt. Ugh!  Not for me.  But, I do love a good buttercream if it’s not too sweet, not too buttery and whipped to an airy lightness.  I rarely run into great buttercreams and I’m still working on my own ratios to get to my ultimate recipe for that. (I need more than one go to frosting in my recipe files.)  Over the years, I’ve found a few that I like (and will definitely post in the future) and they’ve served me well.

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This frosting is the favorite of that small group and is nothing like those teeth gratingly sweet sugary buttercreams.  People always want to know what kind of frosting it is, because it doesn’t look like a cream cheese frosting and yet has more body than a whipped cream frosting.  It looks a lot like buttercream when you pipe it, but doesn’t taste like buttercream.  Therefore, you end up with many questions like, “What kind of frosting IS this?  Or, ” I usually hate frosting but this is sooo good!” (Even my friend who loves crusty sweet frosting likes this frosting, so it has pretty wide appeal.)

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It’s also very easy to make and generally foolproof.  I’ve never ever had an issue when making it because, frankly, there’s not much to mess up.  You whip the cream cheese with sugar, salt and vanilla.  You whip the heavy cream to stiff peaks.  Fold them together, then whip with your mixer for another minute to fully combine the two mixtures.  That’s it.  The shot above is just a second before the two are combined.  The shot below is just after they’ve been combined.

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It’s actually good enough to eat alone, if you were so inclined… not an entire dessert dish full, but it’s more than just frosting. I’ve used this to frost anything from cupcakes to large, multi-tiered cakes.  (Those big cakes were actually kid birthday cakes that got out of control in size, not wedding cakes.  I’ll write about those in a future post :)  You can use it for filling whoopie pies.  It pipes beautifully so you can make pretty cupcakes or fancy fillings. It’s delicious as a sweet spread for muffins.  Make it a fruit dip or top a bowl of cut up fruit for a delicious dessert.  It’s amazing on top of pumpkin pancakes. This morning, because I had leftovers from this shoot, we added a dollop to our oatmeal, topped with a generous amount of fresh blueberries and had a wonderful bowl of blueberries and cream oatmeal.  Yes, even my son, who will ask me for “real” food if he sees we’re having oatmeal, was excited for the combination.

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I considered shooting the classic “frosting on the whisk attachment shot” that many before me have done.  Yeah, this doesn’t do that, or maybe it does but I don’t know the secret.  I’ll add myself to the millions of others on that shot the next time I make marshmallows or something with that “whippy” structure.  So shooting this had it’s challenges.  It deserved it’s own post though, so please embrace my “frosting piped on a spoon” shot :)

I’m featuring this frosting on a cake next week.  Here’s a little hint of what’s to come….

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Well, it’s a hint, but if I’m being honest, I’m simply taking advantage of a frosting shot that doesn’t involve a whisk or a spoon :)

Update! 4-23-16…For all of you looking for the chocolate version of this amazing frosting…

Chocolate Whipped Cream Creamcheese Frosting Banner

 

Whipped Cream Cream Cheese Frosting

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

Update 12-26-15: I've recently started making this in one bowl and it has worked perfectly for me. Just beat the cream cheese mixture together first as stated in the recipe, then add the heavy cream (unbeaten) and continue beating until you get stiff peaks. (I usually have to stir the cream in a little bit so that it doesn't splash when I turn the beaters back on.)

Ingredients

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

Instructions

  1. In a large bowl, whip cream with a mixer until it forms stiff peaks.
  2. In another bowl, use a hand mixer to soften the cream cheese, about 30 seconds.
  3. 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.
  4. Fold whipped cream into cream cheese mixture then use mixer until it's fully combined and fluffy.
  5. Use immediately for frosting, piping or filling. Store leftovers and whatever you've frosted or filled in the refrigerator.

Notes

*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. (Now I use the "one bowl" method, so only one mixer is needed!:)

*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.

*Update 8/31/15...Many readers have asked about leaving this frosting out at room temperature. Here's the response I've given...It depends on how hot it is. When I use this recipe, I always keep my frosted cake/cupcakes etc... refrigerated until I have to take them anywhere, but they’ve been out up to two hours (in air conditioning or cool weather) and held up well, though I think they’re probably best up to one hour. I don’t like to leave anything perishable out more than two hours anyway. I wouldn’t leave them out for long at a hot picnic or in very warm weather. I actually like to take my cakes out about 1/2 hour or up to an hour before serving so that they can lose the chill of the refrigerator and the cake isn't too dense from being cold. So, I try to serve the frosted baked good almost at room temperature. But this is not a recipe I would leave out for hours and hours at a party. My Whipped Vanilla Frosting recipe is perfect if you need something that can live for a longer time at room temperature.

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