Sturdy Whipped Cream Frosting

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 just to see, and it was still perfect the next morning. Also tried a chocolate variation by adding a little cocoa with the sugar. That too, turned out beautifully. Thanks!

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 decorating as the cake would be sitting in the fridge overnight, and out on a table for a few hours. Definately a good alternative to supersweet buttercream.

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 and not too sweet. I used full-fat cream cheese because the store i went to didn't have reduced fat. This will become my standard frosting.

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 buttercream icing. If you can get it to the consistency that will pipe -- great -- but my own experience is that it will probably "break" if beaten that much. Secondly, my comment about "leaving it out" doesn't mean to leave it out overnight or for a long period of time -- dairy shouldn't be left out long term, as many reviewers have noted. The comment was meant to compare this frosting to standard whipped cream frosting which starts to "fade" very quickly and can be problematic. If you're set on trying to use this as decoration instead of just the frosting I meant it as, you may want to try adding some Confectioners (XXX or 10X) sugar. That should help to stiffen it . Also, using chilled beaters and bowls is always a good idea when working with dairy. Hope you enjoy! Happy baking!

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 sugar and using more vanilla instead of the almond extract (we don't care for that flavor) it was the perfect! Without the extra sugar and vanilla (minus the almond extract) it tasted too much like cream cheese, so I just kept adding sugar and vanilla until I got the flavor I was looking for.

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 cream stabilizer to stiffen it up some more. However, this would work fine as is for regular icing. I also wouldn't let this sit out for hours because it still has cream cheese and cream, which can spoil if left out too long.

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 cinch to make. I put in a few drops of green dye and it was a big hit at my St.Paddy's party! Thank you Jo-Lynn! This will be my cake icing forever!

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 enough and too much tang from the cream cheese, so I added another 1/4 cup of sugar. While this was a definite improvement in the taste, it of course did nothing to help make this frosting live up to its name. I had intended to pipe this to decorate my cake, but that wasn't EVEN about to happen with this frosting.

This whipped cream frosting is AMAZING! I have received so many compliments on it that I haven't used another frosting since. I have done this countless of times and have never had a problem with it being runny or lumpy. Here's what you do! THIS IS CRUCIAL: Freeze your mixing bowl (preferably metal) and your whisks for at least a half hour prior to starting this process. (You can even freeze the heavy cream for about 10 minutes before starting.) Make sure the cream cheese is soft and at or close to room temperature (soft enough that you can easily smush it with the back of a spoon). Using a mixer, I blend the cream cheese, sugar, and vanilla extract until it is all blended, soft, and creamy. I then switch up to the highest speed of the hand mixer while slowly pouring the heavy cream into the bowl. Make sure to use a spatula to scrape the sides and bottom of the bowl once or twice. Once the heavy cream is fully incorporated into the cream cheese mixture, I continue mixing at the highest speed, but move the hand mixer in a quick, circular motion (this gets even more air into your frosting.) Use a spatula to scrape the sides and bottom and continue with the high speed and circular motion until the frosting gets thick. When the frosting has stiff peaks (meaning a peak can stand on its own and won't fall over), you are DONE! :) It holds up so well in room temperature and tastes absolutely delicious, especially with chocolate cake, so don't give up on this!

This was really good! I just made it for my son's birthday cupcakes and it was so easy and not too sweet. Instead of using a mixer, I used my food processor (chopping blade) and it was nearly done by the time I finished pouring the cream in! The processor really cut the time down and is powerful enough to turn your cream into butter, so don't let it go too long!

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 want with great results, Im sure. I will definitely be using this recipe again! :)

We used this frosting on the American Flag cake made with blueberries and strawberries. We also used original cream cheese because that was what was on hand. We took it to a BBQ and everyone wanted the recipe! VERY sturdy compared to other whipped cream frosting recipes. My husband who used to be the cake decorator at our local Safeway was VERY impressed. I would use it as a dip for fruit as suggested also, YUMMY!!!

Fabulous flavor that very light - however I did this a bit differently.... I used full fat cream cheese and used all vanilla extract. I whippped that together in my stand mixer and put that in a separate bowl and chilled it. I cleaned out the stand mixer bowl and chilled it in the freezer for 10 minutes then whippped the heavy cream until it formed stiff peaks. I then gently folded the whipped cream into the cream cheese mixture. Overall, very good.

I had to try three times to get this recipe right. The first two times I had soup - it tasted good, but wasn't what I was going for. Here is what I did to solve the problem - I whipped the heavy cream first. I had to be pretty patient with this - it took longer than I thought. In a different bowl I mixed the other ingredients. Then I mixed the two together. Worked out perfectly. The frosting was sturdy even in high humidity. I was so impressed I joined allrecipes just so I could write a review.

