Light vanilla whipped cream frosting that holds its shape for piping around the edge.
TBy Tiffer
Servings
10
1.5 cup Heavy cream, cold
4 oz Cream cheese, softened
0.33 cup Powdered sugar
2 tsp Vanilla extract
1 pinch Pinch of salt
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Sarah M. · Melbourne, AU
Prepare
1. Chill a large mixing bowl and the whisk or beaters in the freezer for 15 minutes. Keep the heavy cream refrigerated until the moment you use it.
Cream Cheese Base
2. In a separate bowl, beat the cream cheese with the powdered sugar, vanilla extract and salt on medium speed for 1 to 2 minutes until completely smooth and free of lumps. Scrape down the bowl.
4 oz Cream cheese, softened,
0.3 cup Powdered sugar,
2 tsp Vanilla extract,
1 pinch Pinch of salt
3. With the mixer running on low, slowly drizzle in about 2 tablespoons of the heavy cream to loosen the cream cheese mixture into a thick, pourable paste.
1.5 cup Heavy cream, cold
Whip and Fold
4. Pour the remaining heavy cream into the chilled bowl. Whip on medium-high speed until soft peaks form, about 2 minutes.
1.5 cup Heavy cream, cold
5. Add the cream cheese mixture to the cream in two additions, whipping on medium speed after each, until stiff peaks form and the frosting holds its shape, about 1 to 2 minutes more. Stop as soon as it is stiff to avoid graininess.
Pipe and Chill
6. Transfer the frosting to a piping bag fitted with a star tip and pipe rosettes or shells around the edge of a chilled cheesecake. Refrigerate the cheesecake until serving; the frosting holds its shape for up to 2 days.
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