Qupcake Profile - Allrecipes.com (12772280)

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Qupcake


Qupcake
 
Home Town:
Living In: Alexandria, Virginia, USA
Member Since: Dec. 2010
Cooking Level: Intermediate
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Recipe Reviews 2 reviews
Sturdy Whipped Cream Frosting
**Please read this review if you had trouble with this recipe or are new at baking! This recipe is good but has flaws with the method. Heavy cream (or heavy whipping cream) CAN'T be beaten into the peak stage with any presence of fat or grease in the bowl or on the beaters- it won't whip. This is why many recipes will specifically say "start with clean bowl and beaters". So pouring the heavy cream into a big bowl of fat (cream cheese) will most likely end up with a broken mess. The cream needs to be beat to stiff peaks FIRST & separately. I also would suggest adding 1 tsp of cream of tartar to the cream to help stabilize it. Place cream, cream of tartar in CLEAN bowl (I always use stainless steel one when whipping cream) and clean beaters into the fridge to chill. After it's chilled whip it to stiff peaks then place back in fridge while you do the other part. Beat the cream cheese, extract, sugar (I used powdered sugar to again help with keeping it stiff) and I added orange zest, so its combined. Then I added about 1/3 of the whipped cream to the cream cheese and gently folded it together, then I added the remaining whipped cream. Folding a smaller amount first lets things mix better and requires less folding/mixing in the end. The taste was great! Still the great tang from the cream cheese (although subdued a tad) but not overly sweet as cream cheese frosting can be. It piped well for me using this method!

83 users found this review helpful
Reviewed On: Aug. 11, 2012
Golden Rum Cake
Such a simple recipe and delicious! I made two custom versions: Chocolate (just used chocolate cake mix and chocolate pudding mix) and Key Lime (I added 3TSBP keylime juice to batter, and 4 TBSP keylime juice to the glaze along w/ the rum). Key lime version was especially good!

7 users found this review helpful
Reviewed On: Dec. 9, 2010
 
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