Every year for Thanksgiving, I make my (not so) famous pumpkin cake. Even if we are not going anywhere. Even if nobody is coming here, and even on the rare occasions when we didn’t even have the traditional supper for whatever reason, I make that cake year after year. I’ll make it in different forms, just to have some variation while still holding the tradition. Simple two layer cake. Four layer. Cupcakes. Bars. Sheet cake. No matter what shape it takes, it’s there every year for Thanksgiving.
Normally this is topped with a basic cream cheese frosting. This year I decided to change it up a bit though and make whipped cream-cream cheese frosting instead. It’s simple to do. It’s basically a standard cream cheese frosting but mixed with whipped cream. (I will post the recipe below, if you need specifics!) The results in two main differences between this and a classic cream cheese frosting. First and foremost, the whipped cream version is less sweet. By about a landslide. The older I get, the less I like ultra sweet frosting. So this is a great thing for me. (You COULD make it sweeter if you really wanted to by using more powdered sugar.) The other most notable difference is texture. Cream cheese frosting tends to be thick and dense and crusts easily. The way I make it anyway, and I’ve never met anyone who makes it any other way either. But I’m sure there are some out there who don’t have this kind of cream cheese frosting, as I’ve seen – just once though mind you – a post somewhere that cream cheese frosting does not crust. *shrug* But this whipped cream version is light and fluffy… I’m tempted to call it “cloud-like”!
Yeah, I totally took the easy way out in terms of decorating and just made some swirls here and there and left it at that. I contemplated frosting it smooth and piping a border but…. this was just faster and easier. lol
Here is the recipe for the frosting:
2 cups powdered sugar (aka confectioner’s sugar)
16 oz. cream cheese, softened
2 teaspoons vanilla extract
1 cup heavy whipping cream
In a large bowl, mix the powdered sugar, cream cheese and vanilla extract till smooth and fluffy, set aside. In another bowl, beat the whipping cream until stiff peaks form. Add the whipped cream to the cream cheese mixture and beat just until blended and smooth, scraping down the sides of the bowl as necessary.
Voila! You can use more (or less) sugar as desired to get the sweetness you want from this frosting. You can also use more cream if you’d like to have a frosting that leans more on the whipped cream side of things than cream cheese. (If you do this I would suggest folding the whipped cream in to the cream cheese mixture by hand rather than beating it in with an electric mixer, to preserve the fluffiness of it and keep it lighter in texture. Oh and you could certainly do this with the recipe as written too, if you wanted.) This frosting DOES need to be kept in the refrigerator after a while, so unless you plan to serve your cake within a few hours make sure you have some space in your fridge to store the frosted cake. =)
This is excellent on pumpkin cake, carrot cake, red velvet…. basically anything you’d normally pair with cream cheese frosting.