I usually reserve this frosting for a cake that I am going to serve in the pan. It would probably work on a layer cake, but you would want to keep it cold. This frosting is light and airy and soft, not quite as stiff as you might like for fancy decorating.
I have been dying to make Di's banana cake again. It was soooo good! But, it is hard to justify making something again when there are so many other things to make and share with you all. But there were brown bananas that needed used and it seemed like a great oportunity to make this yummy frosting. So, I skipped the caramel frosting and smeared this all over the cake. Oh. My. Word!
Most cream cheese frostings cut the cream cheese with butter. This one is all cream cheese! Make it. You'll thank me!
First step is thickening milk with flour and sugar, then beat into cream cheese and you have the smoothest and creamiest cream cheese frosting you could imagine!
The Best Whipped Cream Cheese Frosting
1/4 cup flour
1 cup sugar
1/4 tsp salt
1 cup milk
2 8 oz packages cream cheese, softened
1 tsp vanilla
- In small saucepan, whisk together flour, sugar and salt to ensure there are no clumps. Stir in milk and heat over medium low heat until thickened. It will go really slow at first, but once it starts to thicken in will go quickly. Set aside and let cool to almost room temperature.
- Whip together cream cheese and vanilla in stand mixer. Slowly pour in thickened milk mixture, then turn mixer to high and let whip for at least 5 minutes.
- Frost your cake and store in the refrigerator.