Best Whipped Cream Cream Cheese Frosting Recipes

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.

WHIPPED STRAWBERRY CREAM CHEESE FROSTING

Steps:

• Chill a large glass or metal bowl and the beaters from an electric mixer for 30 minutes.
• Beat heavy cream in the chilled bowl with the electric mixer until stiff peaks form, about 5 minutes.
• Beat cream cheese in a separate bowl until creamy, 1 to 2 minutes. Add butter; mix until well blended, 1 or 2 minutes. Stir in strawberry puree and vanilla extract. Add confectioners' sugar and mix until well blended.
• Fold the whipped cream into the cream cheese mixture; lift and fold gently until whipped cream is evenly incorporated.

WHIPPED CREAM CREAM CHEESE FROSTING

Steps:

• In a bowl whip the 1-1/2 cups whipping cream until stiff peaks form.
• In another large bowl beat together the cream cheese with sugar, salt and vanilla until smooth.
• Using a spatula fold in the whipped cream into the cream cheese mixture.

RED VELVET CAKE WITH BLACKBERRY-CREAM CHEESE WHIPPED FROSTING

Steps:

• For the cake:
• Preheat your oven to 325°F. Liberally prepare 3 9-inch round cake pans with the nonstick method of your choice.
• In the bowl of your stand mixer fitted with the whisk attachment, add the flour, granulated sugar, cocoa powder, baking soda, and salt and mix on low speed. Slowly add the oil and buttermilk.
• Increase the speed to medium-low and add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed. Slowly add the coffee, vanilla extract, vinegar, and food coloring. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
• Evenly pour the batter into the prepared pans and bake for 20 to 27 minutes, or until a toothpick inserted into the center of a layer comes out clean. Do not overbake.
• Let the layers cool in the pans for 10 minutes, then invert onto wire racks. Let cool to room temperature. Lightly cover the cakes with foil or plastic wrap so they do not dry out.
• For the blackberry compote:
• In a medium saucepan over medium heat, warm the blackberries, granulated sugar, lime juice, and salt. Once the blackberries begin releasing their juices and the liquid begins to boil, after about 8 to 12 minutes, use a pastry cutter or fork to mash 1/2 of the berries. Leave the rest whole.
• Stir in the cornstarch and continue to cook at a boil, allowing the juices to cook down and thicken. The compote is ready when the liquid coats and completely sticks to the back of a spoon. Remove from the heat. Let cool to room temperature.
• For the frosting:
• Clean your stand mixer bowl and whisk attachment. Beat the cream cheese on high speed until it begins to thicken and become fluffy.
• Turn your mixer down to low speed and carefully add the confectioners' sugar. Once the sugar is fully incorporated, turn your mixer speed back up and continue whipping. Add the heavy cream, vanilla extract, and salt. Continue to whip until the frosting is smooth, light, and fluffy. Refrigerate the buttercream for 30 minutes to firm it up.
• To assemble:
• Once the layers are completely cooled, place 1 layer on a serving plate. Spread just the top with ⅓ of the frosting. Add ⅓ of the compote over the frosting. Using a butter knife or skewer, swirl the compote into the frosting. Add the second layer and spread with another ⅓ of the frosting. Add ⅓ of the compote, swirling the compote into the frosting again. Add the final layer, bottom-side up, and top with the remaining frosting. Add the rest of the compote and repeat the swirling process. Do not frost the side of the cake. Garnish with the whole blackberries. Serve at room temperature. Store in the refrigerator.

LIGHT & SILKY WHIPPED CREAM CHEESE FROSTING

Steps:

• 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.

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

WHIPPED STRAWBERRY CREAM CHEESE FROSTING

Steps:

• In a large bowl, cream the butter and cream cheese together.
• Add the strawberry preserves, vanilla, lemon extract, salt and food coloring and beat until incorporated.
• Add powdered sugar, half a cup at a time, and continue to beat while adding the cream.
• Once the ingredients are well mixed, turn the mixer to high and beat for 5-7 minutes until fluffy.

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.

LIGHT&SILKY WHIPPED CREAM CHEESE FROSTING

Steps:

• 1. Beat the cream cheese, powdered sugar and vanilla extract until smooth and fluffy.
• 2. 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.
• 3. Do not over beat.

DARK CHOCOLATE CAKE WITH WHIPPED CREAM CHEESE FROSTING

Steps:

• Preheat oven to 325 degrees (350 degrees if not using non-stick or glass pans).
• Coat the bottom of two round cake pans with parchment paper, nonstick spray or butter.
• Combine cake mix, eggs, egg yolks, sour cream, cocoa and water in a large bowl and mix for 1 minute; add melted butter and mix for an additional minute.
• Divide the batter between the two prepared pans, and bake approximately 30 minutes.
• Test for doneness, then flip cakes onto a cooling rack and allow to cool completely.
• When cakes are cool, combine the frosting, cream cheese and vanilla in a large bowl; whip on high for 4 minutes, until almost doubled in volume.
• Frost cakes; top with chocolate curls or grated chocolate if desired.
• Refrigerate for at least one hour, if possible, before serving; store covered cake in refrigerator.

WHIPPED LEMON CREAM CHEESE FROSTING

Steps:

• In a large bowl, blend together the cream cheese, butter, lemon juice, and vanilla.
• Gradually add the powdered sugar and then the whipped cream blending everything thoroughly together.
• Food coloring can be added to give the frosting a lovely lemon color. (About 12 drops works perfectly.)
• For best results, refrigerate overnight before using it to frost cupcakes or a cake.

RED VELVET CUPCAKE W/WHIPPED CREAM CHEESE FROSTING FOR DIABETICS

Steps:

• Frosting:.
• Place the cream cheeses in a small bowl and beat with an electric mixer until smooth.
• Add the sweetener and beat for 1 minute longer. On slow speed, beat in the whipped topping, beating briefly until just mixed.
• Cupcakes:.
• Preheat oven to 350°F Coat a nonstick 12 muffin tin with nonstick baking spray or line with cupcake liners.
• In a medium-sized mixing bowl whisk egg until at least double in volume, mix in oil, sugar, vanilla extract, sweetener, and red food color.
• Sift together the flour, cocoa powder, baking powder and baking soda, and stir 1/3 into the wet mixture. Add 1/3 of the milk and alternate wet and dry ingredients until batter is smooth.
• Scoop evenly into muffin tin, bake 15 minutes, until center springs back when touched or a toothpick comes out clean. Cool completely.
• Top each cupcake with 2 tablespoons of frosting.
• *A light dusting of powdered sugar instead of frosting eliminates 40 calories, 2 grams of fat, and 2 grams of carbohydrates.