OK as a fruit dip but a bit tangy from the cream cheese. I'd use it on a 9x13 cake with berries but not on other cakes. Not what I was looking for in a whipped cream frosting.

This was an excellent frosting that held up well to travel - several hours out of refrigeration. It tasted lovely and had just the "right" texture. I did add 1/4 t. cornstarch and subbed the almond extract for strawberry and used powdered sugar (instead of regular). Tip: Using chilled bowls and beaters and extra cold whipping cream (30 minutes in the freezer) whip the cream and cornstarch until stiff peaks. In a separate bowl, mix all the other ingredients and then gently fold the two together and the texture is wonderful. I have a cheap hand mixer only and that worked to form stiff peaks fairly quickly for me because it was so cold. In the end, using a taste test, I actually only used 1 1/2 cups of the heavy cream (yeah, saved some calories) but it still tasted excellent. I paired with Heavenly Angel Food Cake (from this site) and made a layer in the middle with frosting and strawberries and then topped with more frosting and berries. My nieces were delighted with their birthday treat!

I whipped the cream separately and then added it to the already combined cream cheese,sugar and flavoring mixtures. It works much better this way, it's much thicker and a better consistency, than just adding the cream to it as instructed.

So I read most of the reviews and some were very helpful. It's clear that majority get this right and assume everyone has the expertise. I've never had to whip cream so some of the terminologies were confusing. Firstly, the recipe calls for white sugar. Most people say confectioner's sugar when referring to ingredients for frosting. I assumed white sugar was granulated sugar and it worked perfectly. I have to say though, there were one or two mentions about this and I wasn't sure who to go with when I read the reviews but I have to admit I only read the reviews after I thought it had gone wrong. I did exactly as the recipe stated. I'm in the UK though so I used extra thick cream as could not find heavy cream. I also used a hand mixer as that's all I use. I'd made a cake with my mixer and washed up my whisks and glass mixing bowl with hot water as its winter. I don't know if this affected my whisking as it all became very runny, like single cream! I was convinced I would have to chuck it away and start again but I just kept it in the fridge overnight in a jug and then read all the reviews. In the morning, I put my glass mixing bowl and whisks in the freezer for 30 mins as advised by some of the reviewers. I then whisked straight for about 5 mins and the consistency was brilliant even for piping! I would advise to not give up, try this, it's a keeper. I used this on the creamy coconut cake on this website and everyone loved it! Thanks for sharing. Hope this helps x

This was great! It made my cupcakes taste even better with this whipping cream frosting. Just loved it! A heads up for others out there just in case. When it says to pour the heavy cream slowly, it definitely means sssllooooowwwwlllllyyyy. I made the mistake of pouring it all at once and it became a liquid texture. Did it the right way the second time and of course it was perfect then. So ya, hope this helped!

Apparently they didn't mention you can over whip this. If you whip it to make it stiffer it curdles and then you have to throw it out. (P.s. I've been a decorator for 14 years... I am very dissapointed to say the least!)

This turned out fantastic! Here's what I did (steps changed slightly per posted suggestions and needs): 1. beat the slightly softened cream cheese (I used full-fat...why not, I'm using heavy cream after all), extracts (I used vanilla and raspbery), and sugar (I used powdered). 2. separately whip the heavy cream (and I added a tsp of cream of tartar) to stiff peaks (if you beat it too far, add a little more cream and whip slowly until it is incorporated; repeat until it is back to the desired consistency. also add a little more sugar to balance). I put the heavy cream, mixing bowl and beater in the freezer for 30 minutes before starting. 3. Fold the two mixtures together You can really use any extract flavor to this recipe...I also added 2/3 cup of raspberry jam to step 1. The texture and taste were fantastic! I piped this raspberry cream frosting onto my cupcakes (chocolate cake w/ raspberry jam filling) with a pastry bag and large star tip. It seemed very sturdy and kept it's shape and texture while on my counter for hours. In an air tight containter, it has kept well in the fridge for 3 days (thus far). However, when I refridgerated my cupcakes in their bakery boxes (not air-tight) the frosting did not have as fluffy a texture when thawed (yet were definitely still delicious!). I also froze one in a zip-lock baggie to see if it would work...I will report back when I thaw (and taste test). I highly recommend this frosting! It tastes divine and is quite sturdy!

