The Lightest Whipped Frosting
Sometimes you want to gild the lily and put a bit of whipped magic on top of a cake. I’m quite partial to a sturdy and humble snacking cake, but holidays and birthdays need a touch more whimsy to separate them from the every day. Most frostings can be a bit stodgy and weigh a light and airy cake down, but this whipped cream cheese frosting is the perfect tangy combination of whipped cream and cream cheese frosting. It’s a breeze to make, the only special instructions I have is to make sure the cream is quite cold before you add it to the cream cheese in the mixer. It will whip much more easily!
Ingredients:
ounces of cream cheese
½ cup sugar (just regular old sugar will do, I tend to use organic cane sugar)
¾ cup heavy whipping cream
pinch of salt
splash of vanilla
sprinkles never hurt (yes, we buy them in bulk :)
Directions:
This is one of those recipes that seems like it won’t work, but it just does. A frosting recipe typically has butter and powdered sugar, but this one flips the script and uses regular sugar and heavy cream mixed with cream cheese. First, use a hand mixer or stand mixer with the whisk attachment to mix the cream cheese and sugar together. I like to use room temperature cream cheese, but cold will work too! It will just take a bit longer. Once that’s light and airy add the whipping cream, salt and vanilla and keep mixing. The whipping cream will whip up and lighten the whole mixture in less than 5 minutes. You can always add more whipping cream and keep mixing if you’d like a lighter texture closer to whipped cream. The cream cheese helps to stabilize the whipped cream which makes it perfect for frosting a cake ahead of time!
