Whipped Cream Cheese Frosting for Cinnamon Rolls

By ctozzi

Light, creamy and not too sweet, this is one of my favorite cream cheese frostings. Lightened with whip cream, it is a wonderful light but stable frosting. Of course we're talking light in the context of texture, not calories. The frosting is fantastic on carrot, red velvet cake or my pumpkin spice cake, cupcakes, cinnamon rolls and even a dip for dunking fruit.

This recipe probably makes more than enough for the rolls above, but I admit to dolloping an obscene amount onto my oven fresh buns. That's just how Ms. Humble rolls.

Ms. Humble's Whipped Cream Cheese Frosting
Can and should be halved for more modest, non-crazy pregnant woman portions

Ingredients

• 16 ounces cream cheese, room temperature
• 1 1/2 cup powdered sugar
• 1 teaspoon vanilla
• 1 cup heavy cream, cold. Higher the fat content, the better (I'm using 40% Ultra)

Preparation

Step 1

Beat the cheese, sugar and vanilla until smooth and fluffy. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture and quickly and briefly beat to combine. Do not over beat.

Slap goose-egg sized portions of the whipped cream cheese onto your hot cinnamon rolls and consume with pregnant woman-like abandon.