I try so very hard to not give low ratings. :-( This turned out just awful for me! Like others, my frosting is not stable at all - not even close! I think if I'd have whipped it any more, it might have turned to butter - it got to stiff peaks - but after it sits for literally 30 seconds, it's soft and won't hold its shape again. I started with ice cold cream - had it in the freezer for 20 minutes before I began - and ice cold bowl and beaters. Room temperature cream cheese. The flavor is alright, but really quite bitter for some reason. New cream cheese, new cream. IF I were to make this again, which I just can't imagine doing, I'd add at least a cup of powdered sugar to the finished frosting to help give it some body; otherwise, I have cupcakes literally dripping with frosting. I honestly don't even think it would do well on a sheet cake. :-( I have no clue how those who took pictures of this frosting actually have any height...

I really wish that I had read the reviews based on ratings:(. If you check the ratings from lowest to highest, I know I am not the only one who had a soft liquidy frosting. All my utensils, KA bowl were chilled, too. Not sure what happened here, but there is no way the frosting that resulted would have ever piped like the frosting in the picture. About half the pictures show defined piping, the other half look super soft and like cool whip. I had to scrap the whole thing since I was looking for a stable frosting to pipe rosettes onto red velvet. Flavor was good and rich, though.

Perhaps an unfair rating, but I don't want others to be fooled by the name like I was. I thought I was going to get an icing that I could ice & decorate a cake with just like the bakeries use. WRONG! I could never get this past a Cool Whip consistency. I ended up over beating it which caused the cream to fall. This recipe is basically a rich and heavy cool whip that tastes great, but it is not a "sturdy frosting."

I read a few pages of reviews and don't understand why people are having trouble with this frosting. No, it's not stiff enough to pipe, but I wouldn't expect it to be without a stabilizer of some sort. And no, somebody got confused between cream and egg whites--cream has enough fat in it that everything does NOT need to be spotless (though clean is always a good idea), and cream of tartar has nothing to do with cream, either. It's truly no-fail, though! I let my regular cream cheese sit in my steel bowl for maybe 1/2 hour--not long enough to soften much, but enough to be able to beat in the sugar & extracts. Once that was a little fluffy, I added all of the cream at once (straight out of the refrigerator) and beat with my hand mixer, starting on low to mix everything well, then went to high for maybe a minute and I had lovely stiff peaks. It tastes great on strawberry cake, and I bet it'd be good on any cake that has enough of its own flavor--I wouldn't try it on a white or yellow cake. It has a very mild cream cheese flavor. I think that the addition of almond extract tones it down some, so if you use just vanilla, you'll taste the cream cheese more.

I used regular cream cheese, followed recipe and it turned out really good. It was light and fluffy, yet sturdy enough to ice a three tier cake with. I really loved the flavor of it and will definitely make this again. Thanks!

I have made this twice in the last 2 days!! The first I made as is, with the slight sub of omitting the almond extract and adding extra vanilla. This was for a carrot cake, so YUMMY! Then I made it again for a chocolate cake, subbing strawberry extract for almond and adding 2 tbls. of unsweetened cocoa! FANTASTIC!! Will be making over and over and over again. Note to anyone who finds it runny, you didn't whip it long enough!! I got nervous the first time I made it, but kept whipping and it ended up perfect!!!!

This recipe gets ONE star, only because the flavor was decent. It was NO WHERE near sturdy - more like a pudding than frosting. Such a let-down.

Okay, I must admit I was VERY nervous about making this frosting for my husband's birthday cake. I read through the majority of the reviews and became more and more concerned about whether or not the recipe was going to work out! But I'm happy to report it was SO easy! I did make a few changes based on what I read in the reviews: 1) I used mascarpone cheese instead of cream cheese to avoid the cream cheese flavour; 2) I used icing sugar instead of regular white sugar; 3) I chilled my Kitchen Aid bowl and whisk in the freezer for an hour before; 4) I chilled the cream in the freezer for 20 minutes prior; 5) I added in half a packet of gelatine but I honestly don't think I even needed it. It turned out amazing! Fabulous flavour and so creamy and spreadable. Very sturdy.

Very delicious! love the hint of cream cheese. If you are using it to decorate with, only whip til it holds shape, be careful not to over whip, it breaks down and gets runny. Made this for mothers day, I like how it has all the flavor and alot less sugar than traditional frosting! Will definantly make this one again!

I am new to this site and have a question...Is the white sugar granulated sugar or powdered sugar?

