This is the lightest cream cheese frosting on my site; it's fluffy and aerated from the addition of whipped cream. It's still amazingly stable though - it pipes amazingly and gives you the smoothest finish on cakes.
Because it does not contain any butter, it's a great frosting for those who want the taste of cream cheese but don't want something overly heavy or sweet to top their cakes.
To avoid thinning out the cream cheese, which happens when you overmix, most of this process will be done by hand. If you like, you can watch my video down below to see how Ido it. The whipped cream cheese frosting portion of this video starts at around 3 minutes in.
Keep in mind that this is definitely cream cheese forward frosting, so if you prefer a lighter frosting without the tanginess, Ihave other whipped cream frostings that may be better suited to your palate.
While you can over-whip the frosting after you add the heavy cream, you cannot over-mix the 1st 3 ingredients in the recipe. Beat the cream cheese, confectioners' sugar, and vanilla extract together for as long as you need to rid all of the cream cheese lumps.
Mix 1 tablespoon (25 grams) of cornstarch into the frosting. If it is still too runny, add a little more. Continue to add cornstarch until you are happy with the texture. Avoid adding more than 1/2 cup (62.5 grams) of cornstarch per 8 oz (226 grams) of cream cheese.
Though some tasters found the frosting made with whipped cream cheese slightly less tangy than the one made with block cream cheese, all found it acceptable. In fact, it had a lighter, smoother texture that many preferred.
First, make sure that you used a block of cream cheese and not the already whipped version in the tub. Second, if your frosting seems runny, mix it on high until it comes together. It will hold the lines of the beaters during whipping. To make it more firm, refrigerate it.
Cream cheese frosting will hold its decorative piped shape if you refrigerate it prior to piping. Fit your piping bag with a piping tip, fill your bag with the frosting, then refrigerate it for 20-30 minutes before piping. However, don't expect it to be as sturdy as buttercream.
Canned frosting has a tendency to be on the denser side, but the solution to this textural dilemma is simple. Dump your canned frosting into a large mixing bowl with a hand mixer or into the bowl of an electric mixer and whip it up.
How to thicken cream cheese frosting. If the consistency is too thin or runny you can put the frosting mixture in the fridge for up to 20 minutes, stirring occasionally.If it's still too thin, take out some of the runny mixture and beat in some more cream cheese.
How do you fix runny whipped frosting? Add more powdered sugar a little at the time and whip. Add sugar and whip until you have the consistency you want. This will of course increase the sweetness of your frosting.
Mix equal parts freshly whipped cream and frosting. You can substitute thawed whipped topping, but don't try this trick with canned whipped cream that will quickly deflate and turn into liquid. Unsweetened whipped cream can tone down overly sweet frosting.
Overbeating cream cheese frosting can make it too runny. When all the sugar is incorporated into the frosting, don't beat it for much longer to avoid overbeating. If the frosting is too soft, pop it in the refrigerator for about 30 minutes to harden before piping.
To thicken frosting, sprinkle an additional 1 to 2 tablespoons of powdered sugar into the mixture and combine thoroughly. For frosting made on the stovetop, sprinkle 1 teaspoon of flour into the frosting and stir well over low heat to incorporate the flour.
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