Rating: 4.73 stars
284 Ratings
  • 5 star values: 232
  • 4 star values: 36
  • 3 star values: 9
  • 2 star values: 6
  • 1 star values: 1

A heavenly coating for any cake. Whipped cream is gently folded into sweetened cream cheese.

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
12
Yield:
1 frosting for a 2 layer cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, beat cream cheese, sugar salt and vanilla until smooth. In a small bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture.

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Nutrition Facts

233 calories; protein 2g; carbohydrates 18g; fat 17.5g; cholesterol 61.3mg; sodium 90.8mg. Full Nutrition
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Reviews (235)

Most helpful positive review

Rating: 5 stars
09/28/2005
In defense of Tom, the man who submitted this recipe, there looks to be a few people who gave this recipe a lower rating based on the fact they had problems with the cream. To those users I'd like to say that your cream was not bad but simply, you whipped it for too long. Heavy cream that has been whipped for long periods of time will eventually go past that beautiful "stiff peak" stage into a less appealing state of ..... you guessed it, butter! Hence the butter churn from days gone by. The milky substance that accompanies the butter is known as buttermilk. (thanks grandma) I hope other users have found this information helpful and to those who already knew this..... my apologies!! Otherwise, great recipe Tom!! Read More
(488)

Most helpful critical review

Rating: 3 stars
10/05/2007
Although delicious this was not what I was looking for in a frosting. It turned out incredibly runny and I ended up having to dip the tops of my cupcakes in order to apply it. Read More
(23)
284 Ratings
  • 5 star values: 232
  • 4 star values: 36
  • 3 star values: 9
  • 2 star values: 6
  • 1 star values: 1
Rating: 5 stars
09/28/2005
In defense of Tom, the man who submitted this recipe, there looks to be a few people who gave this recipe a lower rating based on the fact they had problems with the cream. To those users I'd like to say that your cream was not bad but simply, you whipped it for too long. Heavy cream that has been whipped for long periods of time will eventually go past that beautiful "stiff peak" stage into a less appealing state of ..... you guessed it, butter! Hence the butter churn from days gone by. The milky substance that accompanies the butter is known as buttermilk. (thanks grandma) I hope other users have found this information helpful and to those who already knew this..... my apologies!! Otherwise, great recipe Tom!! Read More
(488)
Rating: 4 stars
05/14/2005
OH SO GOOD...I made this recipe after reading the reviews and decided to use powdered sugar instead of granulated.It was very smooth.I would HIGHLY reccomend that you put bowl,beaters and even the heavy whipping cream into the freezer for 10 min. prior to whipping.It stiffened up nice and quick. I want to mention that I used heavy whipping cream instead of just heavy cream(not sure if it makes a difference)I used it on a Duncan Hines strawberry cake(2 layers) and it's a great contrast against the sweetness of the cake.If you want it a little sweeter add an extra 1/2c. powdered sugar. Read More
(249)
Rating: 5 stars
06/01/2005
This was a great recipe, and I would make it again. Here's what I did different, based on other reviews: chilled bowl, whip, and whipping cream in freezer for 10 minutes before whipping it up; used 1 pint whipping cream, 1 pint HEAVY whipping cream; used approximately 3/4 cup powdered sugar in place of granulated (measured it first, then sifted into cream cheese mixture). SO! It was yummy and I will be making it again! I highly recommend this recipe if you are looking for something nice and light-tasting (but not light calorie wise!) Read More
(177)
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Rating: 5 stars
04/04/2008
For the person who had trouble with the softness of the frosting, just add one package/cup of cream of Dr. Oetikers Whip-it stabilizer. This is my standard frosting for decorating cakes and it is great to work with once the stabilizer has been added. Read More
(77)
Rating: 4 stars
03/27/2007
This recipe is a definite winner in the taste category. As someone with lots of cake decorating experience, I would say this is a wonderful filling, but is not suited for frosting (unless you just dollop it on top). This recipe is VERY soft, and does NOT firm up upon refigeration like a buttercream. I made a double batch to decorate a large cake and ditched that plan shortly after I started decorating. I froze this double batch until I thought of a use for it (decided to add it to leftover white rice, added a bit of milk, cinnamon, and a touch more vanilla... it was the most delicious rice pudding imagineable). I might use it as a tart filling sometime, topped with seasonal fruits. Really delicious stuff. PS - I read that it piped well, but I have enough decorating experience to tell that was not going to be the case. Read More
(75)
Rating: 4 stars
04/05/2010
This whipped cream frosting is awesome! But I had to add another 3 oz. of cream cheese and 2 tbsp. of white sugar and a splash more of vanilla to get it to pipe. I know this goes without saying but make sure your bowl and beater are well chilled! This is a definite keeper! Read More
(59)
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Rating: 5 stars
12/03/2003
This is a wonderfully light and fluffy frosting. It’s not too sweet. It’s like a whipped cream frosting with a hint of cream cheese or an extremely light and airy version of a cream cheese frosting. It's easy to make. I’ve received several compliments and requests for this recipe. Read More
(39)
Rating: 3 stars
10/05/2007
Although delicious this was not what I was looking for in a frosting. It turned out incredibly runny and I ended up having to dip the tops of my cupcakes in order to apply it. Read More
(23)
Rating: 5 stars
07/18/2003
I put this on an angel food cake I made from scratch...I've never made frosting never mind a cake from scratch before and I got rave reviews. Several people told me it was the best cake they'd EVER had! Read More
(23)