Adbenoit Profile - (14892529)

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Member Since: Apr. 2012
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Recipe Reviews 2 reviews
Sturdy Whipped Cream Frosting
This was wonderful! Made this for my daughter's cupcakes. I admit I was afraid to try this since baking is not my forte. The 1-3 star reviews almost scared me away but I read through the rest for tips and have to say thank you to everyone who was successful! I had ZERO problems making this icing and it tasted like cool whip! Here is what i did, and if I can do it, ANYONE at any level can do this: Heavy whipping cream. Pretty sure this is a must I used 1/3 less fat cream cheese I ended up chilling the metal bowl and mixer blades overnight since I was afraid the icing would collapse. Confectioners sugar (not sure if this is a must but other cream cheese icing recipes call for confectioners so I decided to stick with it). I creamed the cream cheese, sugar and extracts in a separate bowl first. I put the heavy whipping cream in the chilled mixing bowl in the freezer as I worked on the cream cheese part of the recipe. Then I cleaned off the mixer blades (I am not fancy and only have a 3-speed hand mixer) and brought the chilled bowl out of the freezer and whipped the heavy cream to a cool whip consistency. I "folded" the cream cheese into the bowl with the whipped cream, and I use the term "folded" very loosely here since it wasn't combing the way I wanted it to, so I took the hand mixer to it at the lowest speed to combine. I was able to get this light, fluffy icing into my piping bag with a large star tip and it went onto the cupcakes very easily. The icing never fell, it kept

3 users found this review helpful
Reviewed On: Nov. 28, 2013
'Out of Salad Dressing' Salad Dressing
I swear this is the base for ranch dressing, and I love me some ranch! I substituted the milk with buttermilk and used a couple of cloves of real garlic. I also seasoned with salt and pepper then added about 1/4c of sour cream. Turned out pretty much like ranch dressing from a restaurant. Can't get that deliciousness out of a bottle! Think I'll be making my ranch dressing from here on out instead of trying to find that restaurant style

1 user found this review helpful
Reviewed On: Apr. 20, 2012

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