This is frosting for people who don't like normal frosting... not too sweet! It almost takes like cheesecake. I love this frosting. It would be great on Carrot Cake or even a dollop on top of pies!
Use your imagination with this one, you could add any extract or flavoring that you like in substitution for the vanilla below. If you want to try this in chocolate, ( and I haven't... yet), I bet you could add 1/4 cup of cocoa powder along with the sugar and have it work out fine. I will try it soon and let you know.
While this frosting says "stable"... that really means you have a bit more time than regular whip cream, but that you still need to refridgerate this overnight if you do up ahead of time. I have left this frosting at room temperature for 2-3 hours without an issue, but I wouldn't try it much more than that.
Makes enough to frost about 24 cupcakes.
Ingredients
1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract, or flavor of your choice
2 cups heavy cream, very cold
Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Scrape down the bowl as you go, if needed, whipping until the frosting can hold a stiff peak.
Here's some recipes that use this whip cream frosting!
Here is the same frosting, tinted orange and flavored with orange extract!
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