Whipped cream is gently folded into sweetened cream cheese to make this heavenly icing for any cake! Food colouring is optional.
In defense of Tom, the man who submitted this recipe, there looks to be a few people who gave this recipe a lower rating based on the fact they had problems with the cream. To those users I'd like to say that your cream was not bad but simply, you whipped it for too long. Heavy cream that has been whipped for long periods of time will eventually go past that beautiful "stiff peak" stage into a less appealing state of ..... you guessed it, butter! Hence the butter churn from days gone by. The milky substance that accompanies the butter is known as buttermilk. (thanks grandma) I hope other users have found this information helpful and to those who already knew this..... my apologies!! Otherwise, great recipe Tom!! - 28 Sep 2005 (Review from Allrecipes US | Canada)
OH SO GOOD...I made this recipe after reading the reviews and decided to use powdered sugar instead of granulated.It was very smooth.I would HIGHLY reccomend that you put bowl,beaters and even the heavy whipping cream into the freezer for 10 min. prior to whipping.It stiffened up nice and quick. I want to mention that I used heavy whipping cream instead of just heavy cream(not sure if it makes a difference)I used it on a Duncan Hines strawberry cake(2 layers) and it's a great contrast against the sweetness of the cake.If you want it a little sweeter add an extra 1/2c. powdered sugar. - 14 May 2005 (Review from Allrecipes US | Canada)
This was a great recipe, and I would make it again. Here's what I did different, based on other reviews: chilled bowl, whip, and whipping cream in freezer for 10 minutes before whipping it up; used 1 pint whipping cream, 1 pint HEAVY whipping cream; used approximately 3/4 cup powdered sugar in place of granulated (measured it first, then sifted into cream cheese mixture). SO! It was yummy and I will be making it again! I highly recommend this recipe if you are looking for something nice and light-tasting (but not light calorie wise!) - 01 Jun 2005 (Review from Allrecipes US | Canada)