How to Make Frosting With Heavy Cream and Cream Cheese
While my american buttercream doesn't seem to sweet to me, I know that it is for a lot of people! This whipped cream frosting with cream cheese is a great option for everyone out there who wants a delicious frosting that isn't too sweet.
It has just a hint of sweetness and pairs amazingly with all kinds of desserts. Cupcakes, pies, cheesecake, you name it!
This whipped cream frosting is made with cream cheese, which stabilizes the fluffy and light whipped cream it's made with. It's stable enough to fill and frost cakes, top cupcakes, and can also be used as a garnish on pies and fresh fruit!
This recipe is inspired by Beyond Frosting's Mascarpone whipped cream frosting.
What is Stabilized Whipped Cream?
Stabilized whip cream is really just whipped cream with an additional ingredient that prevents it from deflating and losing its shape and consistency overtime.
There are a handful of ways to this, including using gelatin, pudding mix, and even cornstarch!
While those methods work too, I prefer the taste and texture of stabilized whipped cream frosting made with cream cheese.
It gives the frosting a bit more flavor and the texture is easier to decorate cakes and cupcakes with.
Are heavy whipping cream and heavy cream the same thing??
Heavy cream and heavy whipping cream are very similar, and by definition both must contain at least 36% or more milk fat.
However, whipping cream or light whipping cream contains 30% to 35% milk fat. This is the type of whipping cream most grocery stores in the US sell.
I find that heavy cream has the highest fat content. This allows it to make a thicker whipped cream, which holds its shape better.
Both will work, but I recommend using heavy cream if you can find it!
Can This Recipe Be Made With a Hand Mixer?
This recipe can be made with a stand mixer or electric hand mixer.
To be totally transparent, using a stand mixer works a lot better than a hand mixer. It's easier, faster, and makes stiffer peaks.
The hand mixer can work, but it takes a lot longer to get soft peaks. The peaks also never seem to get quite as stiff as when I use a stand mixer.
My main tip if you use a hand mixer is to be patient. I also recommend thoroughly scraping the sides and bottom of the bowl with a rubber spatula to help the hand mixer whip everything up properly.
Can This Whipped Cream Frosting Be Colored?
This whipped cream frosting can be colored easily with a few drops of gel food coloring.
Gel food coloring allows you to get vibrant colors without adding a ton of liquid into the frosting.
With that in mind, I don't recommend using liquid food coloring. It is a lot less concentrated than gel food coloring, and the extra liquid can cause this frosting to break or look streaky.
Adding This Frosting to Cakes or Cupcakes in Advance
I recommend using this whipped cream frosting the day you plan to eat it if possible!
However, you can frost a cake or cupcakes in a few days in advance if needed. Just be sure to chill them in the fridge once frosted! The frosting will keep its shape and consistency for up to 3 days.
Leftover frosting can also be stored in an airtight container or piping bag for up to 3 days in the fridge.
I don't recommend letting baked goods frosted with this cream cheese whipped cream frosting sit out at room temperature for more than a couple hours. The cream cheese and heavy cream are both perishable!
How Much Frosting Does This Recipe Make?
One batch of this whipped cream frosting with cream cheese makes about 6 cups of frosting. This is enough to frost about 3 dozen cupcakes, or one 6″ layer cake.
I recommend making 1 1/2 batches of this frosting if you want to frost a larger 7″ or 8″ layer cake.
Tips for Making the Best Whipped Cream Frosting:
- Chill your mixing bowl and whisk attachment in the freezer for 30 minutes before making the frosting to help it whip up better.
- Use cold cream cheese and heavy cream! I suggest taking your cream cheese block and heavy cream out of the fridge just before you plan to use them.
- Slowly add in the heavy cream to help the frosting whip up more quickly and easily.
- Use the frosting shortly after making it. Don't let it sit out at room temperature for extended periods of time.
- To make chocolate whipped cream frosting, add 1/3 cup of unsweetened cocoa powder in the first step of the recipe.
- Leftover frosting can be stored in an airtight container or piping bag for up to 3 days in the fridge.
