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Whipped Cream Cream Cheese Frosting
I made this recipe EXACTLY AS IS and it was amazing. Like others have said, the trick to (any) frosting really is in the whipping process. Freeze your bowl and whisks prior to whipped the heavy cream. The cream cheese must be allowed to sit out at room temperature before attempting to cream. If it is too cold, you will have a lumpy result. If you do not whip the heavy cream to a very still peak, you will have a runny result. If made properly, this recipe is heavenly without adding any other ingredients.
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Reviewed On:
Jan. 16, 2010
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