Whipped Cream Frosting
Course: DessertCuisine: AmericanDifficulty: Easy10
servings1
hourA friend requested for their birthday cake a chocolate cake with whipped cream frosting and berries. I had made whipped cream frosting before but found I needed one that would stabilize so that it could be eaten in a few hours. I had always made one with whipped cream, a bit of sugar, cream of tartar and vanilla. It woks well if you are going to eat the cake soon after it is made or use it to dip strawberries in. This recipe works great and the added cream cheese makes it have the perfect consistency for spreading on a cake. I would strongly suggest that you use a stainless steel bowl and either a hand mixer or a stand mixer. I would also strongly suggest that you place the bowl and the beaters in the frig for 30-45 minutes before using. It will yield a better product. Let the cream cheese come to room temperature. ***You will have plenty of frosting to frost and 8 or 9 inch cake, even a 9×13 inch cake.
Ingredients
1 (8oz) package cream cheese, left out for 30-60 min
1 cup powdered sugar
1Tablespoon Vanilla
1 teaspoon cream tartar
Orange zest, optional
2 cups heavy cream
Directions
- Place stainless steel bowl and beaters in the refrigerator to get cold for at least 30 minutes. Remove the cream cheese and allow to sit on the counter to soften.
- Once the bowl and beaters are very cold, add the heavy cream and 1 teaspoon cream of tartar. Beat on high speed until stiff peaks form. Place in refrigerator.
- In a large bowl, with clean beaters, beat sugar, cream cheese, and vanilla.
- Add 1/3 cup cup of whipped cream to the cream cheese mixture, and gentle fold in. Repeat with remaining whipped cream mixture and fold in until completely combined.
- Spread frosting over cake.
