In preparation for the 4th of July, I thought I’d share my go-to frosting for almost all my cakes and cupcakes – whipped cream cheese frosting. I’ve been looking for a lighter, fluffier, and less sweet frosting than the typical buttercream and have finally found it. The original recipe came from allrecipes.com’s Whipped Cream Cream Cheese Frosting and I modified it based on reviewer suggestions to make it less sweet and more pipeable. For the 4th, I’ll be making a flag cake with strawberries and blueberries for the colors.
- 2 cups whipped cream
- 1 8-oz package of cream cheese
- 3/4 cups powdered sugar
- 1/2 cup cornstarch
- 1/8 tsp salt
- 1 tsp vanilla extract
- Put KitchenAid mixer bowl in the freezer to chill several minutes.
- With handheld beater, pulse beat cream cheese to soften slightly.
- Take out the chilled mixer bowl, pour most of the whipping cream, reserving about 1 tbsp, and beat with wire whisk until stiff peak forms.
- Meanwhile, add powdered sugar, cornstarch, salt, vanilla extract, and the rest of the whipping cream to the cream cheese; beat until smooth.
- Add whipped cream little by little; use beater to incorporate but do not overmix.
Variations: substitute vanilla extract with lemon or any other flavored extract.
I don’t have a good in-focus picture of this frosting piped on a cupcake but you get the idea. It holds its shape well indoors but not in the Texas summer heat so if you pipe ahead, refrigerate until you’re ready to serve!