This makes a delicious, not too sweet, but sweet enough frosting. I got many compliments on it. I am commenting because I first tried this recipe using the suggestions from some comments of chilling the bowl, whipping the cream separately, etc. This did not work for me! (I find it weird that the reason for beating it separately was b/c of the fat in the cream cheese...that would only hold true if you were beating egg whites. In that case, yes fat would mess up the whipping process, but heavy cream is full of fat!) Anyway...that frosting was runny. I also substituted confectioner's sugar for the granulated sugar and ended up doubling the amount to get any sweetness (are measurements different?). When I tried the recipe mostly as written (I used full fat cream cheese [b/c why skimp on a birthday cake?] and omitted the almond extract) it was perfect. It was very firm (almost firm enough to pipe) and delicious. Stick to the original recipe. Make sure you add the chilled cream at a slow, steady pace while the mixer is running. It took about 2 minutes of whipping on med. high in my standing mixer to achieve the appropriate consistency. This will be my 'go to' frosting from now on!
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This makes a delicious, not too sweet, but sweet enough frosting. I got many compliments on...