While myamerican buttercreamdoesn’t seem to sweet to me, I know that it is for a lot of people! This whipped cream frosting with cream cheese is a great option for everyone out there who wants a delicious frosting that isn’t too sweet.

It has just a hint of sweetness and pairs amazingly with all kinds of desserts. Cupcakes, pies, cheesecake, you name it!

这奶油糖霜用奶油奶酪，可以稳定蓬松，光奶油它与做制造。它的稳定足以填充和霜冻的蛋糕，蛋糕上面，也可以用作馅饼和新鲜水果装饰！

这个配方是由超越蒙砂的启发马斯卡奶油糖霜。

What is Stabilized Whipped Cream?

Stabilized whip cream is really just whipped cream with an additional ingredient that prevents it from deflating and losing its shape and consistency overtime.

有很多方法这一点，包括使用明胶，布丁组合，甚至太白粉了一把！

While those methods work too, I prefer the taste and texture of stabilized whipped cream frosting made with cream cheese.

It gives the frosting a bit more flavor and the texture is easier to decorate cakes and cupcakes with.

Are heavy whipping cream and heavy cream the same thing??

重奶油和重奶油非常相似，并定义它们必须包含至少36％以上的乳脂肪。

然而，搅打奶油或光纯奶油含有30％至35％的乳脂。这是在美国卖奶油最杂货店的类型。

我发现，霜重具有脂肪含量最高。这允许它可以使较厚的奶油，持有它的形状更好。

双方将工作，但我建议使用鲜奶油，如果你能找到它！

可这个配方是由具有手动搅拌器？

这个配方可以与制造立式搅拌器or电动手用搅拌机。

是完全透明的，采用了立式搅拌器比手动搅拌器更好的作品很多。它更容易，更快捷，更严厉，使峰。

手混频器可以工作，但它需要很多时间拿到手软峰。该峰也似乎从来没有得到相当僵硬，当我使用台式搅拌机。

My main tip if you use a hand mixer is to be patient. I also recommend thoroughly scraping the sides and bottom of the bowl with a rubber spatula to help the hand mixer whip everything up properly.

这奶油糖霜可着色？

这奶油糖霜可以轻松几滴着色gel food coloring。

Gel food coloring allows you to get vibrant colors without adding a ton of liquid into the frosting.

With that in mind, I don’t recommend using liquid food coloring. It is a lot less concentrated than gel food coloring, and the extra liquid can cause this frosting to break or look streaky.

Adding This Frosting to Cakes or Cupcakes in Advance

我建议使用这种奶油糖霜您打算如果可能的话吃了一天！

但是,您可以在几个冻饼或蛋糕days in advance if needed. Just be sure to chill them in the fridge once frosted! The frosting will keep its shape and consistency for up to 3 days.

Leftover frosting can also be stored in an airtight container or piping bag for up to 3 days in the fridge.

I don’t recommend letting baked goods frosted with this cream cheese whipped cream frosting sit out at room temperature for more than a couple hours. The cream cheese and heavy cream are both perishable!

How Much Frosting Does This Recipe Make?

One batch of this whipped cream frosting with cream cheese makes about 6 cups of frosting. This is enough to frost about 3 dozen cupcakes, or one 6″ layer cake.

I recommend making 1 1/2 batches of this frosting if you want to frost a larger 7″ or 8″ layer cake.

制定最出色的奶油糖霜提示：

• Chill your mixing bowl and whisk attachment in the freezer for 30 minutes拍前结霜，以帮助它掀起更好。
• 使用冷奶油奶酪和鲜奶油！我建议把你的奶酪块和奶油从冰箱中取出您打算使用它们之前。
• 慢慢加入在重霜帮助结霜鞭更迅速和容易。
• Use the frosting shortly after making it。不要让它在室温下长时间坐在外面。
• To make chocolate whipped cream frosting，add 1/3 cup of unsweetened cocoa powder in the first step of the recipe.
• Leftover frosting can be storedin an airtight container or piping bag forup to 3 days in the fridge.

Let Me Know What You Think!

If you try this recipe for whipped cream frosting with cream cheese, I’d love to hear what think of it!

Please let me know your thoughts in the comments section below.

Other Recipes You Might Enjoy:

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产量: 6

奶油糖霜用奶油奶酪

打印

配方让最好的甜的，稳定的奶油与乳酪糖霜。这是完美的浇头的蛋糕，蛋糕，馅饼，饼干，甚至冰淇淋！

Prep Time 10 minutes

Total Time 10 minutes

配料

奶油糖霜用奶油奶酪

• 1cup (8 ounce block) full fat cream cheese, cold (225 grams)
• 1cup powdered sugar (125 grams)
• 1tsp vanilla extract (4 grams)
• 2 1/2 cups heavy cream or heavy whipping cream, cold (575 grams)

Equipment Needed

• Large mixing bowl, chilled
• 立式搅拌器或电动立式搅拌器
• 打蛋器附件

Instructions

奶油糖霜用奶油奶酪

1. Chill的搅拌碗，并在冷冻打蛋器附件30分钟，以帮助这个奶油糖霜鞭更好。
2. Place 1 cup (8oz. block) of cold cream cheese into the chilled mixing bowl and mix on a medium low speed until smooth.
3. 倒在1杯糖粉，并且在第一低混合以避免糖粉云/爆炸。增加速度以中高一旦糖粉被结合，并混合约1分钟。刮碗，如有必要，在此过程中橡皮刮刀。
4. 添加在1茶匙香草提取物，然后打开混合器的介质高速和在2个1/2杯的冷浓奶油逐渐倾。我喜欢做这个约4添加和重点浇鲜奶油倒碗以防止飞溅的侧面。
5. Watch the mixture closely once the heavy cream is fully mixed in. It should thicken and take shape shortly after this (mine usually does within about 30 seconds of mixing in the heavy cream). Take care not to overmix your whipped cream frosting!! It will become soupy and sadly you won't be able to fix it.
6. As soon as you see the frosting start to take shape, turn off your mixer and do a quick whisk test. Dunk your whisk attachement into the frosting, then put it out and flip it upside down. The frosting should keep its shape and form a nice peak. If it doesn't, continue to mix the frosting on a medium high speed for 30 second intervals until it does.
7. 这结霜可以用来霜冻蛋糕，装饰层蛋糕，甚至前饼干和冰淇淋！它配管良好，并且可以存储在冰箱中最多3天在密闭容器中。

笔记

This whipped cream frosting recipemakes about 6 cups of frosting.

制定最出色的奶油糖霜提示：

• Chill your mixing bowl and whisk attachment in the freezer for 30 minutes拍前结霜，以帮助它掀起更好。
• 使用冷奶油奶酪和鲜奶油！我建议把你的奶酪块和奶油从冰箱中取出你把所有的设备和原料都准备好以后再去。
• 慢慢加入在重霜帮助结霜鞭更迅速和容易。

• To make chocolate whipped cream frosting，add 1/3 cup of unsweetened cocoa powder in the first step of the recipe.

• Use the frosting shortly after making it.不要让它在室温下长时间坐在外面。
• Leftover frosting can be storedin an airtight container or piping bag forup to 3 days in the fridge.

营养信息

产量

6

份量

1克ydF4y2Ba
每份的量 Calories560 Total Fat51g 饱和脂肪32g Trans Fat1克 Unsaturated Fat15克 胆固醇156mg Sodium147mg Carbohydrates23克 纤维0克 Sugar22克 Protein5克