When I made the Peaches and Cream Spice Cake for my Mother-in-law’s birthday two weekends ago, I knew it wouldn’t be the same without this frosting. I don’t know why I never shared it with you before?
If you like whipped cream and you like cream cheese or cheesecake,
this will make you SWOON!!
Honestly, I don’t think it really tastes like frosting at all?
So, this weekend when I made a Cherry Torte and Cherry Torte Cupcakes (recipes coming soon) I decided to snap a photo of it in the mixer and share it with you!
This will frost a two layer cake. Makes about 5 cups or so.
If this actually makes it to a cake…instead of eating it straight out of the bowl,
make sure you keep it in the fridge.
It’ll melt!!
Yield: 5 cups
Whipped Cream Frosting
Whipped Cream Frosting so fluffy and sweet. Perfect for a cake or cupcakes.
Prep Time
5 minutes
Total Time
5 minutes
Ingredients
- 1 – 8 ounce package cream cheese, softened
- 1 teaspoon of vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup of granulated sugar
- 2 cups heavy whipping cream
Instructions
In your standing mixer, with whisk attachment, combine the cream cheese, sugar and extracts until creamy, scrape the bottom and sides of the bowl a couple of times, to make sure it’s all incorporated.
Turn it on again and slowly pour in the cream.
Beat until frosting forms peaks, much like a whipped cream does.
I have found that if my stainless steel bowl of my mixer and whisk attachment are cold it peaks better.
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 564Total Fat: 50gSaturated Fat: 31gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 153mgSodium: 168mgCarbohydrates: 25gFiber: 0gSugar: 25gProtein: 5g
Nutrition isn't always accurate.
If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela
kmposbl says
This recipe looks awesome! I will try it soon. Thank you for your blog/website!
Andrea Metlika says
This sounds delicious!! My family will love this frosting.
Linda says
Can I use Splenda to replace the sugar?
Michaela Kenkel says
I would assume so? I don’t bake with it – not sure if the ratio is the same?