Pineapple Cream Cream Cheese Frosting, Whipped

By RoketJSquerl

Ingredients

• 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)
• 1/2 cup crushed pineapple, well drained
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 teaspoon pineapple extract

Details

Servings 2
Adapted from themerchantbaker.com

Preparation

Step 1

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, pineapple and pineapple extract 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.

*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.