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.

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wo e.
wo o.2 years ago

have to try this with less sugar

Rebecca Clee
Rebecca Clee2 years ago

I use it all the time now. I does keep well and is not too sweet but very creamy. try it you wont regret it

Tanya W.
Tanya W.2 years ago

Sounds yummy and versatile.

Elena T.
Elena Poensgen2 years ago

Thank you :)

Carol D.
Past Member 2 years ago

this sounds delicious definately will try

Sue Matheson
Sue Matheson2 years ago


Donna Hamilton
Donna Hamilton2 years ago

Thanks for the recipe.

Natalie Scerri
Natalie S.2 years ago

Sounds tasty; however, I have my doubts as to whether it will last as long as other frosting - most probably it needs to be refrigerated. I think a few drops of lemon juice would give it an extra special taste.

Cheryl B.
Cheryl B.3 years ago

sounds yummy

Cheryl B.
Cheryl B.3 years ago

sounds yummy