A while back I made this divine Guinness Cake. I loved the cream cheese frosting and wanted to make sure to include this in my list of recipes. I've adapted the recipe here slightly by adding vanilla extract (which makes everything taste better in baking!) Whipping the cream into the frosting makes it lighter and fluffier than a regular cream cheese frosting. This recipe will yield enough frosting to cover the top of one round 8 inch cake, if you would like to frost the center and sides of the cake you should double the recipe.
Whipped Cream Cheese Frosting:
8 oz. Philadelphia cream cheese (slightly softened)
1 1/4 cups sifted confectioner's sugar
1/2 cup heavy cream
1 tsp. vanilla
Lightly whip the cream cheese until smooth.
Add sifted confectioner's sugar and vanilla.
Beat them together.
Add heavy cream.
Beat on high speed until it becomes a fluffy, spreadable consistency.
This is not a stiff frosting and if you are using it to frost the center and sides of a cake you should allow it to chill slightly before frosting so it will hold. Keep cake refrigerated and allow to warm slightly at room temperature before serving.
That looks like a cake my husband and son would LOVE and it looks like it would be fairly easy to put together. Thanks for sharing!
Posted by: Tia | June 26, 2009 at 01:26 PM
Hi Kim!
Laurie and I were just talking about you and your Farm Chicks red shoes...were your ears burning? I have one thing to say about your pineapple cake: AL-O-HA! I think I'll make one tonight for dinner on the patio. Love your 4th of July decor..it's my dad's birthday..He turns 84 this year!
Posted by: Pam | June 28, 2009 at 10:03 AM