The key to this recipe is in the heavy cream. About 30 minutes before you are ready to start the recipe put a bowl and your beaters in the refrigerator to cool. I have even put them in the freezer. The key to getting the heavy whipping cream to properly form peaks is to keep it as cold as you can. This means start with everything cold and work quickly. We poured the heavy whipping cream into the chilled bowl, used the chilled beaters and began. Its amazing how quickly the peaks will form. Once you have stiff peaks put it back in the refrigerator to keep cold.
You can now use the same beater to combine the cream cheese, sugar, salt and vanilla. Beat until smooth. You will want to beat it for a very long time. Keep tasting until you cannot taste any little pieces of cream cheese. Gently fold in the whipping cream and chill until you are ready to use.
I am not a big frosting fan, it is too sweet for me, but I did enjoy this recipe. I loved this with the Perfect Cupcake, from a box. This recipe is a definite keeper!
Whipped Cream Cheese Frosting
1 (8 ounce) package cream cheese
1 cup white sugar or 1 3/4 cup powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
1. Use a chilled COLD bowl and beaters. Beat whipping cream until stiff peaks form; set aside. Do this step first especially if you are using the same beaters as in step 2. Chill until needed in step 2.
2. In another large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth. This will take a very long time. Keep taste testing until everything is well incorporated and you do not taste small pieces of the cream cheese. Fold in whipped cream. Chill frosting until ready to use.