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  1. So…any chance ‘heavy cream’ was mean tot be ‘whipping cream’? I’ve been beating my icing for a while now and it is not thickening up AT ALL. I used heavy cream as per the recipe. Going to try adding icing sugar to save it.

    • I am sorry the cream did not whip. I have had that problem in the past with certain brands of whipping cream. This recipe for the whipped cream filling I use in many of my cakes including the Strawberry Cream Cake posted here on the blog as well. I made it again this weekend since it is in my frequent rotation. I use my kitchenaid mixer paddle to mix the cream cheese, sugar and vanilla. Then, I switch to the whisk attachment which is made for whipping cream and egg whites. While the mixer is on low, I slowly drizzle the whipping cream into the cream cheese mixture. Once incorporated, I turn the mixer to #8 (or medium high) and beat for 1-2 minutes. When whipping, it also helps that everything is very cold. Using my old mixer, I threw the bowl and beaters into the freezer to keep everything as cold as possible. I hope these tips help. It is one of the best whipped cream fillings I have ever encountered.

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