Stable Cream Cheese Whipped Frosting
This Stable Cream Cheese Whipped Frosting is the perfect alternative to traditional buttercream for those who prefer a lighter, creamier option. It's ideal for frosting birthday cakes or any celebration cake, providing a smooth texture and delightful flavor. The addition of cream cheese lends a subtle tang, while the gelatin ensures that the frosting holds its shape beautifully, making it suitable for warm weather and special occasions. Easy to make and even easier to enjoy, this frosting is a staple for any home baker looking to impress without the heaviness of buttercream.
12
Servings
N/A
Calories
7
Ingredients
Ingredients
Cream Cheese
1 ounce (softened)
Powdered Sugar
1 3/4 cups (sifted)
Vanilla Extract
1 teaspoon (pure)
Almond Extract
1/2 teaspoon (pure)
Unflavored Gelatin
1 tablespoon
Boiling Water
3 tablespoons
Heavy Whipping Cream
2 cups (cold)
Instructions
1
Begin by chilling a metal mixing bowl and a wire whisk attachment in the freezer for about 15 minutes. This will help the whipped cream reach its ideal texture.
2
In a small bowl, combine the unflavored gelatin with the boiling water, stirring until the gelatin is fully dissolved. Set aside to cool slightly.
3
In another bowl, beat the softened cream cheese together with the sifted powdered sugar and both extracts until the mixture is smooth and creamy. This will create a base for your frosting.
4
Once the metal bowl is chilled, pour in the 2 cups of cold heavy whipping cream. Start beating on low speed, gradually increasing as the cream begins to thicken.
5
When soft peaks form, carefully drizzle in the cooled gelatin mixture while continuing to beat on high speed until stiff peaks form, ensuring the frosting is stable.
6
Finally, gently fold the cream cheese mixture into the whipped cream until well combined, being careful not to deflate the whipped cream.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Stable Cream Cheese Whipped Frosting?
It is a light, creamy alternative to traditional buttercream that uses cream cheese for flavor and gelatin for stability.
How many servings does this recipe yield?
This recipe makes enough frosting for approximately 12 servings.
Why is gelatin used in this frosting?
Gelatin is added to ensure the frosting holds its shape beautifully and remains stable, especially in warm weather.
Is this frosting suitable for celebration cakes?
Yes, its smooth texture and stability make it ideal for frosting birthday cakes and other celebration cakes.
How long should I chill the mixing bowl?
You should chill a metal mixing bowl and wire whisk attachment in the freezer for about 15 minutes before starting.
What is the first step in preparing the gelatin?
Combine the unflavored gelatin with boiling water and stir until fully dissolved, then let it cool slightly.
How do I prepare the cream cheese base?
Beat softened cream cheese with sifted powdered sugar and extracts until the mixture is smooth and creamy.
What type of cream is required for this frosting?
This recipe requires 2 cups of cold heavy whipping cream.
When should I add the gelatin mixture to the cream?
Drizzle the cooled gelatin mixture into the cream once soft peaks have formed while continuing to beat on high speed.
How do I combine the cream cheese mixture with the whipped cream?
Gently fold the cream cheese mixture into the whipped cream until well combined, taking care not to deflate the cream.
Can I use this frosting in warm weather?
Yes, the addition of gelatin makes this frosting more stable and suitable for warmer temperatures than standard whipped cream.
What extracts provide the flavor for this frosting?
The recipe uses both pure vanilla extract and pure almond extract for a delightful flavor profile.
Does this frosting taste like buttercream?
No, it is lighter and creamier than traditional buttercream, with a subtle tang from the cream cheese.
What speed should I use to beat the heavy cream?
Start beating on low speed and gradually increase the speed as the cream begins to thicken.
Is it necessary to sift the powdered sugar?
Yes, sifting the powdered sugar ensures the cream cheese base is smooth and free of lumps.
What kind of mixing bowl is recommended for whipped cream?
A metal mixing bowl is recommended as it chills well and helps the cream reach the ideal texture.
How much powdered sugar is in this recipe?
The recipe calls for 1 3/4 cups of sifted powdered sugar.
How much cream cheese do I need for this frosting?
You only need 1 ounce of softened cream cheese for this specific recipe.
What is the purpose of adding almond extract?
The almond extract adds a unique depth of flavor that complements the vanilla and cream cheese.
Can I skip the chilling step for the bowl?
Chilling the bowl is highly recommended for achieving the best volume and texture with whipped cream.
What should the consistency of the gelatin be when added to the cream?
The gelatin should be fully dissolved in boiling water and cooled slightly so it doesn't melt the cream when drizzled in.
What are stiff peaks in whipped cream?
Stiff peaks occur when the cream is whipped enough that it stands straight up when the whisk is lifted without collapsing.
Is this frosting easy for home bakers to make?
Yes, it is designed to be an easy staple for home bakers looking to impress without the heaviness of buttercream.
How much boiling water is used to dissolve the gelatin?
The recipe uses 3 tablespoons of boiling water to dissolve the gelatin.
Should the cream cheese be cold when mixing the base?
No, the cream cheese should be softened to ensure it blends smoothly with the powdered sugar.
Can I pipe this frosting onto cupcakes?
Yes, the stability provided by the gelatin makes this frosting excellent for piping onto cakes and cupcakes.
Does this recipe contain any butter?
No, this recipe is a non-buttercream option, relying on cream cheese and heavy cream for its structure.
How many ingredients are in this frosting recipe?
There are 7 main ingredients required for this stable cream cheese whipped frosting.
What happens if I overbeat the whipped cream?
If overbeaten, the cream can become grainy; you should stop once stiff peaks form to maintain a smooth texture.
Why is the cream cheese folded in at the end?
Folding it in gently preserves the air bubbles in the whipped cream, keeping the finished frosting light and airy.