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My review
Sturdy Whipped Cream Frosting
Jo-Lynn
"This is a YUMMY whipped cream frosting that is very stable and does not melt at room temperature unlike many standard whipped cream frostings. It also makes a GREAT dip for fresh fruit -- not too sweet, just right! This recipe is GREAT for a stand mixer but will work with any good mixer."
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Ingredients
10 m servings 219 calsOriginal recipe yields 12 servings (5 cups)
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Directions
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Prep
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Ready In
- Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak. Watch Now
Nutrition Facts
Per Serving: 219 calories; 19.1 g fat; 10 g carbohydrates; 2.7 g protein; 69 mg cholesterol; 90 mg sodium. Full nutrition
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Reviews
Read all reviews 9241062 Ratings
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Most helpful positive review
2/3/2008
I have been searching for a light whipped frosting that will hold up without refrigeration. THIS IS IT!! Delicious, light, and sturdy. I decorated a cake and left it at room temp overnight ju...
Most helpful critical review
4/3/2010
Not sturdy. And, as others have commented, because you wait and expect it will GET sturdy, you keep on whipping... and then it collapses. The taste isn't even all that great either - not sweet ...
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2/3/2008
I have been searching for a light whipped frosting that will hold up without refrigeration. THIS IS IT!! Delicious, light, and sturdy. I decorated a cake and left it at room temp overnight ju...
9/27/2007
I was asked to make a wedding cake for a friend on which the frosting was not too sweet. She absolutely loved the flavour. As for sturdiness, I added a package of gelatine powder just before dec...
8/11/2012
**Please read this review if you had trouble with this recipe or are new at baking! This recipe is good but has flaws with the method. Heavy cream (or heavy whipping cream) CAN'T be beaten into...
6/23/2007
I just served this frosting on my baby boy's first birthday cake. It was a BIG hit, and in my book is perfect--thicker than whip cream frosting and lighter than buttercreme. A great fresh flavor...
2/19/2009
This is my second update: PLEASE NOTE: I submitted this recipe and want to make sure that people understand what it is and what it isn't. This is frosting -- it's NOT meant to be piped like bu...
3/30/2008
I made this recipe for my daughter's Strawberry Birthday cake. My husband loves buttercream frosting (super sweet) while I prefer a light whipped cream frosting (not too sweet). By adding more...
8/3/2008
This turned out great! It whipped up nice and fast, was fluffy and held up nicely. The only change I made was that instead of almond extract I used lemon extract. You could use any flavor you'd ...
12/1/2008
Easy, great flavor, and fairly sturdy. It didn't melt, but it wasn't the best for piping. When piped, the details didn't come out as sharply as buttercream. I had to add a package of whipped ...
3/18/2008
This is and EXCELLENT whipped cream Frosting!! The texture is very stable and the taste is heavenly! I used a hand mixer with regular beaters,full fat cream cheese and granulated sugar. It was a...