Whipped Cream Frosting

11 07 2011

I am not a big fan of frosting. It is usually really sweet and 2 inches high on a cake or cupcake. When I get cake I usually scrape off most of the frosting and don’t eat it. So for my daughters birthday I was looking for a great frosting recipe that I would like. This recipe was great. It was sturdy enough to top the cupcakes and not melt, not to sweet, and it tasted amazing! I can’t wait to try this one again with some of the variations listed below.

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Whipped Cream Frosting

~ 4 oz. cream cheese, softened

~ 1/2 cup sugar

~ 1 tsp. vanilla extract

~ 1/2 tsp. almond extract

~ 2 cups heavy cream or whipping cream

Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl. Mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

 

Variations:

Raspberry or Strawberry Whipped Cream Frosting: Instead of vanilla, add 2 1/4 cups raspberry or strawberry puree (puree the fruit in a blender and strain) to the cream when you add the sugar. Increase sugar by 7 Tbs. Before you begin mixing taste and adjust the flavoring. The puree increases the amount of whipped cream, so you may not need it all.

Lemon Whipped Cream Frosting: Instead of vanilla, add 1/4 cup plus 2 Tbsp. freshly squeezed lemon juice and 1 Tbs. finely grated lemon zest to the cream when you add the sugar. Increase sugar by 8 Tbs. Before you begin mixing, taste and adjust the flavoring.

Orange Whipped Cream Frosting: Instead of vanilla, add 1/2 cup freshly squeezed orange juice and 1 Tbsp. finely grated orange zest to the cream when you add the sugar. Before you begin mixing, taste and adjust the flavoring.

Chocolate Whipped Cream Frosting: Omit vanilla and increase sugar by 6 Tbsp. After soft peaks form, turn off the mixer and add 1/4 cup sifted unsweetened cocoa powder, preferably Dutch-processed. Whisk until the cream is smooth, and stiff peaks form. Let the cream sit in the refrigerator for at least 1 hour to dissolve the cocoa. Whisk briefly before using.

Mocha Whipped Cream Frosting: Omit vanilla and increase sugar to 6 Tbsp. After soft peaks form, turn off the mixer and add 1/4 cup sifted unsweetened cocoa powder, preferably Dutch-processed, and 2 Tbsp. instant espresso dissolved in 2 Tbsp. boiling water. Whisk until the cream is smooth, and stiff peaks form. Let the cream sit in the refrigerator for at least 1 hour to dissolve the cocoa. Whisk briefly before using.

Click Below to Print Recipe

Whipped Cream Frosting

 

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