It’s real—a light yet sturdy cream cheese frosting that will hold its shape. Pipe it or pull it smooth. It can hold both without sagging.
- 2 c. heavy cream, chilled
- 1 c. powdered sugar
- 1 tsp. cream of tartar
- 1 tsp. pure vanilla extract
- 8 oz. cream cheese, chilled
- In a stand mixer with a completely cleaned bowl, add cream, powdered sugar, cream of tartar, and extract. Beat on high using the whisk attachment until stiff peaks form, as if you were making whipped cream. It should be stiff yet smooth. If you accidentally beat the cream too long to where it starts to curdle towards butter, add a tablespoon or so more of heavy cream to bring it back to the correct consistency. Slowly incorporate. Set aside.
- In a separate bowl using a hand mixer, beat the chilled cream cheese until it’s a spreadable and creamy, about 2 minutes. Test spreadability by dragging a spatula through it.
- Add cream cheese into the whipped cream mixture and beat at medium speed until completely smooth, still using the whisk attachment. Frosting will be light be very sturdy. Ice cooled cakes or cupcakes immediately.
Recipe yields enough to naked ice a 9-inch 2-tiered cake.