Recipe Requests

Thought I'd share the recipes for the Blackberry Cream Frosting and the Whipped Cream Frosting I used on Cayden's b-day cake. (Pix on previous post).



Blackberry Cream Frosting



2 8oz pkgs Cream Cheese, softened

1 C unsalted butter

2 C powdered sugar (the original recipe calls for 4 C - I didn't want it that sweet)

1/2 C seedless jam (strawberry, raspberry, blackberry, currant, etc.)

3/4 C chilled heavy whipping cream



Beat cream cheese and butter with an electric mixer till smooth. Beat in sugar, then jam. Beat heavy whipping cream in a separate bowl until peaks form. Fold into frosting. Cover and chill until firm enough to spread (about 2 hours)



NOTE: I made half of this recipe for the filling of a 9x13" cake. The whole recipe would be enough for the filling and for covering the cake.





Sturdy Whipped Cream Frosting



8 oz pkg cream cheese, softened

1/2 sugar

1 t vanilla

1/2 t almond extract (optional)

2 C heavy cream



Mix cream cheese, sugar, vanilla, and almond extract if using. Blend until smooth. While still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times. Beat until cream can hold stiff peaks.





ENJOY!!!