I was unsure about this recipe after reading some of the reviews. Here are my conclusion, however.
First, you can definitely pipe with this. I used it to make cute swirls on mini and regular cupcakes. You just have to get the stuff cool enough. Chill a metal bowl, the beaters, and the cream in the freezer for 15-20 minutes. Meanwhile, blend the cream cheese and sugar on med-high speed with the mixer (preferably the stand type) for at least 5 minutes. Put this mixture in the fridge while you whip the cream to very stiff peaks--stiffer than you would want for garnishing your favorite dessert. After you mix the cream in, chill the finished product for 15 minutes or so and that will make it firm enough to pipe. Although I wouldn't attempt any detailed piping, you can definitely do rosettes, shells, and swirls.
Next, the taste is very pleasing but mild. Don't expect a really strong cream cheese flavor. That being said, this frosting is delicious and would work well with a lighter cake.
As far as the type of sugar to use--I made the recipe as stated. The key to eliminating grittiness is to blend the heck out of the cream cheese and sugar mixture. Substituting powdered sugar would work as well, so feel free to swap it up.
I hope these hints help--you should definitely give this recipe a try if you are looking for a change from the usual.
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I was unsure about this recipe after reading some of the reviews. Here are my conclusion,...