There are times when you want a lightly fluffy frosting on a cake.
A frosting somewhere between the billowy fluff of whipped cream and a heavier buttercream.
Thats where this whipped cream frosting with cream cheese comes in.
Irvin Lin
Its for all the folks who love cake but hate the heavy sugary frosting that often comes with it.
My whipped cream frosting starts out with cold cream cheese.
The reason being, the cold helps whip the heavy cream to bigger, fluffier heights!
Irvin Lin
Here it is being used to stabilizes the frosting and keeps it from deflating.
But to get that super fluffy whipped cream, you want to keep the cream as cold as possible.
Cold cream emulsifies better, and stays emulsified longer, meaning your cream can whip up fluffier without breaking.
Irvin Lin
Warm cream cheese may mix and smooth out faster, but it also works against the cold cream.
Tips for Making the Frosting
The key to this frosting is patience!
Dont rush the process.
Irvin Lin
Here are some troubleshooting tips.
You should use or consume the frosting within 3 days of making it.
You should store unused frosting or a frosted cake in an airtight container in the fridge.
Irvin Lin
Let the frosted cake come to room temperature (about 1 hour on the counter) before serving.
Whipped Cream Frosting
This whipped cream frosting starts out with cold cream cheese.
Place in the bowl of a stand mixer fitted with a paddle attachment.
Irvin Lin
Mix the cream cheese on medium-high speed until the cream cheese looks smooth and creamy, 2-3 minutes.
This is especially important with a hand mixer which is less powerful than a stand mixer.
Once the cream cheese is creamy, decrease the speed to low and slowly drizzle in the heavy cream.
Irvin Lin
when you land a thick liquid, swap out the paddle attachment or beaters for the wire whisk attachment.
Sift in the powdered sugar and add the vanilla.
Use frosting immediately or store in the fridge in an airtight container and use within 3 days.
Irvin Lin
Irvin Lin
Irvin Lin
Irvin Lin
Irvin Lin
