This frosting is SO GOOD, it didn't leave you feeling sick like all other buttercream cheese frosting. I used 1 cup of heavy cream instead, and did chill my beater and bowl in the freezer for 20mins. Quick tips, if you want the whipped toppings to hold up better, I added 2 tablespoon of confectionary sugar to the topping, and beat til it stiff. And i placed them in freezer while beating the cream cheese. For the cream cheese, I used 10oz instead for stronger cream cheese taste and dumped it into food processor, and once smoooth, i added fine sugar to it, and beat til smooth and no lump. Transferred into another bowl, and then I folded in the whipped cream. I chilled the topping for another 15mins, so it is more easy to spread without being too soft on my round red velvet cake. Being a whipped topping base, you definitely have to keep your cake chill. This is definitely a keeper, as my family kept on asking for more!
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5 users found this review helpful
This frosting is SO GOOD, it didn't leave you feeling sick like all other buttercream cheese...