This is the most delicious frosting I have ever had thus far! Thank you so much for sharing. The frosting was not runny at all; it was ideal for decorating my muffins and cake. To make sure it's not runny, you need to whip the whipping cream properly. First, put it in the freezer for about 2-3 hours. Afterwards, pour into a plastic bowl and whip it with a mixer on high speed for about 10-15 mins. It will start to form peaks after some time, so don't give up. Once that is ready, dump in all the other ingredients as in original recipe and continue whipping with mixer for another 10 mins or so. To get a smooth consistency, leave the cream cheese on the kitchen counter or somewhere in a warm place for it to soften (an hour should do, but better if you take it out at the same time you put in your whipping cream in the freezer). You can get the perfect consistency and texture with this frosting but you have to be patient and dedicate a bit more time to get it just right. good luck!
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This is the most delicious frosting I have ever had thus far! Thank you so much for sharing....