I've played around with this recipe a bit and found the right adjustments in order to make a frosting that will hold up to the weight of a layer cake, taste like cream cheese, and still not have that dense pasty texture of most cream cheese icings. 1 cup pasteurized heavy cream, cold 2 tbs granulated sugar 1 package Oetker (or other brand) whipped cream stabilizer 16 oz cream cheese, softened 4 tbs unsalted butter, softened 1 cup powdered sugar, sifted vanilla extract to taste Beat together cream cheese, butter, powdered sugar, and vanilla. In a separate bowl with clean beaters whip the cream, granulated sugar, and stabilizer until medium peaks form. Add a bit of the whipped cream to the cream cheese mixture. Stir to combine. Fold in the remaining whipped cream in two additions.

Reviewed On: Nov. 18, 2005

Although, I didn't follow the whole recipe ( I prefer a different kind of chicken salad) the marinade made the chicken tender, juicy, and delicious.

Reviewed On: Jul. 11, 2002

Perfect!!

Reviewed On: Jul. 11, 2002