Agreed. Also, beating the sugar into the cream, rather than into the stiff cream cheese (I feel bad for whomever had to clean up after that first cut, when the powdered sugar went everywhere). You don't need a blender to make cream cheese more maleable after softening with temperature. Just mix it with a spoon until it's an even consistency, ready for folding in the whip.
I love your recipe. I am doing a 2 tier cake and wanted to use this has a filling for each layer. To get it more stabilize could I use meringue powder? Thank You
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Here from Reddit , what a beautiful Red velvet cake that was!!!! You are so good at this.
I feel if you would whip the whipped cream up first before adding it to the cream cheese mixture it would be more stable
Agreed. Also, beating the sugar into the cream, rather than into the stiff cream cheese (I feel bad for whomever had to clean up after that first cut, when the powdered sugar went everywhere). You don't need a blender to make cream cheese more maleable after softening with temperature. Just mix it with a spoon until it's an even consistency, ready for folding in the whip.
Perfect. Not cloyingly sweet and held shape well. I also added 1 tsp of gelatine for a former consistency.
WOW..Perfect
Wow!!! SUPERB JOB! It was so Awesome to watch this video, pleaes keep us updated on all your cooking/baking, love to see them!!!! 👆🏻
Can this be stored in frig covered or in a jar with a lid? I read somewhere it may get "watery" if not used on the cake right away.
Yes, it can be stored in the fridge
Im feeling this is not stable enough to cover caCakes 😢
can i use processed cream cheese?
Is this stable enough for a layer cake?
No for the hot weather
@@LorraineGilbertChannel i live in sweden so i guess its fine for me haha
Hello
Will this be enough to frost and decorate a four layer 8 inch cake?
Yes!
When in doubt double the recipe. Better to have more than not enough 😁👍🏻
How long can this whipped cream cheese frosting last unrefrigerated?
Your order of operations is a bit off. Funny watching all that powdered sugar get blown away by your blender, though
But a sincere thank you for including that Prodigy-like music. It was really nostalgic!
A sincere thank you for making this video because now I see I can do it all in one bowl! Hallelujah!
Thank you for teaching me this I used it for my cinnamon rolls it tastes so good and it came out perfect
Delicious recipe, excellent upload. Liked 3
can i use condensed milk instead of the powdered sugar?
I love your recipe. I am doing a 2 tier cake and wanted to use this has a filling for each layer. To get it more stabilize could I use meringue powder? Thank You
Cream cheese is to stabilize the ehipped cream, no need meringue powder
It turned out beautiful.
All’s well that ends well.
Can we store in Refrigerator?? And how many hrs ?
Very fluffy great share
Hello, can we add color
Yes