Whipped Cream Frosting
This frosting is light and delicious without being overly sweet. Perfect for piping it onto cakes or cupcakes.
Materials
- 8 oz cream cheese
- 1 cup powdered sugar spooned and leveled
- 2 tsp vanilla extract
- 2 3/4 cup Hiland heavy whipping cream
Instructions
- In a large mixing bowl, combine the cream cheese and powdered sugar. Whisk this together for at least 3 to 4 minutes.
- Next you will add in vanilla extract, then whisk.
- Then, pour in the Hiland heavy whipping cream. Whisk on slow setting and gradually turn your speed on high. Let it whisk for 3 minutes or until stiff peaks form.
Notes
This frosting should be stored in the refrigerator because of the dairy in it for up to 24 hours before the texture might get soft.
Makes enough to pipe 24 cupcakes or fill and frost a double-layer 9-inch cake.