Sturdy Whipped Cream Frosting

598 Reviews

Prep: 10 min
Ready In: 10 min

“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.” - by Jo-Lynn

Ingredients

1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy cream

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Metric US

Original recipe yields 5 cups

Directions

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.

Nutrition

Amount Per Serving (12 total)

Calories
219 cal
11%

Fat
19.1 g
29%

Carbs
10 g
3%

Based on a 2,000 calorie diet

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Reviews (598)

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773

Melissa

Feb. 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 just to ..." See moresee, 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!"

574

Artemis

Sep. 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 decoratin..." See moreg 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."

501

LAD

Jun. 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 and n..." See moreot 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."

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