Whipped Cream Frosting

I have enjoyed making cupcakes and cakes for a few years now. It all started after my own wedding. I was on the hunt for an icing recipe that contained a little less sugar than your usual powder sugar recipe. This one is whipping cream and cream cheese based. I really enjoyed this one as I am a huge fan of cream cheese and its flavour, though I know not everyone is a fan. Thought I would share it with you all. 

Whipped Cream Frosting

Ingredients:
1 (8oz) pack of reduced fat cream cheese, softened. (can use reg. cream cheese)
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups whipping cream

Directions:
Combine cream cheese, sugar, vanilla extract, and almond extract in a stand mixer. Can use a electric hand mixer and bowl if you’d like, I just find the stand mixer much easier. With the whisk attachment mix on medium until smooth. While it is mixing, slowly add the whipping cream. You will want to scrape the bottom of the bowl so that it all mixes well together. Keep whipping until stiff peaks form. The icing will then hold its shape when you use it.

I made the icing in the morning, and iced all the cupcakes the day of our event and the icing held up the whole time. It did not melt! Which was great because that is a concern with whipping cream. For the smash cake I made I did decorate it the evening before. I worked layer by layer and let each layer cool in the freezer for about 5 minutes. This helped it set a bit so I could layer the colours easily. I heard lots of positive feedback on the flavour of it, and it is a much “lighter” icing compared to what you normally get from cupcakes or cakes bought in stores.