Whipped Cream Cream Cheese Frosting...

• Not sure about this one just yet....it does not work with half and half (like the note below says)

I ended up using 1 small package of jello mixed with ice....then stirred in 8 oz. carton of whipped topping....made a great angel food cake topping...but it is still not a frosting...

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• YUMMY whipped cream frosting that is very stable and does not melt at room temperature unlike many standard whipped cream frostings. It also makes a GREAT dip for fresh fruit -- not too sweet, just right! 
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• I've combined a couple of recipes and hope this works......I think I will use this to frost an angel food cake for Kara's Birthday tomorrow....with  fresh strawberry sauce drizzled over it.....
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• Whipped Cream Cream Cheese Frosting
• 1 (8 ounce) package reduced-fat cream cheese, softened
• 1/2 cup white sugar  (may want to use powdered sugar...up to 1 3/4 c.) 
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract 
• 1 1/2 to 2 cups heavy cream
• Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

One lady online noted that she had used this for a wedding cake.... For sturdiness, I added a package of gelatine powder just before decorating as the cake would be sitting in the fridge overnight, and out on a table for a few hours. Definately a good alternative to supersweet buttercream.


My question??  Can I use half & half to make whipping cream? You will be able to make whipped cream. It won't be as fatty a mouthful as heavy cream, but you will be able to whip it up. To make it go well, it needs to be ICE COLD to start off with. Put it in the coldest part of your fridge, and then stick in the freezer just before you plan to whip it. Do not remove it from refrigeration until you plan to use it. Don't take it out, then leave it on the counter while you are assembling your whipping apparatus. Only take it out to pour it into your bowl for whipping. Sticking the bowl you plan on whipping it in into the freezer is a great idea. The colder you keep it, the better it will turn out. Cold bowl, cold half n half, and a fast and furious whip.