Made this frosting to go on Creamy Coconut Cake (this site) - delicious. I left out the salt, and used two cups of whipped cream. I used my Kitchenaid mixer and whipped the cream first (stiff). Placed the whipped cream in another bowl, then I put the cream cheese (room temperature), sugar and vanilla in the mixer (left out the salt). I mixed this till light and fluffy. Then removing the bowl from the mixer, I folded the whipped cream in by hand with a spatular, in about three additions, till it was completely incorporated. It is delicious. What impressed me so much is that after three days in the frig., the icing had not deflated at all. Still looks very fresh. Doesn't have a strong cream cheese taste either. Very good. Will make for other cakes and cupcakes. Just keep refrigerated after you make it. Thanks Allrecipes and Tom.
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Made this frosting to go on Creamy Coconut Cake (this site) - delicious. I left out the salt,...