This is simply the best of both worlds in cake icings! I usually just do whipped cream with my choice of flavors. But my husband wanted cream cheese icing on his coconut cake. So, I saw this one on the side border of the page and thought it would be perfect, and it is! This turned out really well! It is super easy to make and really easy to keep it firm. You do not have to change the sugar you use. Use granulated sugar. You do not need powdered sugar to make this work. First, I left my cream cheese in the package on my counter for 6 hours prior to whipping it up with the sugar and flavorings. I usually leave mine out overnight. That is totally safe and works well. Make sure it is really soft and then beat it with a hand mixer for a couple of minutes until the lumps work out. Simple easy peasy. Second, while you are mixing the cream cheese have the metal bowl for the whipping cream in the deep freeze. That will keep the bowl cold and will help speed the process of whipping the cream. Third, make sure the whipping cream is heavy and that it is in the fridge right up until you whip it. Whip the cream on a higher setting. I use my cuisinart 7 speed hand mixer at 5 speed. Make sure you scrape the cream into the beaters while mixing, makes it go faster. Then I folded, not mixed or stirred or blended, it into the cream cheese. Then I put wrap on the bowl and put in freezer until I had my cake area ready to frost. Wahlah perfect!

I made these caramels over a month ago. We still have over half the pan left in the fridge. We are saving them to use for the holidays. They keep extremely well! I used this caramel to make the Amish Caramel Corn on this site. I melted this caramel and drizzled it on the warm popcorn and baked it. Spectacular! Really amazing! I am planning on putting these into some thumbprint cookies, more caramel corn and also making our own pecan rolls/logs! This is the best recipe! I love this caramel! You can use it in coffee, too!