I’ve used this to frost anything from cupcakes to large, multi-tiered cakes. The year that I posted this recipe, I featured it on the delicious Strawberry Cake above. I call it,“The Two Bowl Method.” I suggest those of you who are having issues use this method. You can make this frosting in one bowl or two. I made it in two bowls for years. If you over beat the whipped cream, you’ll end up with butter. If you over beat the cream cheese, the mixture will become soupy. (A cold bowl and beaters is also good, though I never need to take that step.) That goes for the cream cheese and the heavy cream. If you aren’t sure, ask someone in the dairy department.

It’s the cream you buy to make whipped cream. I use heavy cream or heavy whipping cream. Ingredients Matter! Use block cream cheese, not whipped.But, it really comes down to a few things: Tips for making Whipped Cream Cream Cheese Frosting: I’ve added many notes to the recipe to try to insure your success. That said, from the many comments I’ve received, I do realize that some of you have had issues. Friends, my husband, who is not a baker, can make this frosting. I’ve never ever had an issue when making it because, frankly, there’s not much to mess up. It’s also very easy to make and generally foolproof. So, I’d say that it has pretty wide appeal. And, one of my son’s teachers hates cream cheese frosting, but loves this. Therefore, you end up with many questions like, “What kind of frosting IS this? Or, ” I usually hate frosting but this is sooo good!”Įven my friend who loves crusty sweet frosting likes this frosting. It looks a lot like buttercream when you pipe it, but doesn’t taste like buttercream. People always want to know what kind of frosting it is, because it doesn’t look like a cream cheese frosting and yet has more body than a whipped cream frosting. However, this Whipped Cream Cream Cheese frosting is the favorite of that small group and is nothing like those teeth gratingly sweet, sugary buttercreams. Over the years, I’ve found a few that I like, namely this Whipped Vanilla Frosting and Whipped Chocolate Frosting and they’ve served me well. I rarely run into great buttercreams and I’m still working on my own ratios to get to my ultimate recipe for that. If the frosting crusts, it’s even worse. That’s one of my friend’s favorite frostings, the kind that makes your teeth hurt. Ugh! Not for me.īut, I do love a good buttercream if it’s not too sweet, not too buttery and whipped to an airy lightness. When it’s too sweet, I scrape it all off or leave just a transparent layer to sweeten whatever lies beneath it. Why? Because it combines my two favorite frostings of all time, whipped cream and cream cheese. I love them because they always fall into the creamy, not too sweet category. Whipped Cream Cream Cheese Frosting has been my favorite frosting ever since I discovered it in 2005. Yep, that’s 12 years of deliciousness! In all that time, I’ve made this frosting a million times more than any other frosting.

Sweet whipped cream recipe