The Best Frosting. No. Really. THE BEST.
There are some things that are just fine in a box. It’s not worth the time or effort to make it from scratch. It probably sounds strange coming from me, but it’s true. But some things, are worth every second of time and effort it takes to make homemade and THIS frosting? It’s WORTH it.
It starts like this:
and, after chilling in the fridge is firm enough to do a little decorating with. It held it’s shape enough to make stars on Baby Bee’s very lopsided, but delicious, birthday cake this past Saturday.
Whipped Cream Cream Cheese Frosting
makes enough to frost 12 cupcakes OR to ice a double layer 9″ cake
8oz cream cheese, room temperature
1c white sugar
1.5c heavy cream
1. Whip heavy cream in a mixer OR with a hand mixer until stiff peaks form. Set aside
2. Beat cream cheese, sugar, vanilla and salt until creamy
3. Fold in whipped cream (I let my mixer do it. Slowly. Low speed)
4. Once mixed until smooth, chill until ready to ice your cake.
THe cake I made for Baby Bee was very dense and brownie like, but I’m thinking it would ba fantastic on ANY chocolate cake or even on top of carrot cake cupcakes. Or pumpkin cupcakes. Or, just to eat with a spoon.