Whipped Cream Cream Cheese Icing

    (1631)
    15 min

    A creamy, thick icing that pipes easily onto cakes or cupcakes.


    1513 people made this

    Ingredients
    Serves: 12 

    • 355ml whipping cream
    • 200g cream cheese (such as Philadelphia)
    • 200g caster sugar
    • pinch salt
    • 1 teaspoon vanilla extract

    Method
    Prep:15min  ›  Ready in:15min 

    1. In a small bowl beat whipping cream until stiff peaks form; set aside.
    2. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.

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    Reviews & ratings
    Average global rating:
    (1631)

    Reviews in English (1353)

    LouiseMcculloch
    0

    This was a nice frosting.I made the whipped cream in stiff peaks first,then added cream cheese, it was for icing a carrot cake.think I would use it for the middle of a plain sponge the next time.  -  11 Feb 2017

    0

    I love this recipe. Not keen on buttercream and this is just superbly delicious and easy to make! Yummy. Thanks! X  -  25 Jul 2014

    by
    1481

    YUMMY YUMMY YUMMY! Thank you! A few of you have mentioned lumps in the frosting. What works for me, I warm my mixing bowl with hot water first. It is just enough warmth to "melt?" the cream cheese. Then use a chilled bowl for the Whipped cream, whip till very stiff. Maybe why some are having trouble with it being runny. Fold together and it is absolutely scrumptious!! Awesome flavor! So much lighter than a Cream Cheese frosting. It won't over power the flavor of your cake. Had many requests. MAY I ADD A HINT TO ALL WHO HAVE HAD TROUBLE WITH THIS RECIPE BEING RUNNY! IF USING THE SAME BOWL AND BEATERS YOU MUST WHIP THE CREAM FIRST. IF THERE IS EVEN A HINT OF THE CREAM CHEESE (OILY SUBSTANCE) IN THE BOWL OR ON THE BEATERS YOU WILL NOT GET YOUR CREAM TO "WHIP" UP TO A STIFF CONSISTENCY, WHICH MEANS THE FROSTING WILL BE TOO RUNNY. YOU MUST TRY AGAIN. VERY DELICIOUS!  -  19 Oct 2004  (Review from Allrecipes US | Canada)

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