Homemadewhippedcreamandcreamcheeseicing Recipes

WHIPPED CREAM CREAM CHEESE FROSTING

Steps:

• In a small bowl beat whipping cream until stiff peaks form; set aside.
• In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.

WHIPPED CREAM CREAM CHEESE FROSTING

Steps:

• In a bowl whip the 1-1/2 cups whipping cream until stiff peaks form.
• In another large bowl beat together the cream cheese with sugar, salt and vanilla until smooth.
• Using a spatula fold in the whipped cream into the cream cheese mixture.

HOMEMADE WHIPPED CREAM AND CREAM CHEESE ICING

Steps:

• 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.

EASY HOMEMADE WHIPPED CREAM

Steps:

• 1. Place all ingredients into your mixer.
• 2. Start your mixer on low so you don't make a splash.
• 3. Once the danger of splashing is gone, about 20 seconds, switch to a faster speed and let the mixer do all the work until you get stiff peaks, light and airy.
• 4. Taste the cream to adjust sweetness. This recipe is mild in sweetness so it won't take away from a cream pie or a really sweet dessert.
• 5. Use on or in your favorite dessert. Refrigerate leftovers, covered for a about 3 days.

WHIPPED CREAM FROSTING

Steps:

• Place a large mixing bowl or the bowl of a stand mixer in the freezer until cold, about 5 minutes. Alternatively, fill the bowl with ice water and let stand for 5 minutes. Pour out the ice water and quickly wipe the bowl dry.
• Sift the sugar and powdered milk into the chilled bowl, then add the cold cream and vanilla. Whip the mixture on high speed until stiff, but smooth peaks form, about 2 minutes. If you accidentally overwhip, the peaks will look like they are cracking. Add about a tablespoon more heavy cream and hand whip the frosting until it smooths out.
• The recipe makes enough frosting to generously top 24 cupcakes or to cover two 8-inch-round cakes, plus extra to pipe decorations. Unrefrigerated, the frosting will hold its shape for up to 6 hours.

CLASSIC CREAM CHEESE FROSTING

Steps:

• Using an electric mixer on medium-high speed, beat cream cheese and butter in a medium bowl until smooth, about 1 minute. Beat in vanilla bean paste and salt. Reduce mixer speed to low and gradually beat in powdered sugar. Increase speed to high and continue to beat until light and fluffy, about 2 minutes. Do Ahead: Frosting can be made 5 days ahead; chill, or freeze up to 1 month. Bring to room temperature, then beat with electric mixer on medium speed until smooth. If texture is not smooth, beat in water 1 tsp. at a time. Editor's note: This recipe first appeared on Epicurious in March 2017. Head this way for a different style of cream cheese frosting that some people call magic →