Description

This Whipped Cream Frosting takes the cake! It has all the fluffiness of pure, fresh whipped cream but the cream cheese and crème fraîche give it lovely stability, body and just the right amount of tang to balance the sweetness.

Ingredients

Scale

Ingredients:

6 oz cream cheese

4 oz crème fraîche (or mascarpone cheese)

1 ½ cups confectioners powdered sugar

1 ½ cups heavy whipping cream

1 teaspoon pure vanilla extract

¾ teaspoon salt

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Instructions

While you read through the ingredients and method, place your mixing bowl in the fridge or freezer to get it nice and cold!
Use a stand mixer with a whisk attachment (or hand-held mixer) and large mixing bowl. A chilled metal bowl is best for this recipe.
Add the softened cream cheese, crème fraîche, pure vanilla extract, and powdered sugar, to the mixing bowl and beat on medium speed until perfectly creamy (1-2 minutes).
Make sure the sugar is fully incorporated to avoid lumps in the frosting.
Add the heavy whipping cream and salt. Beat the cream with the electric mixer on medium speed until combined (1 minute). Soft peaks should begin to form.
Switch to high speed and beat an additional minute or until the mixture thickens enough for medium peaks to form. If you are not sure if it’s ready, pause the mixer and test the frosting. A large spoonful should cling tight to a spoon when lifted and you should be able to tilt the bowl without the whipped cream moving. Do not overmix.
Keep frosting chilled until ready to frost the cake or cupcakes.
Frosted cake or cupcakes should be served the same day.
Leftover frosting or frosted items can be stored in the refrigerator in an airtight container for 3-4 days.

Notes

TIPS and TRICKS

This whipped cream frosting works beautifully spread on a layer cake with a spatula or piped onto cupcakes using a piping bag.

This recipe yields enough to ice 3 9″ rounds.

If you’d like to add color to the frosting, I recommend using a gel food coloring to avoid adding liquid. Add the color during step 3.

Prep Time: 10 minutes