Oh my goodness. This is beyond yummy! I read many reviews before attempting this recipe, and by combining several, I think the end result was fantastic! I used a whole pint of the heavy whipping cream, since what am I going to do with 1/2c of it after making this? I put the mixer bowl and mixing attachment in the freezer for about 15min before whipping the cream and it whipped up so fluffy after just a couple of minutes on 8 on my stand mixer. I poured a kettleful of hot water in my stoneware bowl I was mixing the cream cheese in to help "melt" the cream cheese a bit, letting it sit while I whipped the cream, and then when I put the whipped cream in the refrigerator, I dumped out the water and dried out the bowl. I used 1 1/2c of sifted powdered sugar, and added 1tsp of lemon juice as well as the vanilla, since I'm icing Sam's Famous Carrot Cake with it. As I was trying to fold the whipped cream in, I kept seeing blobs of the cream cheese, so I impatiently used my hand mixer to get it entirely incorporated, which seemed to work well. It seemed very firm, I think pipe-able with the cornstarch in the powdered sugar. I generously frosted a sheet cake with it, and saved what was left to have with strawberries on waffles for Saturday breakfast. My 19-month old son cleaned off the beaters of my hand mixer better than the dishwasher could! *Update: The next morning the frosting was very firm- if I want to put this between layers or pipe it, I'll refrigerate it overnight, then use it
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Oh my goodness. This is beyond yummy! I read many reviews before attempting this recipe, and...