Whipped Cheesecake Frosting. A much lighter, creamy textured cream cheese frosting version with far less sugar than conventional recipes.
Whipped Cheesecake Frosting.
This is an idea inspired by a roadside pitstop, a few years back.
We were staying at Kilmory Resort in Swift Current for the weekend and exploring the whole area in day trips. It was a beautiful autumn weekend and we were there to admire the changing colours.
They are always particularly particularly vibrant in that area.
Fall colours, Swift Current, Newfoundland.
On the way back from one road trip day, we stopped at an Irving Big Stop in Goobies. Goobies is a bit of a crossroads trucker stop at the junction of the Trans Canada Highway and the Burin Peninsula Highway.
We stopped there for an early dinner before returning to our cabin at the resort.
We decided to share what was a sizable hunk of carrot cake. The carrot cake itself was well spiced, and delicious but what we remembered most was the whipped frosting.
It was not the usual heavy icing sugar and cream cheese based frosting that is most common. This was much lighter and very creamy.
Adding the frosting to the first layer of a carrot cake.
Adding the second layer to the cake.
Whipped Cheesecake Frosting. Not cloyingly sweet.
The frosting was very reminiscent of the common no bake cheesecake filling popularized decades ago by Philadelphia brand. I still use it today in recipes like our No-Bake Strawberry Cheesecake.
I immediately fell in love with the combination! It’s like having a thin layer of cheesecake on top of a delicious carrot cake.
Whipped Cheesecake Frosting
Whipped Cheesecake Frosting.
I was determined to try to replicate it. It was not difficult to do so.
The recipe is practically the same as that no-bake cheesecake filling. I just cut back n the whipping cream in the recipe.
I thought that would make it a little stiffer and more suitable for frosting the sides of a cake if I wanted. That’s exactly what I did on my version of a No Added Fat Carrot Cake.
Simply put, everyone I served it to, raved about it.
Whipped Cheesecake Frosting
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Whipped Cheesecake Frosting
Ingredients
- 1 cup whipping cream
- 1 cup icing sugar
- 2 blocks cream cheese (1 pound total)
- 2 tsp vanilla extract
Instructions
- Let the cream cheese warm up out of the fridge for an hour before using it. This helps keep the frosting smooth with no lumps.
- Take 3 tbsp icing sugar from the 1 cup you've measured.
- Add it to the bowl of an electric mixer, with the whisk attachment in place.
- Add the whipping cream and whisk at high speed until the cream makes soft peaks. Not too stiff.
- Remove the whipped cream to a separate small bowl and set aside.
- Return the bowl to the mixer, this time with the paddle attachment. (No need to wash the whisk yet, you will need it again)
- Add the cream cheese and beat until the mixture is soft and smooth. A sort of spreadable texture.
- Remove the paddle attachment and scrape down the paddle and sides if the bowl well.
- Add the whisk attachment again and add about 1/3 of the whipped cream.
- Whisk at high speed until smooth.
- Add the next 1/3 of the cream and again whisk until smooth.
- Finally, add the last of the whipped cream and whip at high speed for 2 or three minutes until smooth and light.
- Frost your cake as desired.
Notes
Let the cream cheese warm up out of the fridge for an hour before using it. This helps keep the frosting smooth with no lumps.
Take 3 tbsp icing sugar from the 1 cup you've measured.
Add it to the bowl of an electric mixer, with the whisk attachment in place.
Add the whipping cream and whisk at high speed until the cream makes soft peaks. Not too stiff.
Remove the whipped cream to a separate small bowl and set aside.
Return the bowl to the mixer, this time with the paddle attachment. (No need to wash the whisk yet, you will need it again)
Add the cream cheese and beat until the mixture is soft and smooth. A sort of spreadable texture.
Remove the paddle attachment and scrape down the paddle and sides if the bowl well.
Add the whisk attachment again and add about 1/3 of the whipped cream.
Whisk at high speed until smooth.
Add the next 1/3 of the cream and again whisk until smooth.
Finally, add the last of the whipped cream and whip at high speed for 2 or three minutes until smooth and light.
Frost your cake as desired.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 127Total Fat 7gSaturated Fat 4gUnsaturated Fat 2gCholesterol 21mgSodium 16mgCarbohydrates 16gSugar 16gProtein 1g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.