We originally designed this recipe for a pumpkin sheet cake with a very good cream cheese frosting recipe, but we used this to make our whipped cream layer cake and it was perfect. You’ll find both frosting recipes here.
We used a Vanilla Bean Baby Cakes Mix. It makes a cream cake, denser than store mixes but lighter than a pound cake. It is the perfect density for a pumpkin cake. You add spices, nuts, and canned pumpkin.
2 cups Darigold 40% Heavy Whipping Cream, or equal
Baker’s Note: This is heavier whipping cream than many brands. It has six grams of fat per tablespoon. Lighter cream will work though you may wish to increase the meringue powder depending on how long before you use the cake. The meringue powder acts as a stabilizer.
Cream the cream cheese and the granulated sugar together until mixed thus avoiding cream cheese lumps in your whipped cream.
Add the meringue powder, one teaspoon of flavor, and the cream. Beat with a whip at high speeds until the cream thickens.
Taste the thickened cream for sweetness and flavor. Add more sugar to taste if desired. Depending on the brand, you will probably want to use the second teaspoon of flavor.
Continue whipping until very stiff. (If you whip too long, it will turn to butter and buttermilk—though flavored and sweet. It takes quite a bit of whipping to do so.)
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