Let Me Know What You Think!
If you try this recipe for whipped cream frosting with cream cheese, I'd love to hear what think of it!
Please let me know your thoughts in the comments section below.
Other Recipes You Might Enjoy:
-
Russian Chocolate Buttercream
https://chelsweets.com/2020/05/04/chocolate-russian-buttercream/ -
Swiss Meringue Buttercream
https://chelsweets.com/2020/05/04/chocolate-russian-buttercream/ -
Vegan Buttercream Recipe
https://chelsweets.com/2020/04/13/vegan-buttercream/
-
Frosting Consistency Guide
https://chelsweets.com/2020/05/25/frosting-consistency/
Prep Time 10 minutes
Total Time 10 minutes
Ingredients
Whipped Cream Frosting with Cream Cheese
- 1 cup (8 ounce block) full fat cream cheese, cold (225 grams)
- 1 cup powdered sugar (125 grams)
- 1 tsp vanilla extract (4 grams)
- 2 1/2 cups heavy cream or heavy whipping cream, cold (575 grams)
Equipment Needed
- Large mixing bowl, chilled
- Stand mixer or electric stand mixer
- Whisk attachment
Instructions
Whipped Cream Frosting with Cream Cheese
- Chill your mixing bowl and whisk attachment in the freezer for 30 minutes to help this whipped cream frosting whip up better.
- Place 1 cup (8oz. block) of cold cream cheese into the chilled mixing bowl and mix on a medium low speed until smooth.
- Pour in 1 cup of powdered sugar, and mix on low at first to avoid an powdered sugar clouds / explosions. Increase the speed to medium high once the powdered sugar is incorporated, and mix for about 1 minute. Scrape the bowl with a rubber spatula as needed throughout this process.
- Add in 1 tsp of vanilla extract, then turn the mixer to a medium high speed and gradually pour in 2 1/2 cups of cold heavy cream. I like to do this in about 4 additions, and focus on pouring the heavy cream down the side of the bowl to prevent it from splattering.
- Watch the mixture closely once the heavy cream is fully mixed in. It should thicken and take shape shortly after this (mine usually does within about 30 seconds of mixing in the heavy cream). Take care not to overmix your whipped cream frosting!! It will become soupy and sadly you won't be able to fix it.
- As soon as you see the frosting start to take shape, turn off your mixer and do a quick whisk test. Dunk your whisk attachement into the frosting, then put it out and flip it upside down. The frosting should keep its shape and form a nice peak. If it doesn't, continue to mix the frosting on a medium high speed for 30 second intervals until it does.
- This frosting can be used to frost cupcakes, decorate layer cakes, or even top cookies and ice cream! It pipes well, and can be stored in the fridge for up to 3 days in an airtight container.
Notes
This whipped cream frosting recipe makes about 6 cups of frosting.
Tips for Making the Best Whipped Cream Frosting:
- Chill your mixing bowl and whisk attachment in the freezer for 30 minutes before making the frosting to help it whip up better.
- Use cold cream cheese and heavy cream! I suggest taking your cream cheese block and heavy cream out of the fridge after you have all your equipment and ingredients ready to go.
- Slowly add in the heavy cream to help the frosting whip up more quickly and easily.
- To make chocolate whipped cream frosting, add 1/3 cup of unsweetened cocoa powder in the first step of the recipe.
- Use the frosting shortly after making it. Don't let it sit out at room temperature for extended periods of time.
- Leftover frosting can be stored in an airtight container or piping bag for up to 3 days in the fridge.
Nutrition Information
Yield
6 Serving Size
1
Amount Per Serving Calories 560 Total Fat 51g Saturated Fat 32g Trans Fat 1g Unsaturated Fat 15g Cholesterol 156mg Sodium 147mg Carbohydrates 23g Fiber 0g Sugar 22g Protein 5g
How to Make Frosting With Heavy Cream and Cream Cheese
Source: https://chelsweets.com/whipped-cream-frosting-with-cream-cheese/