low sugar insanely delicious cream cheese whip cream frosting for icing cake and desserts.
Ingredients:
cream cheese 250g(1cup)
heavy cream 450g (2cups)(very cold, right out of the freeze)
powdered sugar 70g(2/3 cup)
any flavor 1tsp
Method:
*Keep the cream in the freezer for 15-20 mins before using to make it really cold.
*Do not over beat any whip cream frosting because whip cream curdles easily if over beaten
*Stop beating as soon as you see stiff peak
*If you want to add any food color, stop beating at soft peak stage then add color and beat until stiff peak.
* if curdles by mistake add a little cream and slowly beat again.
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Ingredients:
cream cheese 250g(1cup)
heavy cream 450g (2cups)(very cold, right out of the freeze)
powdered sugar 70g(2/3 cup)
any flavor 1tsp
Method:
- beat room temperature cream cheese
- add icing sugar and beat until smooth and fluffy
- add very cold heavy cream and essence you like
- beat just until stiff peak forms ( don't over beat at all)
*Keep the cream in the freezer for 15-20 mins before using to make it really cold.
*Do not over beat any whip cream frosting because whip cream curdles easily if over beaten
*Stop beating as soon as you see stiff peak
*If you want to add any food color, stop beating at soft peak stage then add color and beat until stiff peak.
* if curdles by mistake add a little cream and slowly beat again.
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Sir how many beating time of cheese cream
ReplyDeleteSir how many beating time of cheese cream
ReplyDeletenice
ReplyDeleteThat's true. I guess we'll have to try it out and see for ourselves.
ReplyDelete