My first review but couldn't resist sharing how AWESOME this frosting was for my daughter's "Dirt n' Worms" birthday cupcakes. DON'T BE AFRAID IF YOUR A BAKING NOVICE! I'm not the best baker but followed feedback from the reviews. My tips: 1) Chilled my KA bowl and whisk in the freezer for about 30 minutes. 2) Chilled the heavy cream for about 15 minutes. 3) For CHOCOLATE frosting, I added about 1/2 c. cocoa powder and 1/4 c. confectioner's sugar (in addition to the granulated sugar in recipe). 4) Used reg. cream cheese. It was light and creamy and if I could bathe in it I think I would. Enjoy!

So yummy, like pure whipped cream. I used it on pumpkin cake. I used cream cheese that was not reduced fat. I used a little more sugar (to taste) and no almond extract, but a little more vanilla. After I whipped the cream cheese and sugar, etc, it was too warm, a little more than room temperature, so I put it in the frig for about 30 minutes or so, so that it was still soft but cold. I whipped it some more then added the 2 cups of very heavy cream and whipped it until stiff. Soooooo good! I think maybe those who have problems with the recipe are letting some part of the recipe get warm and the chemistry of the whole thing goes to soup. Just an educated guess. Hope this helps.

I followed the recipe exactly, and it never became stiff! It was just a cream cheese puddle. I tried saving it with powder sugar, but it never became stiff. A waste of money and time. Never again.

This icing is simply delicious! However, it was not as "sturdy" as I had hoped. Perhaps because I was using a hand mixer instead of the "whisk attachment" mentioned. I will try this again, but will use a chilled bowl, beaters, and won't soften the cream cheese as much as I did. I do have to say that my daughter and nephew completely ignored my cake, and just licked the frosting off!

Perfect. Not to sweet. So simple to make. I double this recipe, tossed in two envelopes of unflavored gelatin to stabilize for an evening event. Tinted light pink. My chocolate cake was a 14 inch round cake filled with raspberry creme filling. I don't know what the fuss is, I refrigerated my metal bowl and beaters which I think is essential. I also added a few drops of raspberry liquor. Once you make this, you won't make another frosting for a cake. As for it falling, honestly, I have to wonder if someone is using a plastic bowl. I have leftovers and spooned this frosting between graham crackers and tossed in freezer for a frozen treat.

I just made this whipped frosting and although I was skeptical (first time using my stand mixer!), the results were great, fast and delicious! Thank you, Jo! 1) CHILL YOUR MIXING BOWL FIRST in the freezer before using. This allows the metal to keep your fats cool while whisking at a high enough speed to not liquify. 2) To make a stiffer frosting - a very simple adjustment is all you need: Use only 1/2 cup of white sugar (rather than 1 whole cup as the recipe states) and 1/2 cup of confectioners sugar/powdered sugar. I literally took my cup measure, poured in the white sugar about halfway and filled the balance with the powdered sugar and then followed the directions as normal. This gave me the stiffness I wanted without changing any flavors or adding anything else AKA easy peasy. SO: STIFFER VERSION OF THIS WHIPPED TOPPING = 1/2 CUP WHITE SUGAR & 1/2 CUP CONFECTIONERS SUGAR

This was nowhere near sturdy. Followed the directions and it turned out like a fruit dip. Tastes Great though!!!

great

This is a great recipe! Highly recommended doing it my way though. I noticed mention of the "tang" of cream cheese turning people off but the cure for that is using mascarpone cheese. Mascarpone is Italian triple-cream cheese and has a smoother texture than regular cream cheese and is pretty bland so it doesn't have that tang. I used this recipe using mascarpone for our cannoli cake to keep it more Italian and it turned out perfect and not too sweet! Also, using mascarpone really allows the flavorings/ extracts to be more noticeable! This will be my go to frosting using mascarpone from now on.

I love love love this! I have made it about 3 times. 2 times were unsuccessful... :( But today was awesome! I followed the suggestions of other reviews. I chilled my mixing bowl and beaters. I used 2 packets of whip it stabilizer, whipped the cream separately and set aside while I combined the other ingredients. Then mixed the everything together. I think next time I will use cherry extract for cordial cupcakes.. mmmm :)

Great taste as a dip perhaps, but as a fr osting, I never got it to form stiff peaks and the more I beat it, it seemed to separate. I even put in in my food processor to no avail, just got creamy, which made me think it would make a great fruit dip. Taste was yummy, but not something I could frost my cake. Darn! Don't know what else I could have done. Was really disappointed as I really thought this would be perfect on my son's sheet cake.

