Oct 20 2008
Whipped Cream Cheese Frosting
1- 8 oz. pkg cream cheese
1 cup powdered sugar
1/8 tsp salt
1 tsp vanilla extract
1-1/2 cups heavy whipping cream
In a large bowl, combine all ingredients and beat until smooth.
OR
In a large bowl, beat the cream cheese, sugar, salt and vanilla until smooth. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Add to the cream cheese mixture and whip just to combine – about 30 seconds.
Yep, that’s it.
Be careful when whipping the cream that you don’t over whip it and make butter. Starting with a well-chilled metal bowl helps.
If you are planning to pipe it for decorating, chill it for at least 1 hour.
If you want to color it, add the color when the cream is just starting to firm up, or paint stripes of color down the sides of the bag for a fun effect.
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Yes, this is the same frosting from the cinnamon rolls, but it is so buried in that post that people have asked that I post it by itself. So, here it is! I also use this just about any time I need a good frosting.
Stumble It!
[...] DELICIOUS recipe for vanilla bean cupcakes over at bakespace.com and topped them with minty-green whipped cream cheese frosting. Oh yeah… it was good. We also had a huge Costco-sized pumpkin pie, and there was only [...]
I really enjoy the vanilla flavor for the frosting, especially around october with pumpkin muffins. I have to say making your own whipped cream is the best though, the flavors ‘fresher’ in my opinion.. and you can flavor things up a bit easier.
I’d check out a site like Whip Its .org (found them just clicking around for ‘whip-its’, one of the brands.) or maybe search for “whipped cream dispensers”
Anyway, delicious recipe!
Sincerely,
Joe Ann
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