Stabilized whipped cream frosting | Cream cheese frosting | How to stabilize whipping cream скачать в хорошем качестве

Stabilized whipped cream frosting | Cream cheese frosting | How to stabilize whipping cream

Stabilized whipped cream frosting | Cream cheese frosting | How to stabilize whipping cream | How to stabilize whipping cream with cream cheese Cream Cheese Frosting =================== Ingredients: Cream cheese - 8 oz (226 gm) Whipping cream - 3 cups, cold Powdered sugar - 3/4 cup, sifted Vanilla extract - 2 tsp Instructions: ========== Chill Your Bowl and Whisk: Place your mixing bowl and the whisk attachment (or beaters if using a handheld mixer) in the refrigerator for at least 15-20 minutes. This helps the whipping cream whip up to a greater volume and hold its shape better. In the chilled bowl, beat the softened cream cheese with a mixer until it is smooth and creamy. This ensures there are no lumps in your frosting. Whip the Cream: With the mixer running, slowly pour the cold whipping cream into the beaten cream cheese in a thin stream. Gradually increase the speed to medium-high as the cream starts to thicken.   Whip to Soft Peaks: Continue whipping until the cream forms soft peaks. This means when you lift the whisk or beaters, the peaks will gently fold over at the tip. Be careful not to overwhip at this stage, as it can quickly turn grainy. Add Powdered Sugar: Gradually add the sifted powdered sugar to the cream cheese and whipped cream mixture. Fold it in gently at first to prevent a cloud of sugar. Once partially incorporated, you can mix on low speed until the frosting is smooth and the powdered sugar is fully combined. Be careful not to overmix at this point, as it can make the frosting lose volume. Stir in Vanilla: Add the vanilla extract and gently fold or mix on low speed until just combined. Check Consistency: The frosting should be light, airy, and spreadable. If it seems too soft, you can try refrigerating it for 15-30 minutes to firm up slightly. Use Immediately or Chill: Use the frosting immediately to decorate your cooled cakes or other baked goods. You can also chill it in an airtight container in the refrigerator for a few hours to firm up further.