Sturdy Whipped Cream Frosting
So yummy, like pure whipped cream. I used it on pumpkin cake.
I used cream cheese that was not reduced fat. I used a little more sugar (to taste) and no almond extract, but a little more vanilla. After I whipped the cream cheese and sugar, etc, it was too warm, a little more than room temperature, so I put it in the frig for about 30 minutes or so, so that it was still soft but cold. I whipped it some more then added the 2 cups of very heavy cream and whipped it until stiff. Soooooo good! I think maybe those who have problems with the recipe are letting some part of the recipe get warm and the chemistry of the whole thing goes to soup. Just an educated guess. Hope this helps.
8 users found this review helpful
Feb. 10, 2012