It WONT melt at room temperature like regular whipped cream!
It's VERY stable.
Its wonderful used for frosting a cake or even dipping fruit in it!
Not TOO sweet.
Very versatile!
**This recipe makes 5 cups**
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 of heavy cream
Directions:
Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of your mixer.
Once all in the bowl, 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 few times while you continue whipping until the cream can hold a stiff peak.
YOU ARE DONE!
I have been whipping this for 30 minutes and it is still very soft. Any suggestions?
ReplyDeleteDid you refrigerate your bowl and beaters before starting so they were really cold.
Deleteadd a tablespoon of cornstarch while you're whipping it it stabilizes the whip cream
ReplyDeleteDo you use confectionary sugar or granulated sugar?
ReplyDeleteGranulated sugar for this one
DeleteDo you use confectionary sugar or granulated sugar?
ReplyDeleteSounds delicious; can't wait to try it out!! Can I substitute either vanilla extract or another flavor for the almond extract? I'm allergic to almonds. :-(
ReplyDelete