I love the lightness of the Rich's Bettercreme. I know this sounds crazy, but I would like to duplicate it as best I can without using anything that is partially hydrogenated vegetable oil (Crisco.) I don't care if it has zero trans fat. I just don't want to use it.
If I have to use light cream cheese or neufchatel, that's ok.
The problem is getting it thick.
In the past I've tried icing recipes that combine reduced fat cool whip with reduced fat cream cheese. It turned out okay, but I just do not like the taste of the reduced fat cool whip.
There has got to be a way to do this.
I'm looking into guar gum or arrowroot, but maybe enough corn starch would do the trick.
Thanks for any ideas you might have.