This is the recipe I have been searching for! I love the lightness of whipped frosting and the sturdiness of cream cheese frosting--this is the perfect marriage of the two. I used my trusty old electric hand mixer and made a lemon version for my son's lemon birthday cake by omitting the almond extract and adding the juice of half a lemon and about a teaspoon or so of dried lemon peel granules. I'll add more lemon juice next time as it was only lightly lemony. I actually halved the sugar and doubled the recipe and it came out perfect for our tastes. I generously frosted 2 9-in. stacked cakes (using it as the middle layer as well) and had some left over for cupcakes. It did hold up well sitting on the table in a warm kitchen and everyone raved that it was the best frosting they had ever eaten! This will be my standard frosting recipe from now on.

This was not stiff at all, although the taste is really good, it turned out too watery & I followed the instructions exactly as it says.

great frosting, if I would have used it for frosting? this is unbelievable, so light and wonderful. I used some of it (added a few dashes of ground cinnamon) as a fruit dip with sliced bananas (friends said it tasted like banana bread with cream cheese) and the rest was dipped with chocolate covered strawberries.. absolutely sinful!

I pretty much became an AllRecipes member just so I could review this recipe. I make several different frosting recipes and this has become my new favorite. Now, the first time I made it, it wasn't perfect. I used granulated sugar and didn't whip it long enough and had a gloopy mess on my cupcakes. So, after reading some of the reviews, I added some powdered sugar and whipped it some more. Perfection! Now I know just to use all powdered sugar (I use a heavy cup). I also chill the HEAVY whipping cream in the freezer for several minutes beforehand. I tend not to chill my bowl because it makes it difficult to cream the (full-fat) cream cheese and sugar together. I then make sure to pour the whipping cream in very slowly and to whip it long enough (between 1 - 2 minutes with my KitchenAid on high). I also use all vanilla extract and omit the almond. As per suggestions from other reviewers, I've even made this with mascarpone cheese when I didn't want the tang of the cream cheese and it makes the perfect sturdy whipped cream frosting for cakes and cupcakes. So, if at first you don't succeed, please try, try again because this recipe is definitely worth getting right. :) ETA: I just made a lemon version of this that was divine. Instead of the extracts, I added 5 Tablespoons of fresh lemon juice -- btw, tried it with lemon extract. Trust me, go with the lemon juice instead. Other than using 1 1/2 cups of powdered sugar, all other ingredients were the same.

This was not stiff at all, although the taste is really good, it turned out too watery & I followed the instructions exactly as it says.

Not sturdy at all. Soupy is more like it. So disappointed as this recipe was recommended to me. Tasted good, but was worthless.

I've now tried this recipe 3 times. The first time it turned out perfect but I've never been able to repeat the success of that time. I make it the same, according to the recipe, and it just flops.

this did not work for me..........is it because I used regular cream chees and not reduced fat or becuase i used an electric hand mixer and not a stand mixer?

This was by far the best and easiest frosting I've ever made! This recipe can make anyone look like they know what they are doing.

Good recipe as an alternative to cream cheese frosting especially if you are looking for a consistancy that is light and fluffy. The taste of the cream cheese does come through so I have used 1 cup of confectioners sugar in place of the 1/2 cup granulated sugar with better taste results. It works well with red velvet and carrot cakes and as a topping over cheesecakes. It is somewhat sturdier than whipped cream alone but I recommend the addition of 2Tbs piping gel if you plan on decorating the day before serving. It will hold up much better and for much longer.

I made this today to try it out for a cake order this weekend. The taste/texture is wonderful. My question is how far in advance can I make it and let it sit in the fridge before covering my cake??

I have not tried this recipe yet but I am commenting on the fact people are saying it can be left out at room temp. Anything with heavy cream must be refridgerated or you are asking for trouble. People are going to get sick.

I don't know what's going on with this recipe. I tried it twice and it still comes out looking like watery cottage cheese. The first time I will admit that I probably added the whipping cream too fast but the second time I followed the directions to a T and poured the whipping cream veeeery slow. Still cottage cheese.

Loved this recipe, I didn't use any vanilla because I wanted my frosting to be very white and I was out of clear vanilla, so I used almost a tsp. of almond extract and everyone loved them. Thanks for sharing!

I was shocked when my frosting began to melt right after I began decorating. I followed the recipe exactly and now I am wondering where I want wrong when so many people loved this frosting. I cannot imagine making a wedding cake with this.

This is a GREAT recipe***Helpful Hints**** Use cold cream cheese right from the fridge. Soften cold cream cheese along with sugar and extract in the mixer first before adding the heavy whipping cream. Slowly add the heavy whipping cream and stop mixer frequently to scrape the sides and bottom of the bowl to incorporate the ingredients. Pay attention to the consistency. Keep mixing until the frosting does not drip off of the mixer whisk. Just be careful to not over mix and turn it into butter! Hope this helps!

