I was doing wonderfully with making this recipe until I got to the heavy whipping cream. I followed the instructions on the carton such as chilling the bowl and beaters before whipping the cream. After soft peaks formed I gradually added 2 tbls. sugar and continued beating. Stiff peaks were just forming when the whole batch began to liquify. I had to toss it down the disposal since it was then unuseable. Thank goodness I had a large tub of Cool Whip in the freezer. The 9 x 12 Strawberry cake is now frosted and in the refrigerator. Tomorrow I plan to add thinly sliced, and lightly sugared strawberries to top it all off. I wished the recipe had come out as written, because there is nothing better than real whipped cream. Hmm, maybe the heavy whipping cream was outdated? Other than the snafu with the whipping cream the frosting still turned out pretty well. It is still a tad on the thin side for me and I'm hoping it will firm up in the refrigerator overnight.
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I was doing wonderfully with making this recipe until I got to the heavy whipping cream. I...