Had many requests. Beat topping until it thickens and forms soft peaks, about 3-5 minutes. All Rights Reserved. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. hi! Back to Whipped Cream Cream Cheese Frosting. That is what I needed to know. One batch is enough to frost a 9×13 inch cake. If you are making on a warmer day, chill your bowl and whisk and keep your heavy whipping cream cold until you are ready to make. This site uses Akismet to reduce spam. It is recommended to use this right away to decorate your cakes or cupcakes. MAY I ADD A HINT TO ALL WHO HAVE HAD TROUBLE WITH THIS RECIPE BEING RUNNY! Thought that was a pretty good review, and convinced me that the frosting held up for a couple of days! This post may contain affiliate links which won’t change your price but will share some commission. I did as another reviewer suggested and whipped my cream in a separate bowl than the other stuff. IF USING THE SAME BOWL AND BEATERS YOU MUST WHIP THE CREAM FIRST. Like this recipe? Make the cream cheese filling by mixing softened cream cheese with sugar, heavy whipping cream, lemon juice, vanilla and ... minutes). Garnished w/strawberries as seen in the pic and placed them between a papertowel to draw up the extra moisture and not leave pink 'footprints' on my frosting, or slide down the sides from wetness. If you want defined piping for a cupcake or cake recipe then I would use 1 ½-1 ¾ cup of cream. Remove from stand mixer and set aside. I didn’t cook the initial ingredients enough and it came out lumpy! I also kept the cream cheese cold, and I think this is important. I did as another reviewer suggested and whipped my cream in a separate bowl than the other stuff. I appreciate the 5 stars. Fold together and it is absolutely scrumptious!! YUMMY YUMMY YUMMY! I had absolutely no problem with runniness, and can imagine piping this. Like this recipe? I made this for my sister’s gathering. I used 8 oz of whipped cream cheese instead of bar cream cheese because I had it and thought it would make it easier to incorporate into the whipped cream. Awesome flavor! I recommend making 1 1/2 batches of this frosting if you want to frost a larger 7″ or 8″ layer cake. I threw it in the garbage, went to the grocery store and purchased the ingredients to this recipe! Just be sure to chill them in the fridge once frosted! Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. Subscribe to my newsletter and get my fav tips to take your cakes & cupcakes to the next level. This recipe can be made with a stand mixer or electric hand mixer. VERY DELICIOUS! Fold together and it is absolutely scrumptious!! Switch to the whisk attachment and slowly add in heavy whipping cream until fully incorporated. In a small bowl beat whipping cream until stiff peaks form; set aside. It also has the best taste. Nutrient information is not available for all ingredients. Increase the speed to medium high once the powdered sugar is incorporated, and mix for about 1 minute. Hi Sharon- do you want a whipped cream or a cream cheese frosting. The best frosting ever this whipped cream cheese frosting is made by whipping heavy cream into a sugar and cream cheese base. I was making dessert for Easter dinner. Cupcakes, pies, cheesecake, you name it! Place 1 cup (8oz. Happy Thanksgiving! Add heavy cream; beat with an electric mixer on medium-high speed until soft peaks form, 30 seconds to 1 minute, scraping down sides of bowl as needed. It's easy to make and delicious to eat with any flavor. Wow. It is just enough warmth to "melt?" It is a lot less concentrated than gel food coloring, and the extra liquid can cause this frosting to break or look streaky. The Best Layer Cakes, Birthday Cakes, Holiday Cakes, Bundt Cakes....Cakes for every occasion! MAY I ADD A HINT TO ALL WHO HAVE HAD TROUBLE WITH THIS RECIPE BEING RUNNY! What this means is that the mixture is thick enough to have peaks form but will not stay when the beaters are removed. Once all of the cream is added make sure to scrape the bowl down to make sure there are no cream cheese bits stuck to the bottom of the bowl and not incorporating into the whipped cream. Note: click on times in the instructions to start a kitchen timer while cooking. I make large special occasion/wedding cakes. The only thing to keep in mind is that this is a cream-based frosting so it will not hold up well in a warm environment! Used it with vanilla cupcakes filled with strawberry curd. The correct ratios are very important when making this frosting or you can be left with a soupy mess. Amount is based on available nutrient data. Keywords: cream cheese whipped cream frosting, stabilized whipped cream, cream cheese frosting, whipped cream with cream cheese, Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes, Your email address will not be published. Read More…, Copyright © 2019 Confessions of a Baking Queen on the Cravings Pro Theme, Elizabeth Waterson I Confessions of a Baking Queen. Whip for another couple of minutes after the cream has been added until you get a thick whipped cream texture do not over mix. (Ps I’m Irish sorry to use grams and icing sugar). My main tip if you use a hand mixer is to be patient. Watch the mixture closely once the heavy cream is fully mixed in. Chill your mixing bowl and whisk attachment in the freezer for 30 minutes to help this whipped cream frosting whip up better. Please see my full disclosure policy for details.