Fluffy Whipped Cream Frosting

Plan Z Phase: This is a Z3.5 (ZReboot 3.5) recipe.

This frosting is light as a feather but it won’t break down like other whipped cream frostings because the cream cheese gives it an extra stability. You can make this in several flavors by using extracts. (See notes below.)

Serves: Frosts 12 full-sized cupcakes or a full 9″ x 13″ cake.

Ingredients: 

• 8 oz of cream cheese, softened at room temperature  (use full fat cream cheese)
• ½ cup of powdered Swerve. This is a sugar substitute that looks just like powdered sugar. You might have to order it online. It’s not in a lot of stores yet.
• 1 tsp of organic vanilla
• 1 tsp of almond extract
• 2 cups of heavy whipping cream

Instructions:

Combine the cream cheese, Swerve and the flavorings in your bowl using your mixer. Whip til smooth. Scrape down sides to make sure it all gets incorporated.

Then, SLOWLY add the cream in a light stream while the mixer is running. You can whip on medium until the cream forms a stiff peak. (Don’t overbeat or whipping cream will turn to butter). Scrape down the sides about half way through mixing. You’ll be pleasantly surprised how fluffy this frosting will turn out. Makes it really easy to decorate, too.

Flavor Variations:

With each flavor variation I suggest you use the vanilla and then add one other flavor.

• 1 tsp of lemon flavoring for lemon frosting (you can always add more if you want it more tart)
• 1 tsp of orange flavoring for orange frosting
• 1 tsp of coconut flavoring for a tropical frosting
• 1 tsp of ground cinnamon for cinnamon frosting

Or

• 2 Tbl of unsweetened cocoa for a robust cocoa-flavored frosting

You can experiment with combos like cinnamon- chocolate frosting but I’ll leave that bit of creativity up to you.

Enjoy!

Cheers,