Whipped Cream Frosting
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When I made the Peaches and Cream Spice Cake for my Mother-in-law’s birthday two weekends ago, I knew it wouldn’t be the same without this frosting. I don’t know why I never shared it with you before?
If you like whipped cream and you like cream cheese or cheesecake,
this will make you SWOON!!
Honestly, I don’t think it really tastes like frosting at all?
So, this weekend when I made a Cherry Torte and Cherry Torte Cupcakes (recipes coming soon) I decided to snap a photo of it in the mixer and share it with you!
This will frost a two layer cake. Makes about 5 cups or so.
If this actually makes it to a cake…instead of eating it straight out of the bowl,
make sure you keep it in the fridge.
It’ll melt!!
Whipped Cream Frosting
Whipped Cream Frosting so fluffy and sweet. Perfect for a cake or cupcakes.
Servings: 5 cups
Calories: 564kcal
Ingredients
- 1 – 8 ounce package cream cheese softened
- 1 teaspoon of vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup of granulated sugar
- 2 cups heavy whipping cream
Instructions
- In your standing mixer, with whisk attachment, combine the cream cheese, sugar and extracts until creamy, scrape the bottom and sides of the bowl a couple of times, to make sure it’s all incorporated.
- Turn it on again and slowly pour in the cream.
- Beat until frosting forms peaks, much like a whipped cream does.
- I have found that if my stainless steel bowl of my mixer and whisk attachment are cold it peaks better.
Nutrition
Serving: 1g | Calories: 564kcal | Carbohydrates: 25g | Protein: 5g | Fat: 50g | Saturated Fat: 31g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 168mg | Sugar: 25g
This recipe looks awesome! I will try it soon. Thank you for your blog/website!
This sounds delicious!! My family will love this frosting.
Can I use Splenda to replace the sugar?
I would assume so? I don’t bake with it – not sure if the ratio is the same?