Cream Cheese and Cream Cake Frosting

Cooking method

1. Step 1:

   

   How do you make cake frosting from cream cheese and cream? Gather the necessary ingredients. The cream should be at least 33% fat — cream with a lower fat content won't whip at all. Let the cream cheese sit at room temperature for a bit; that way it blends more evenly into the frosting without leaving lumps.

2. Step 2:

   

   Use a deep bowl that's comfortable to work in so it doesn't splatter while you whip. Both the cream and the bowl should be cold. Pour the required amount of cream into the prepared bowl.

3. Step 3:

   

   Add powdered sugar — powdered, specifically! Don't substitute granulated sugar; it may not dissolve in time as you whip.

4. Step 4:

   

   Start whipping the cream and powdered sugar at low speed, gradually increasing to maximum. Whip until thick and fluffy. Just don't overdo it, or the cream will turn to butter. The whipping time depends on the power of your mixer.

5. Step 5:

   

   Then add the cream cheese to the whipped cream and mix it in thoroughly. The proportions of cream to cheese can vary a lot; the ideal ratio is 1:1. Try it once and you'll figure out whether you want more cheese or more cream in the frosting.

6. Step 6:

   

   This frosting of heavy cream and cream cheese comes out quite thick. It's ready! Use it right away.

7. Step 7:

   

   This frosting is great for layering any cake. It holds its shape well. But don't keep it somewhere warm — it'll start to melt. Refrigerate any cake made with it right away.

8. Step 8:

   

   You can stir cooled melted chocolate into this frosting for a delicious chocolate cream cheese frosting.

9. Step 9:

   

   Enjoy!