Whipped Cream/Cream Cheese Frosting
This is the author’s sensational basic frosting. Because of the strengthening quality of the cream cheese, this becomes an even more delicious, all-purpose frosting.
1/4 to 1/2 pound cream cheese, at room temperature
1/3 cup fruit sweetener
1 teaspoon vanilla extract
1 teaspoon almond or peach extract
2 cups heavy cream
Yield: Frosting and filling for an 8-inch cake
Use an electric mixer on medium-high speed to whip the cream cheese until smooth. Reduce the speed and stir in the sweetener and the extracts until the mixture is smooth and well blended. With the mixer on low speed, add half of the cream. Use a rubber spatula to remove any unmixed cream cheese from the bottom of the bowl. When the mixture is smooth, gradually add the rest of the whipping cream. Increase the speed to high and whip until stiff. Use immediately for the best decorating texture.
Adapted from Fruit-Sweet and Sugar-Free, by Janice Feuer. Copyright (c) 1993 Royal Teton Ranch. Printed by permission of Inner Traditions.
Adapted from Fruit-Sweet and Sugar-Free, by Janice Feuer.