This is the best! I'm not sure why others are having difficulty getting the heavy whipping cream to form stiff peaks, when for me it comes together beautifully with the method written. I add 1 cup of confectionary sugar and omit the granular sugar, as I could taste a little of the granular texture the very first time I made this. The bit of extra sugar also serves to tame the cream cheese flavor. I don't chill my beater/bowl, but I do use room temperature cream cheese AND add 1 stick of softened butter. The addition of the butter seems to increase stabilization and the creamy texture. Everything except the heavy whipping cream goes into the mixer and gets whipped until completely smooth. I then pour in 3 cups of the cold cream while the mixer is going at high speed. It's not long before it comes together, thick, fluffy, and heavenly. I also add 1 Tbsp of vanilla and omit the almond extract. I've made this maybe a dozen times already - each to frost a deep dark chocolate cake - perfect every time.
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This is the best! I'm not sure why others are having difficulty getting the heavy whipping...