Whipped Lemon Cream Cheese Frosting Recipes

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.

WHIPPED LEMON CREAM CHEESE FROSTING RECIPE - (4.3/5)

Steps:

• Beat cream cheese, butter, lemon juice, extract, vanilla and food color well. Gradually add powdered sugar and mix until well blended. Fold in cool whip and mix well. Refrigerate overnight before piping onto cupcakes. Will frost a 9x13 cake. Keep refrigerated.

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.

LEMON WHIPPED CREAM FROSTING

Steps:

• Chill a bowl and beaters (or a whisk attachment for a stand mixer) in the refrigerator for 20 minutes.
• Add the heavy whipping cream to the chilled bowl and beat on medium-high speed until frothy and soft peaks form.
• Reduce speed to medium and gradually add the confectioners' sugar, lemon juice, and lemon zest while beating. Continue beating until smooth, thick, and stiff peaks form. Use immediately.