This frosting is also known as stabilized whipped cream in the baking world. Made of cream cheese and whipping cream sweetened with powdered sugar. This light, fluffy, and cloud-like frosting is perfect for cupcakes, pies, and layered cakes.
Chill the bowl and whisk in the freezer. Do this 30 minutes before you're going to make the frosting. This will keep the fat in the cream stable and solid while whisking for as long as possible.
Make the Frosting
Slice cream cheese into medium-sized cubes. Place in a separate bowl and beat until smooth. Add powdered sugar and beat until fluffy. Transfer to the cold bowl.
Pour the heavy cream into the side of the bowl while beating at medium speed. Scrape the sides, as needed.
When all the cream has been added, adjust speed to high. Whip until peaks form. DO NOT OVERBEAT or it will liquefy. SEE NOTE 3.
Notes
Cream Cheese - use full-fat block cream cheese. Do not use the spreadable ones that are usually in tubs as it contains vegetable oils.
Powdered Sugar - also known as icing sugar or confectioner's sugar.
Making the whipped cream - once added to the cream cheese beat for approximately 3 to 4 minutes at high speed using a mixer. Use a timer to make sure you don't overbeat. Dip your clean finger into the cream WHILE beating at around 2 minutes where you will start to feel the volume slowly increasing. Immediately stop when it feels firm and can hold its shape.
Doubling the recipe - double the recipe if piping tall swirls or making multi-layered cakes.
Storage and shelf-life: Use this frosting within 3 to 4 days for the best quality and texture. It will not deflate or melt as long as it is kept cold stored in the refrigerator.
Course :Dessert
Cuisine :American-Western
Keyword :stabilized whipped cream, whipped cream with cream cheese