Whipped Cream/Cream Cheese Frosting
Source: All Recipes
Makes enough frosting for a two-layer 9-inch cake
“This is a great frosting for cream cheese lovers. It’s so good! It’s a little tricky to make, but it turned out perfectly for me. I chilled my mixing bowl (Glass or metal - no plastic) and beaters (Be sure everything is clean and dry) before using. Always whip cream first. I whipped the cream until it was very thick, some reviews said to whip until it’s almost like butter. If it isn’t whipped long enough, the frosting will be too runny and you’ll have a hard time getting it to stay on your cake. I also let the frosting sit in the ‘fridge overnight, then let it sit on the counter for a few minutes before icing cake.”
Ingredients
1 (8 ounce) package cream cheese, room temp.
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
1. In a small bowl beat whipping cream until stiff peaks form; set aside.
In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.
(Submitted by Tiffany)