Lightsilky Whipped Cream Cheese Frosting Food

WHIPPED CREAM CREAM CHEESE FROSTING

Steps:

• In a bowl whip the 1-1/2 cups whipping cream until stiff peaks form.
• In another large bowl beat together the cream cheese with sugar, salt and vanilla until smooth.
• Using a spatula fold in the whipped cream into the cream cheese mixture.

CREAM CHEESE FROSTING

Steps:

• In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

LIGHT&SILKY WHIPPED CREAM CHEESE FROSTING

Steps:

• 1. Beat the cream cheese, powdered sugar and vanilla extract until smooth and fluffy.
• 2. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture and quickly and briefly beat to combine.
• 3. Do not over beat.

ULTIMATE WHIPPED CREAM CHEESE FROSTING

Steps:

• 1. Beat the cheese, sugar and vanilla until smooth and fluffy. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture and quickly and briefly beat to combine. Do not over beat.
• 2. This is where this recipe originated! http://notsohumblepie.blogspot.com/2011/03/cinnamon-rolls-with-whipped-cream.html#more

WHIPPED CREAM CREAM CHEESE FROSTING

Steps:

• In a small bowl beat whipping cream until stiff peaks form; set aside.
• In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.

LIGHT CREAM-CHEESE ICING

Steps:

• With an electric mixer, beat cream cheese and confectioners' sugar until light and fluffy. (To make without a mixer, sift sugar before stirring into cream cheese.)

CREAM CHEESE FROSTING

Steps:

• Beat the softened butter to a soft and even consistency. Add the orange juice, if using, then the icing sugar. Cream until you have a smooth, soft buttercream consistency.
• Add the cream cheese and work it in - don't beat it in, just slowly mix with a wooden spoon. Depending on how soft the mixture is, you may want to put it in the fridge for 10 mins at this point. If it's runny, it will firm up again. It should be spreadable and not run off the cake.