Ok, this Whipped Cream Cream Cheese Topping or Frosting is amazing and delicious! It is now my favorite frosting for a white cake, like this one I baked for my spouse’s birthday this year (with raspberry filling, animal cookies and lots of sprinkles).
It is delicious with cherries and berries, and it would be incredible as an alternative to whipped cream in shortcake. (Here’s my favorite shortcake recipe, if you need one.) It started out as a frosting recipe over here at The Merchant Baker, and I want to give her credit. I’ve altered it to simplify the recipe instructions and to use standard amounts of the ingredients, as I don’t have much use for 1/2 cup leftover whipping cream, etc., for some other use.
Whipped Cream Cream Cheese Topping or Frosting
I doubled this recipe for the large layer cake above. It makes 12-24 servings, depending on the sizes of your dollops. I am freezing the extra dollops on a baking sheet covered in plastic wrap. I’ll pop them into a freezer bag once they’re solid and pull one out at a time whenever I want to enjoy some with more of the season’s fresh fruit. I’ve also found it to be delicious on waffles or pancakes.
one. In a large mixing bowl of a stand mixer, place:
8 oz solid block cream cheese (not cream cheese spread in a tub)
1 tsp. vanilla extract
1 cup granulated sugar
two. Using the paddle attachment, combine the ingredients until smooth.
three. Slowly drizzle in, 1-2 tablespoons at a time, allowing it to mix together fully:
2 cups (1 pint) heavy whipping cream
four. Scrape the paddle attachment and bowl thoroughly. Switch to the whisk attachment. Slowly increase the speed and whip until nearly stiff peaks form (it won’t be totally stiff, but it should mostly hold its shape), scraping a couple of times.
five. Serve alongside a bowl of fresh cherries. Keep refrigerated.
Progressive Strength 