Was too runny, I even added stabilizer. Ended up starting over and made ricks special buttercream, light & fluffy

great and perfect...duh!! you need to use confectioner's (powdered) sugar and not granulated! also..whipping cream takes 5-15 minutes to stiffen up! with an electric mixer..

My only complaint about this frosting is that it was not very sturdy! I made it exactly as directed and took it to a BBQ. I left my cupcakes inside the house but even so, they melted. The flavor is very good and the almond flavor is very noticeable (if you don't like that flavor, scale it back or leave it out). The next time I make this, I will try using regular cream cheese instead of the reduced fat-- I think the red. fat cream cheese gives it a 'tangy' flavor. Overall, this frosting is very good.

I see the problem some people had. I softened my cream cheese in the microwave and as a result I couldn't get my cream to whip up (and I've made fresh whipped cream more time than I could count), it was runny and kinda clotted so I tossed it and started over. ring the cream cheese to room temp on the counter and whip it in after you whipped your cream. I still wouldn't leave it out over night because its dairy and just unsafe. I made this to go with hummingbird cake off of this site. It didn't work for piping... at all as you will be able to see from the pics so learn from me and just don't bother to try.

This was perfect! I used it for my One year olds first birthday cupcakes and it did not dissappoint! It was delicious and it kept its shape all day!

If *cream cheese* was in the name, I'd rate it a 5. Here's the deal....whipped cream frosting tastes good with almost ALL cake flavors, however, cream cheese does not. It did not work on my butter cake today. It has a distinct tart flavor from the cream cheese. I knew it was too good to be true. Its just another cream cheese frosting recipe but a VERY GOOD cream cheese frosting! ETA; The name is deceiving. Most people are looking for a light sweet frosting…this is cream cheese…. COMING back again to use for a cake that I'm wanting a cream cheese frosting. It is an excellent cream cheese frosting. I did not have problems with over whipping and it being too thin.

As recommend by Celeste I made this frosting for her sweetheart cupcakes....... in one word. Perfection! I did as suggested by another member & added an envelope of gelatin and it held up fabulously! Thank you Jo-Lynn for giving such a great go to recipe!

This was wonderful! Made this for my daughter's cupcakes. I admit I was afraid to try this since baking is not my forte. The 1-3 star reviews almost scared me away but I read through the rest for tips and have to say thank you to everyone who was successful! I had ZERO problems making this icing and it tasted like cool whip! Here is what i did, and if I can do it, ANYONE at any level can do this: Heavy whipping cream. Pretty sure this is a must I used 1/3 less fat cream cheese I ended up chilling the metal bowl and mixer blades overnight since I was afraid the icing would collapse. Confectioners sugar (not sure if this is a must but other cream cheese icing recipes call for confectioners so I decided to stick with it). I creamed the cream cheese, sugar and extracts in a separate bowl first. I put the heavy whipping cream in the chilled mixing bowl in the freezer as I worked on the cream cheese part of the recipe. Then I cleaned off the mixer blades (I am not fancy and only have a 3-speed hand mixer) and brought the chilled bowl out of the freezer and whipped the heavy cream to a cool whip consistency. I "folded" the cream cheese into the bowl with the whipped cream, and I use the term "folded" very loosely here since it wasn't combing the way I wanted it to, so I took the hand mixer to it at the lowest speed to combine. I was able to get this light, fluffy icing into my piping bag with a large star tip and it went onto the cupcakes very easily. The icing never fell, it kept

Very good cream frosting! Not sure what all the fuss is about regarding the difficulty in making this... pretty straight forward. It's definitely a detour from heavily sweetened buttercreams, but a pleasant one.

I just made this...it's chilling in the fridge until my cake is cool. It is soooo good! I used 1 cup of confectioners sugar and omitted the almond extract. I also froze my bowl and whisk attachment. Once I added the cream, it was the perfect consistency in about 3 minutes. I will be able to pipe this for a border on my cake. The taste is PERFECT...not too sweet, even though I added extra sugar and it's so smooth. This will be my go to frosting recipe from now on!

I am giving two stars because there is a very real possibility that I did something to screw this up, but I followed the original recipe exactly and got something the consistency of loose foam that did not "set up" or even form peaks.

A little disappointed with this recipe since its rated really high. First, the almond taste was too strong for me. Second, the frosting was so runny, I had a hard time decorating my cake although it frosted the cake well but its not stiff enough for decoration. I chilled the heavy cream, beaters, bowls. I will try again but this time add stabilizer & dont add almond extract.

