Ultimate Whipped Cream Cheese Frosting Recipes

WHIPPED CREAM CHEESE FROSTING

Steps:

• In the bowl of an electric mixer with whisk attachment whisk the cream cheese, vanilla, and granulated sugar for 3 minutes. Make sure to scrape down the bowl once or twice to ensure everything is being evenly incorporated.
• While the mixer is still on medium-high speed very slowly pour/stream in the heavy cream. Whip for another couple of minutes after the cream has been added until you get a thick whipped cream texture do not over mix. You want stiff peaks. Use the frosting right away, store leftovers in the fridge.

WHIPPED CREAM CHEESE FROSTING RECIPE

Steps:

• Freeze your mixing bowl and beaters 15 minutes before whipping the cream (30 minutes if chilling in the refrigerator.
• Use the whisk attachment for a stand mixer, beaters on your hand mixer. Beat the cream until stiff peaks form. This can happen very quickly so don't walk away from the mixer. You are at the stiff peak stage when you lift the beater and the cream stands straight up forming a peak. Keep in the refrigerator while completing the next step.
• In another bowl combine the cream cheese, powdered sugar and vanilla. Beat until very smooth. Fold this into the whipped cream. Cover and refrigerate. If you are piping this frosting and it becomes too soft, just refrigerate the filled piping bag for a short while.

ULTIMATE WHIPPED CREAM CHEESE FROSTING

Steps:

• 1. Beat the cheese, sugar and vanilla until smooth and fluffy. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture and quickly and briefly beat to combine. Do not over beat.
• 2. This is where this recipe originated! http://notsohumblepie.blogspot.com/2011/03/cinnamon-rolls-with-whipped-cream.html#more

GEMMA'S BEST EVER CREAM CHEESE FROSTING RECIPE

Steps:

• In a large bowl, using an electric mixer on medium-high cream together the cream cheese and butter.
• Once light and fluffy add in the powdered sugar and vanilla and whip until it is smooth and creamy.
• This can be stored covered in the fridge for up to 4 days.

WHIPPED CREAM CREAM CHEESE FROSTING

Steps:

• In a large bowl, whip cream with a mixer until it forms stiff peaks.
• In another bowl, beat cream cheese for about 15 seconds or until creamy.
• Add sugar, salt and vanilla to the cream cheese and whip until fully combined and creamy. It should only take a minute or two to whip up the cream cheese and sugar mixture. Don't worry about checking for sugar grittiness. Just make sure it's fully combined and still fluffy.
• Fold whipped cream into cream cheese mixture then use mixer until it's fully combined and fluffy.
• In a large mixing bowl, beat cream cheese for about 15 seconds or until creamy. Add sugar, salt and vanilla and whip until fully combined.
• Drizzle cold cream down the side of the bowl (to prevent splashing) and beat until stiff peaks form. You'll see your beaters leaving clear trails in the mixture at this stage.
• Use immediately for frosting, piping or filling. Store leftovers and whatever you've frosted or filled in the refrigerator.

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.