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.
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I've played around with this recipe a bit and found the right adjustments in order to make a...