虽然我的美国奶油似乎不甜到我，我知道这是一个很多人！这奶油与奶油干酪结霜是每个人在那里一个很好的选择谁想要一个美味的结霜，是不是太甜。

它只是一个令人惊讶的各类甜品的甜度和对暗示。蛋糕，馅饼，乳酪蛋糕，你的名字！

This whipped cream frosting is made with cream cheese, which stabilizes the fluffy and light whipped cream it’s made with. It’s stable enough to fill and frost cakes, top cupcakes, and can also be used as a garnish on pies and fresh fruit!

This recipe is inspired by Beyond Frosting’sMascarpone whipped cream frosting.

什么是稳定的奶油？

稳定的奶油其实只是奶油与附加成分，防止它放气，并失去它的形状和一致性加班。

There are a handful of ways to this, including using gelatin, pudding mix, and even cornstarch!

虽然这些方法工作太，我喜欢的味道，用奶油奶酪制成稳定奶油糖霜的质地。

它给人的结霜更多的风味和质地更容易装饰蛋糕和杯形蛋糕。

是重奶油和鲜奶油一样的东西？

Heavy cream and heavy whipping cream are very similar, and by definition both must contain at least 36% or more milk fat.

However, whipping cream or light whipping cream contains 30% to 35% milk fat. This is the type of whipping cream most grocery stores in the US sell.

I find that heavy cream has the highest fat content. This allows it to make a thicker whipped cream, which holds its shape better.

Both will work, but I recommend using heavy cream if you can find it!

Can This Recipe Be Made With a Hand Mixer?

This recipe can be made with astand mixer要么electric hand mixer.

To be totally transparent, using a stand mixer works a lot better than a hand mixer. It’s easier, faster, and makes stiffer peaks.

The hand mixer can work, but it takes a lot longer to get soft peaks. The peaks also never seem to get quite as stiff as when I use a stand mixer.

我如果使用手动搅拌器主要秘诀是要有耐心。我还建议彻底刮面和碗的底部用橡皮刮刀以帮助手动打蛋器鞭一切正确。

Can This Whipped Cream Frosting Be Colored?

This whipped cream frosting can be colored easily with a few drops of凝胶食品着色.

凝胶食用色素可以让你得到鲜艳的色彩不增加一吨的液体进入结霜。

考虑到这一点，我不建议使用液体食品着色剂。这是少了很多比浓凝胶食品着色，而额外的液体可能会导致这种结霜破裂或外观五花。

添加这种结霜蛋糕或蛋糕提前

I recommend using this whipped cream frosting the day you plan to eat it if possible!

但是，您可以根据需要提前霜冻几天蛋糕或纸杯蛋糕。只是一定要冷静它们在冰箱结霜一次！结霜将保持其形状和一致性长达3天。

剩的结霜也可以存储在密封容器中或用于3天在冰箱裱花袋。

我不建议让这个奶油奶酪奶油在室温下结霜坐了一个多两个小时磨砂焙烤食品。奶油乳酪和鲜奶油都易腐烂！

多少蒙砂确实这个配方做什么呢？

这种奶油与乳酪糖霜的一批使有关结霜6杯。这足以约3个杯形蛋糕，或一个6“层蛋糕霜冻。

如果要霜冻较大7“或8”层蛋糕我建议使这个结霜的1个1/2批次。

Tips for Making the Best Whipped Cream Frosting:

• Chill的搅拌碗和打蛋器附件中冷冻30分钟before making the frosting to help it whip up better.
• Use cold cream cheeseand heavy cream! I suggest taking your cream cheese block and heavy cream out of the fridge just before you plan to use them.
• Slowly add in the heavy creamto help the frosting whip up more quickly and easily.
• 使用使它后不久，结霜. Don’t let it sit out at room temperature for extended periods of time.
• 为了使巧克力奶油糖霜中，添加1/3杯未加糖的可可粉的配方中的第一步骤。
• 剩余的结霜可以存储在密闭的容器或管道袋3天在冰箱里。

让我知道你的想法！

如果您尝试这几招奶油与乳酪糖霜，我很想听听，想想吧！

请让我知道在下面的评论部分您的想法。

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产率：6

Whipped Cream Frosting with Cream Cheese

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The recipe makes the best sweetened, stabilized whipped cream frosting with cream cheese. It’s the perfect topping for cakes, cupcakes, pies, cookies and even ice cream!!

准备时间 10分钟

总时间 10分钟

Ingredients

Whipped Cream Frosting with Cream Cheese

• 1杯（8盎司块）全脂乳脂干酪，冷（225克），
• 1杯糖粉（125克），
• 1茶匙香草提取物（4克），
• 2个1/2杯重奶油或重奶油，冷（575克）

所需设备

• 大型搅拌碗，冷藏
• Stand mixer or electric stand mixer
• 搅蛋器

说明

Whipped Cream Frosting with Cream Cheese

1. Chill的搅拌碗和打蛋器附件中冷冻30分钟to help this whipped cream frosting whip up better.
2. 地方1杯的冷奶油干酪（8盎司块）到冷却的混合碗和在介质低速混合直至光滑。
3. Pour in 1 cup of powdered sugar, and mix on low at first to avoid an powdered sugar clouds / explosions. Increase the speed to medium high once the powdered sugar is incorporated, and mix for about 1 minute. Scrape the bowl with a rubber spatula as needed throughout this process.
4. Add in 1 tsp of vanilla extract, then turn the mixer to a medium high speed and gradually pour in 2 1/2 cups of cold heavy cream. I like to do this in about 4 additions, and focus on pouring the heavy cream down the side of the bowl to prevent it from splattering.
5. 观看混合密切一旦鲜奶油中充分搅拌，应该勾芡并在此之后形成不久（通常矿约30秒的鲜奶油混合时做的那样）。请注意不要overmix你的奶油糖霜！这将成为糊状和可悲的是，你将无法修复。
6. 只要你看到结霜开始初具规模，关掉你的调音台，做一个快速的拂测试。扣篮您拂attachement到结霜，然后把它和翻转倒置。磨砂应该保持其形状，并形成一个很好的高峰。如果没有，继续，直到它在中高速混合结霜30秒的时间间隔。
7. This frosting can be used to frost cupcakes, decorate layer cakes, or even top cookies and ice cream! It pipes well, and can be stored in the fridge for up to 3 days in an airtight container.

Notes

这奶油糖霜配方使有关结霜6杯。

Tips for Making the Best Whipped Cream Frosting:

• Chill的搅拌碗和打蛋器附件中冷冻30分钟before making the frosting to help it whip up better.
• Use cold cream cheeseand heavy cream! I suggest taking your cream cheese block and heavy cream out of the fridge after you have all your equipment and ingredients ready to go.
• Slowly add in the heavy creamto help the frosting whip up more quickly and easily.

• 为了使巧克力奶油糖霜中，添加1/3杯未加糖的可可粉的配方中的第一步骤。

• 使用使它后不久结霜。Don't let it sit out at room temperature for extended periods of time.
• 剩余的结霜可以存储在密闭的容器或管道袋3天在冰箱里。

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving 卡路里560 总脂肪51克 Saturated Fat32克 反式脂肪1g 不饱和脂肪酸15g Cholesterol156mg 钠147mg 碳水化合物23g Fiber0g 糖22g 蛋白5g