This topping is somewhere between whipped cream and a frosting. If you’re a lover of either, this is a surefire hit. Sturdy enough to top a cake, but still ethereally creamy and light. I originally made this for a Red Velvet Trifle, knowing how well cream cheese and red velvet cake go together, but I quickly found myself dipping cookies, chocolate–anything I could find, really–into the bowl. I imagine it would be an excellent stand-in for icing, and I may go ahead and replace my usual cream cheese icing with this instead. This one’s a winner. Read the original post here.
Lily graduated in 2009 from Harvard University with a degree in English Literature. While in college, she bartended and cooked at the campus pub, and as a result has a difficult time eating chicken wings. She is the Managing Editor for Small Kitchen College.
Cream Cheese Whipped Cream
makes…a lot. you’ll probably have extra.
This makes something between a cream cheese frosting and whipped cream. Softer than frosting, sturdier than normal whipped cream, it served my purposes perfectly. Adapt as you wish for sweeter or tangier taste.
1 8-ounce package of cream cheese (or more to taste), softened at room temperature for an hour
2 cups heavy whipping cream
3-4 tablespoons powdered sugar (or to taste)
1-2 teaspoons vanilla extract (to taste)
Beat the cream cheese in a medium bowl until it’s creamy, about 2-3 minutes, making sure all the lumps are gone. It should be very creamy and spreadable, almost like mascarpone. In a separate bowl, whip the cream until it’s just barely starting to come together–it should have very soft peaks that collapse. Scrape in the cream cheese, and add as much powdered sugar and vanilla as you wish. Continue to beat until it forms stiff peaks (try not to overbeat or this will taste like butter. Cream cheesy butter.).
Refrigerate until needed. Spread liberally.