I love this icing, I've made it several times and it is always a delight. I do use confectioners sugar rather than regular sugar but that is the only change I make. I would like to address an issue that may be the problem for some who have made this and had a problem with it not being stiff enough. You must use Heavy cream, not whipping cream. There is a difference between the two. Heavy cream or it may be called heavy whipping cream has more butter fat in it, at least 36% and hopefully 40% or more. It is that extra butter fat in the cream that makes good whipped cream for desserts. Another thing that I do when whipping the cream is put a bowl inside of a larger bowl into which I have put ice. That keeps the bowl very cold when whipping the cream. Whip the cream until stiff peaks form, but does not taste buttery. It won't take long. Then whip the cream cheese sugar mixture, while the whipped cream is still sitting in the bowl that is sitting on the ice. After whipping the cream cheese, lighten it up with a large spoonful of the whipped cream before folding in the rest of the whipped cream.
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I love this icing, I've made it several times and it is always a delight. I do use...