- 16 ounces cream cheese (room temperature)
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract (i use pure not imitation)
- 1 cup heavy whipping cream (the higher the fat content the better! she used 40% ultra!?! i just used heaviest i could find)
|Calories880Calories from Fat620|
|% DAILY VALUE|
|Calories from Fat620|
|% DAILY VALUE|
VersatileFoodLover a month ago
It turned out to be quite delicious! Light, fluffy and just the right amount of sweetness! Loved it!
Vida M. a year ago
I cut the recipe in half because I made a chocolate poke cake with chocolate pudding and wanted a light frosting for it my husband, who typically doesn't like frosting loved this and told me I can just make this kind from now on!
Melissa E. 2 years ago
This turned out great! I goofed and don't fold in the whipped heavy cream as directed on my first try but it still came out great as the filling for my cake! Then my second batch was made as directed and came out fluffy which worked great for the outside of my cake! The cake was a hit and I'll definitely use this recipe again! Added a pinch of pumpkin spice to accent the pumpkin cake which turned out great!
Debbie S. 3 years ago
love it. my new favorite along with the chocolate whipped frosting. I am using it today on a red velevt cake with cheese cake in between layers. I used a Duncan Hines Red Velvet cake mix and Jello no bake cheese cake mix. The whipped cream cheese frosting will top it off. I can hardly wait to share it with friends tonight.
Kia 3 years ago
So creamy and yummy!!!! I will make this again! Recipe was easy and simple made it a sit is written.