This was wonderful! Made this for my daughter's cupcakes. I admit I was afraid to try this since baking is not my forte. The 1-3 star reviews almost scared me away but I read through the rest for tips and have to say thank you to everyone who was successful! I had ZERO problems making this icing and it tasted like cool whip! Here is what i did, and if I can do it, ANYONE at any level can do this:
Heavy whipping cream. Pretty sure this is a must
I used 1/3 less fat cream cheese
I ended up chilling the metal bowl and mixer blades overnight since I was afraid the icing would collapse.
Confectioners sugar (not sure if this is a must but other cream cheese icing recipes call for confectioners so I decided to stick with it).
I creamed the cream cheese, sugar and extracts in a separate bowl first. I put the heavy whipping cream in the chilled mixing bowl in the freezer as I worked on the cream cheese part of the recipe. Then I cleaned off the mixer blades (I am not fancy and only have a 3-speed hand mixer) and brought the chilled bowl out of the freezer and whipped the heavy cream to a cool whip consistency. I "folded" the cream cheese into the bowl with the whipped cream, and I use the term "folded" very loosely here since it wasn't combing the way I wanted it to, so I took the hand mixer to it at the lowest speed to combine. I was able to get this light, fluffy icing into my piping bag with a large star tip and it went onto the cupcakes very easily. The icing never fell, it kept
Was this review helpful?
3 users found this review helpful
This was wonderful! Made this for my daughter's cupcakes. I admit I was afraid to try this...