I read a few pages of reviews and don't understand why people are having trouble with this frosting. No, it's not stiff enough to pipe, but I wouldn't expect it to be without a stabilizer of some sort. And no, somebody got confused between cream and egg whites--cream has enough fat in it that everything does NOT need to be spotless (though clean is always a good idea), and cream of tartar has nothing to do with cream, either. It's truly no-fail, though! I let my regular cream cheese sit in my steel bowl for maybe 1/2 hour--not long enough to soften much, but enough to be able to beat in the sugar & extracts. Once that was a little fluffy, I added all of the cream at once (straight out of the refrigerator) and beat with my hand mixer, starting on low to mix everything well, then went to high for maybe a minute and I had lovely stiff peaks. It tastes great on strawberry cake, and I bet it'd be good on any cake that has enough of its own flavor--I wouldn't try it on a white or yellow cake. It has a very mild cream cheese flavor. I think that the addition of almond extract tones it down some, so if you use just vanilla, you'll taste the cream cheese more.
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I read a few pages of reviews and don't understand why people are having trouble with this...