This Week's Sweets

Red, White, and Blue.

Soft sour cream sugar cookies, topped with whipped cream-cream cheese frosting and fresh berries or coconut. These were to-die-for.

I actually whipped up some fresh cream and folded it in to the cream cheese frosting, along with a little lemon zest. It was so light and fluffy and delish. 

Whipped Cream-Cream Cheese Frosting

2 eight ounce blocks of cream cheese

1 stick (or 1/2 cup) butter

4 cups powdered sugar (or a 1 pound bag)

1 t vanilla

Zest from 1 small lemon

1 pint heavy whipping cream

1/2 cup sugar

1/2 t vanilla

First, in the bowl of your electric mixer, whip the cream cheese and (softened) butter until smooth. Scrape sides of bowl. With your mixer on low, gradually add the powdered sugar until combined and then beat on high until light and fluffy (a minute-ish), scarping bowl as necessary. Turn mixer to low and add the vanilla and lemon zest, mixing until combined. Set aside.

In a separate bowl, combine cream and sugar. Beat on medium until it begins to thicken, add the vanilla. Continue beating on high until stiff peaks form. (I didn't actually measure the amount of sugar and vanilla I put in, I just kind of eyeballed it.)

Fold the cream in to the frosting.

Spread or pipe on to cookies.*

*Note that this frosting is not very stiff, so I wouldn't recommend it for piping on to cupcakes. Also, refrigerate your cookies until you are ready to eat, as the frosting is pretty much all CREAM! :)

I topped these with blueberries and raspberries to keep them red, white, and blue. But they are delicious topped with strawberries, peaches, blackberries, fresh pineapple, etc...