Cream Cheese and Whipped Cream Icing

    Cream Cheese and Whipped Cream Icing

    Recipe Picture:Cream Cheese and Whipped Cream Icing
    50

    Cream Cheese and Whipped Cream Icing

    (1629)
    15min


    1506 people made this

    A delicious and very indulgent cream cheese and whipped cream icing. Perfect for cakes, cup cakes and muffins, it can be just as easily spread with a knife as from a piping bag.

    Ingredients
    Serves: 12 

    • 1 1/2 cups (375ml) thickened cream
    • 225g packet cream cheese, softened
    • 1 cup (200g) white sugar
    • 1/8 teaspoon salt
    • 1 teaspoon vanilla essence

    Directions
    Preparation:15min  ›  Ready in:15min 

    1. In a small bowl beat cream until stiff peaks form; set aside.
    2. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth then fold in whipped cream.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (1629)

    Reviews in English (1351)

    KellySelby-Brand
    0

    Tastes awesome. I use it in my cookie cake. I was worried that when I cut the cake the frosting will just spill out the sides, it doesn't. I got so many compliments.  -  23 Apr 2014

    by
    1481

    YUMMY YUMMY YUMMY! Thank you! A few of you have mentioned lumps in the frosting. What works for me, I warm my mixing bowl with hot water first. It is just enough warmth to "melt?" the cream cheese. Then use a chilled bowl for the Whipped cream, whip till very stiff. Maybe why some are having trouble with it being runny. Fold together and it is absolutely scrumptious!! Awesome flavor! So much lighter than a Cream Cheese frosting. It won't over power the flavor of your cake. Had many requests. MAY I ADD A HINT TO ALL WHO HAVE HAD TROUBLE WITH THIS RECIPE BEING RUNNY! IF USING THE SAME BOWL AND BEATERS YOU MUST WHIP THE CREAM FIRST. IF THERE IS EVEN A HINT OF THE CREAM CHEESE (OILY SUBSTANCE) IN THE BOWL OR ON THE BEATERS YOU WILL NOT GET YOUR CREAM TO "WHIP" UP TO A STIFF CONSISTENCY, WHICH MEANS THE FROSTING WILL BE TOO RUNNY. YOU MUST TRY AGAIN. VERY DELICIOUS!  -  19 Oct 2004  (Review from Allrecipes USA and Canada)

    by
    975

    Hopefully I'm covering most of the debates about the frosting in this single review. Use 1 3/4 cups of POWDERED SUGAR instead of regular sugar for frosting! It firms it up enough to be a better frosting. If your cake is sweet, you might consider using less powdered sugar (cutting back on the sugar in the frosting makes for an excellent mix with a sweet cake). If you do decide to use less sugar, add 1/8 – 1/4 teaspoon of cornstarch to firm. Be sure to beat heavy whipping cream in an entirely separate bowl, and then beat together with cream cheese mixture. Definitely, freeze beaters and bowl before whipping the cream and deep chill frosting afterwards. Overall, this is the best cream cheese frosting/filling I've ever had!  -  01 May 2007  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate