This is closest to how the original recipe is prepared.

Reviewed On: Feb. 22, 2012

AMAZING texture & flavor! Held up in very warm room (>80*) for 4 hrs. My new go-to frosting! CHANGES- I combined the cream cheese, sugar, and extracts and beat with a hand mixer until smooth. In a separate bowl (that was sitting in an ice water bath) I whipped the heavy cream until it held peaks. Then I poured the whipped cream into the cream cheese mixture and mixed less than a minute- just until combined. The texture was perfect- light & airy, yet stayed where I put it. It did not melt or break down all day. *This is a whipped cream frosting & can NOT be piped- 'sturdy' in this case means 'won't break down or melt in a warm room'. The submitter of this recipe left an excellent comment on 2/19/09. Everyone- toddlers thru teens & all the parents- raved about this frosting & asked for the recipe.

Reviewed On: Oct. 29, 2011