Whipped Cream Frosting | A light and fluffy frosting that only has 1/2 cup of sugar. Perfect for those that don’t like their frosting super sweet. Pair this delicious Whipped Cream Frosting with shortcake. I added this incredible frosting to my most popular cupcake! Scroll down to see what cupcake I made!
Okay…..there are a couple tips I usually add to a frosting post. But neither of them apply to this frosting. I’m going to go ahead and add them but just know that since this Whipped Cream Frosting is made with cream cheese (no butter) and whipping cream there’s no need to follow my tips for a fluffy frosting or the freezing method. With that being said I’m still going to add those tips because they might come in handy for another frosting recipe.
BUT FIRST……the cupcake I added this frosting to is….STRAWBERRY SHORTCAKE CUPCAKES! A dense sweet pound cake filled with a whole fresh strawberry and topped with a whip cream frosting. These amazing cupcakes are so incredible delicious and perfect for so many different occasions. Like Valentine’s Day, Mother’s Day and Birthdays! There’s never enough strawberry shortcake now each guest can have their own! Click here for the recipe—->>>>STRAWBERRY SHORTCAKE CUPCAKES.
TIPS FOR A LIGHT AND FLUFFY FROSTING
- Good ingredients “real” butter not margarine
- Room temperature ingredients
- Be patient…you’ll need to whip the frosting at least 3 to 5 minutes (sometimes I do this step twice). This will allow air to incorporate into the butter and create the lightness you want.
- That’s it! It’s really not as hard as you might think
You can freeze frosting? Making homemade cupcakes and frosting just got a whole lot easier! To freeze your frosting: Spoon the frosting into a labeled zip top bag and freeze. When ready to use, place the bag on the counter to come to room temperature. Spoon into a large mixing bowl. Whip for 3 to 5 minutes. This is to incorporate air into the frosting for a light and fluffy texture.
Not the recipe for you? Don’t worry I have a whole category dedicated to frosting recipes. Click here for over 30 frosting recipes—->>>>FROSTING
- 1 (8 ounce) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups heavy whipping cream
TIP: This is NOT a sweet frosting, pay attention to the amount of cupcakes this frosting will frost. Using the whisk attachment combine the cream cheese, sugar and extracts until well combined. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times. Whip until the cream can hold a stiff peak. NOTE: This frosting MUST always be refrigerated except for when being served. They can stay out a couple of hours while serving but you should store the leftover frosting/cupcakes in the refrigerator.
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