Whipped Cream Cream Cheese Frosting

By efriend

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 gradually 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 if you're not planning to pipe it)
• 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

Preparation

Step 1

Yield: 24 cupcakes/2 9 inch pans

Just beat the cream cheese mixture together first astated in the recipe, then gradually 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.)

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 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. (Update 4-15-17: Don't over beat your mixture in this step or it will get soupy. It should only take a minute or two to whip up the cream cheese and sugar mixture. Don't worry about checking for sugar grittiness. Just make sure it's fully combined and still fluffy.)

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. (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

*Update 3-22-17-Since there are some who are having issues with the recipe, I would recommend using the two bowl method. Then you know you've whipped your cream to stiff peaks, you know your cream cheese is still fluffy and not soupy. Then just fold the two together.

*If you are using a stand mixer and using the one bowl method, you'll need to use the paddle to mix the cream cheese mixture and then switch to the whip attachment to insure the cream whips up properly.

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