So very wonderful! I used regular cream cheese because it was what I had on hand and left out the almond extract and replaced it with additional vanilla. Thanks for sharing this recipe!

This was okay, but too tangy for my taste and it didn't hold up as well as the photos. Maybe I did something wrong, but it could have been thicker. Not my favorite.

I've used this recipe for the flag cake (also on this site) a couple times and it's the bomb! Exactly what I was looking for and I thought it piped out beautifully. I love the ease of the recipe and it's never been temperamental or fussy. The cream goes in, the mixer whips it and, voila!, beautiful. Make chocolate by adding in about 1/3 cup cocoa powder. This would be good filling for cream puffs or cream horns, too. It's a versatile filling. Thanks, Jo-Lynn!

YUM! I am a huge fan of whipped cream, and cream cheese, and this frosting tastes fresh and delicious and not too sweet. I really wanted something in between frosting and whipped cream, so I cut the cream cheese amount in half and followed everything else on the recipe. The results were heavenly...

Best. Frosting. EVER! This truly is epic frosting. I made Jell-o poke cupcakes in a variety of flavors for Easter and decided on trying this frosting since half of my family loves whipped cream frosting and the other loves cream cheese frosting (and I needed something sturdy enough to hold up for a 45 minute drive). This frosting not only made the drive, but it got RAVE reviews! We ended up having enough to frost some of my sister's sugar cookies and it was delicious on those as well. I don't want to forget to mention how great this tastes on fresh fruit, too! Thank you so much for sharing this recipe. I will use this frosting for the rest of my life! One tip: Unless you have clear vanilla extract for this recipe, plan on at least tinting your frosting a little bit to offset the brownish tint that comes from regular vanilla extract. Enjoy!

It does seem sturdy but I think it's to bland..I think I'm going to try a strawberry gelatin next time to add flavor..But if you like something light and nothing over the top this is the recipe for you..I used this on top of white cupcakes.

Waaaay better than buttercream. This was one of THE best frostings I've had in a long time. It has the light texture and taste of the whipped cream frosting from the bakery I buy my cupcakes and cakes at. It's very easy to use through a piping bag and frosting tip. I will never use a different frosting recipe again.

Cream cheese is definitely a very prevalent flavor in this... not 100% what I was looking for...would be fantastic on something fruit-based. As many previous reviews state- not a replacement for buttercream texture, much softer, but should hold for a basic frosting job.

Absolutely the easiest and BEST whipped cream frosting I've ever made. It will be my "go to" recipe. NOTE: I use a metal mixing bowl that has been placed in the freezer for 20-30 minutes. The heavy cream should be very cold, NOT room temperature.

Great flavor, but came out soupy...

This is good for fans of frosting that is not very sweet. I never could get mine past the Cool Whip consistency like another reviewer. It made a lot, that is a good part about this recipe. There are better frosting recipes out there as far as I'm concerned.

The first time I made this the texture was almost there but not quite, the taste is way to creamcheesy, so I tried to alter the recipe the 2nd time and it didn't set at all, it was runny, and I ended up having to toss it, however, if I do decide to try this a third time and it turns out, I will update my rating :)

Very delicious whipped cream frosting. The cream cheese taste is barely noticeable and it piped fairly well for me. Of course, it's not buttercream, so you won't get the same definition with this recipe, but it was very workable and held up perfectly. Made a pretty and delicious addition to my cheesecake and did not compete with or overpower it.

I was baking cupcakes for my 4 year old daughter's Pre-K class as a way to celebrate her birthday. This was extremely delicious and easy to make. I needed a whipped cream topping that not too sweet for the "Angel Food Cupcakes" recipe, also from this site. I followed the recipe exactly except that I omitted the almond extract, just in case a child had allergies, and substituted an additional 1/2 tsp of vanilla. The serving for 12 covered 30 cupcakes comfortably. I added sprinkles and sugar glazed strawberries on top of the cupcakes and it was a huge hit! I did refrigerate the cupcakes overnight after the frosting was applied, and it held up well on the drive to school and throughout the morning until the party started. I will use this recipe again and again...

Somebody help maybe? I made this twice and could not get peaks to form. The first time it completely separated on me -- is the cream cheese holding the heavy cream down from forming whipped cream (i.e. being too heavy for the air to be held by the cream)? Everyone else is giving this rave reviews, I don't understand.

Used this on a wedding cake when the bride requested a whipped filling with strawberries. I had no room in the refrigerator. It stood up beautifully overnight. Everyone loved the flavor, too. Thanks!

