Sturdy Whipped Cream Frosting

I changed the granulated sugar for powdered sugar, then changed the almond extract for cinnamon extract (I just didn’t have almond extract so tried what I had), but otherwise followed the steps as written with a chilled metal bowl. It worked out well, got a very nice texture, just lesson learned the cinnamon extra kinda sucked lol. Overall good recipe, give it a try Just be sure you don’t over mix, it destroys the texture.

I have been using this recipe for years. I get so many compliments on my cupcakes. They are my go to. My favorite cupcakes are strawberry cupcakes from the box with raspberries dropped into the cake cups before baking, topped with this frosting, topped with toasted coconut. They are the bomb. And I don’t know why anyone would say it isn’t sturdy. These stay sturdy for days. One thing I do for easy frosting is to wrap the frosting in rolls in saran wrap to load into my frosting piping bag. I chill these in the refrigerator for a couple hours before frosting the cupcakes. If you don’t know how to load a piping bag with frosting in saran wrap, Google and find a good YouTube video.

Review that says you can’t whip cream w/ fat in bowl is for egg whites. Heavy cream is loaded with fat. The issue people have is likely not using room temperature (“softened”) cream cheese. I’ve used this recipe forever & it works perfectly, if you follow it.

I use this recipe often, exactly as written. I usually double to frost 2 dozen cupcakes. (there’s even some left over…good for dipping fruit) Everyone loves the frosting. It is sturdy and delicious. Make sure your bowl, beaters and heavy cream is cold. Thanks for a great recipe.

I don’t know WHY people are having problems with this recipe. It is not hard at all. I have been making it for years and it holds up and pipes for me. I think people are OVER whipping which will cause it to fall and become soupy. Timing is everything. This cake was made with only this recipe. No changes.I slowly add the whipping cream into my mixture and it works just fine

Wonderful recipe. Served with chocolate layer cake.

I love this frosting! Very easy to put together! The only extra I do is freeze my mixing bowl a few hours before preparing the frosting. Always a hit at my house everyone asks for this frosting when it’s cake time! You can always change up the flavor with different extracts or bakers cocoa.

Best frosting by far for my almond crème cake…I was able to cover entire cake for crumb layer, generously frost in between 3 layers and pipe top and sides. Not too sweet and so light LOVE this frosting!

Loved this recipe! I was worried about how sturdy it would be due to previous reviews but I added a full teaspoon of vanilla extract 1/2 cup granulated sugar and 1/2 cup of powdered sugar and it held up nicely!!

I used regular cream cheese and omitted the almond extract and everyone who has tasted it loves it. As a matter of fact it is the only icing they request now. I even use it on carrot cake instead of regular cream cheese frosting. My granddaughters would just eat by the spoonful if allowed. I am going to try adding some cocoa as one reviewer mentioned for my next cake.

I followed the recipe exact and it was great. I should have used strawberry flavoring instead of the almond my granddaughter would have liked it more. I covered the cake in the frosting and did all the piping with the same frosting. Very delicious and not super sweet. Left the cake out for over 24 hours and the frosting stood up.

Followed advice I found in another review – whip the heavy cream in separate bowl, beat other ingredients together in separate bowl then fold whip cream into this mixture.

The only reason I gave it one star is because you can’t rate it lower. I followed it to a T and it NEVER stiffened up.

Love this frosting. I used Marscapone cheese instead of cream cheese. Frosting was stiff enough and held up well. I had no problems with it

You can add a little cocoa powder or other flavors to spice it up a little.

This is my “go to” recipe when I need a sturdy whipped cream frosting. It’s perfect for ice box cakes and for Norwegian style bløtcake. Very sturdy and holds up when serving on a warm day.

This recipe is awesome. I dont know why people have trouble with it. Perhaps people are letting their cream cheese get too soft? And definitely don’t keep whipping like you would for plain whipped cream. It only takes a minute or two with a stand mixture to achieve the perfect consistency. Just follow the directions, and boom. You have firm, creamy, spreadable frosting that’s the perfect mix btw cc frosting and whipped cream. I use it for ice cream cake, and it’s perfect.

I used powered sugar instead of white sugar, and I doubled the recipe to include 8oz cream cheese and 8oz mascarpone cheese, I used 2-3 cups of powered sugar and 3 tablespoons butter. So I tweaked it a bit but this frosting came out amazing!! I would highly recommend this method over whipping the cream and folding. Perfect for berries!!

Taste and spread great. No problems or changes made to recipe.

I’ve been using some version of this recipe since I found it in 2009. I sell cakes for holiday money and needed a frosting for my red velvet booze cake that could last through the sale day without much refrigeration. This one works (and tastes) great! It will stay fairly sturdy for several hours. It’s not quite whipped cream or frosting, but something in between and very versatile. I’ve added amaretto/almond extract, lemon juice/zest, spiced rum/butter flavor/nutmeg – the options are endless. If you follow the instructions, you’ll end up with something more like clotted cream (served with scones), which is past whipped cream and on it’s way to butter. Jo-Lynn, thank you SO much for years of fast-selling cakes!

The first time I made this, I read all the reviews and did the extra steps one reviewer suggested where the cream is whipped first and separately, and the other ingredients combined, and then both are folded together. It was WONDERFUL! I have also made it exactly as the recipe states with absolutely NO issues. So, for me, the extra steps are unnecessary. (But they did make me feel oddly better the first time making it, and I DO still add the Cream of Tartar). Since then, this has been the only frosting I serve. It’s so wonderful with chocolate cake, pairs really well with Fruit, and it isn’t overly sweet which all the adults in my family appreciate (but it’s still sweet enough for my 5 year old to love it!) No, it’s not meant to be piped into decorations, but it’s VERY easy to work with and the flavor makes it a really easy choice. I am NOT super experienced in the kitchen, but this frosting has made EVERY birthday/holiday cake I’ve served for the last few years a major hit with everyone I know!