Very stable and does not melt at room temperature unlike many standard whipped cream frostings. It also makes a GREAT dip for fresh fruit — not too sweet, just right! This recipe is GREAT for a stand mixer but will work with any good mixer.”
INGREDIENTS
1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy cream
1 (8 ounce) package reduced-fat cream cheese, softened1/2 cup white sugar1 teaspoon vanilla extract1/2 teaspoon almond extract2 cups heavy cream
DIRECTIONS
1.Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.
Yield 5 cups
you have 1/2 c white sugar listed as your ingredients is white sugar regular sugar or confection?
Can you decorate with it?
has anyone tried this recipe? curious to know:)
Do we know yet if white sugar or confection sugar
I make a fruit dip like this with powdered sugar. I would think for the volume it needs to be .. right?
is this recipe good for filling with fresh strawberrys for a strawberry short cake
I make a frosting almost identical to this , and i use powdered S. so i would think that shes saying powdered sugar.
I have tried my own recipe in the past with a tub of lite cool whip, and I was able to do basketweaving on the sides of the cake, boarders, and writing. I was even able to tint the icing yellow and pink. I used regular white table sugar. Since I make my flowers of royal icing, I didnt try to make any flowers. It appears to me that you should be able to make the same kind of flowers as you would with buttercream, but thicken the icing with powdered sugar instead. It gives it a thicker consistancy for flowers likes roses to hold their shape.
Almost perfect for my needs, I am wanting a cookis and cream type filling that I can use on fondant covered cake without worring about melting and sperating. I made just as directed and found that it was just a bit (not much but slightly noticable) grainy. I did mix for about 9 min on the first part and a full 5 the second part. Next time I am going to try superfine granulated sugar. Also I tasted the crisco a bit so I added some extra powdered sugar at the end. Probably close to double the powdered sugar called for. I folded in crushed oreos and i'm letting it set out over night to see what I have in the morning. (before using in a cake for a shower next weekend). So far it is wonderful. Other then the slight grainy texture it reminds me of a hostess/twinkie type filling and appears stable and firm.
This was great! I used confectioner sugar, and substituted lemon extract for the almond extract. I made a white cake with blueberries, bananas, and homemade vanilla custard filling. My son doesn't like cake but this was amazing to him! Thanks for the recipe!
do you have to use reduced fat cream cheese? i
since its not supposed to melt as easy,is it room temp safe or should the cake go in the fridge if not being served?? thanks!!
does anyone know if this has to be refrigerated?
I would say that when it's not being eaten, it should be stored in the fridge because of the cream cheese.
I just made this recipe and it's super runny and lumpy (like cottage cheese) I followed the recipe exactly, I don't know what I did wrong :( So bummed out! Did this happen to anyone else, or can anyone tell me what I did that caused that to happen? Thanks!
Consistency is awesome!!! Only thing is, it tastes more like cheese cake than whipped cream. I did use regular cream cheese instead of light. Not sure if that made the cream cheese flavor stronger. Anyone else find this to be true?
You have to whip the cream chese smooth first and I also made with weight watchers cream cheese and it still taste more like cream cheese