Stabilized Whippy Cream Frosting, or Cool Whip™ Upgrade

This has all the texture of whipped cream, but, where plain whipped cream returns to liquid after only a few minutes to an hour, even in the refrigerator, this combination holds its whipped form for a very long time, even at room temperature. 

In fact, if you have a recipe which calls for "frozen whipped dairy (or non-dairy) topping, thawed," (aka Cool Whip™ or its knock-offs) use this, instead. You won't get all those peculiar preservatives, emollients, and other unpronounceable chemicals, but you will get everything else the recipe calls for. Plus, you can sweeten it to your own tastes, rather than let somebody else decide how much sugar is right for you.

But even more important for me, it made a magnificently light, not-too-sweet frosting for an anniversary cake of angel food and lemon. There was just enough tang to balance out the sweetness of the cake and the tartness of the filling. Plus, it held its own as a very pretty, fluffy frosting.

There's a Devo song in here, somewhere…

Stabilized Whippy Cream 

Ingredients:

2 cups whipping cream
2 (8oz.) bricks cream cheese brought to room temperature
3 Tablespoons lemon juice (or less, to taste)
4 Tablespoons (1/4 cup)  confectioner's (powdered) sugar, or more, to taste
1 teaspoon real vanilla extract

Directions:

Be sure your cream cheese is at room temperature by setting it out on the counter at least one hour before you are ready to begin whipping process. Also, chill large mixing bowl and its beater(s).

In a small-ish mixing bowl, combine lemon juice and cream cheese. Whip until fluffy and well-aerated. Set aside.

In the large chilled mixing bowl, on medium speed, whip cream until soft peaks (ones which will not remain upright) begin to form.

Add in the cream cheese.

Whip together on high until firm peaks are formed.

Add confectioner's sugar and vanilla, mix until combined.

Apply generously to sides and top of cake using icing bag and decorative tips, or just go wild with a spatula or spoon.* 

It's fluffy, not stuffy!

*As you can see, I couldn't decide which to do, so I went with both spatula and bag with star point. I'm a rank amateur with those bags, though, so…well, it was fun).

Update: I tried another variation on this theme, to go with a fluffy soufflé cheesecake: cut the cream cheese to only 4 ounces, and mix in with 1 1/2 cups of sour cream. Mix well, chill until slightly set up again (about a half hour). Whip the cream until foamy, add in the sour cream, and continue to beat until light and whippy. Serve immediately or keep chilled until serving.