This was absolutely perfect!! Such a nice consistency! Will definatley make this again and again. Thank you!

Love, love, love this frosting! It is the PERFECT frosting for the "Strawberry Cake from Scratch" recipe from this site. It's light and fluffy and not too sweet. After adding all of the whipped cream, I turned my KA mixer on high and watched it turn into whipped cream (it always fascinates me). I found the vanilla and almond flavors to be just right and not overpowering at all. The cream cheese flavor is rather subtle as this frosting is more reminiscent of whipped cream, rather than cream cheese frosting.

WOW. WOW. WOW. I love this frosting, BUT I feel that I have to mention that I tried this the first time as directed and it came out a little too liquidy and too 'salty'/cheese-tasting, which is ok normally, but it was too overwhelming the first time I made it. Tonight, I cut the recipe in half (only frosting a couple of mini cakes) and used a tad bit more sugar as well as full-fat cream cheese/regular cream cheese. It was PERFECT. Not too salty or cheesy tasting. I also added 1 tsp of beet powder to dye it naturally PINK and it came out awesome! NOTE: I think it also helped that I stuck the mixing bowl, whisk attachment and whipping cream in the freezer for 5-10 mins prior to starting the process. Thank you for an incredible recipe!

This was perfect! I used whipping cream v. heavy cream (because I was out of heavy cream) Since the whipping cream is a bit lighter the cream cheese and whipping cream went well together. I will definitely make this frosting again. The taste was light to the pallet with a savory cream cheese taste.

WOW!!! I just made this and it is by far the best frosting I have ever tasted. I like that it is not super sweet. I prefer light and fluffy frosting. I will never make another kind again!

Delicious!! I added gel food coloring to color the frosting. Also, I decided after the icing was made that it was not quite sweet enough for me so I added 1/2 cup confectioners sugar. The icing was flavorful!! Be forewarned, however, it is not sturdy enough for piped decorations. I used this icing to frost the cake and added piped decorations with store bought vanilla icing. So good!!!

This was awesome! I made this frosting to top angel food cake cupcakes (found on this site as well) for my daughter's first birthday. It was perfect... not too sweet, very light, which is exactly what I was looking for. Definitely my new favorite frosting recipe! And it is true, the end product holds up for hours without getting runny or breaking down. I was skeptical but glad to be proven wrong!

THis is the best frosting ever. me and my sister do not like most frostings or icings cause they are too sweat my husband says the sweater the better, but we all loved this recipe. my kids loved it to. I did add 2tsp. hot water and a package of unflavored gelitan. i used it for my sisters wedding cake. and i used the left overs for fruit dip. this is the only frosting i will use now. thank you.

I had been looking for a whipped cream similar to what they use on restaraunt desserts. I think this is possibly very close. It holds it's shape, is pipable and has a good flavor. Not quite as good as some restaraunt whipped topping I have tried but I will use this until I find the "secret".

This recipe really performed as stated - not too sweet and held up well, even 2 days later! I used this for the "sea" on my kids' pirate cake and only wished I'd added cocoa and used it for the chocolate "ship" too! Will experiment with a chocolate version next time and also plan to try it with extra cream cheese for a sturdier, less sweet cream cheese frosting for carrot cake. Excellent frosting - definitely a keeper!

This was a yummy frosting, but I agree with other reviewers that this probably would be better for a fruit cake or pie or simply a dip for fruit. I froze my whips and bowl for about 30 minutes prior. I also placed the whipping cream in the freezer for about 5-10 minutes to get it real cold. I mixed the whipping cream until it almost formed peaks. Then I whipped the other stuff and added it to the whipped cream and whipped it some more. I will make this again! EDIT - It's just my husband and I in the house so I had to put the frosting in the fridge so it does not go bad. It does go runny after the second day, lost its firmness. Still great flavor though!

I always look for butter free frosting since I am European and we are not used to buttery and very sweet frosting. I made my first batch late and night with my kitchen aid and it turned out great. It had the stiff peaks of whipped cream and it held better then whipped cream. I added a little more sugar and I will just use vanilla next time. I frosted a dozen cupcakes and then sprinkled coconut shavings to resemble snow. I left in the fridge overnight and they looked great in the morning. The same applied to the extra I had left in a container. I put a candy cane in the cupcakes and took them to my high school students as a treat. The kids loved them and made many positive comments about the icing. I give this recipe an A+ .

The taste is great due to it is not too sweet. But it turns out like a creamy soup, could not use as a cake decorating at all.