SCRAPS #45: a cake to impress
I forgot adding the baking soda measurement. It’s 1/2 teaspoon of baking soda xx
Hi Beverly, after mixing the cream cheese and heavy cream together, the mixture should have a thick, soupy consistency.
When you start mixing with an electric mixer, the soupy mixture will slowly start to whip and visibly thicken. So if in the 30 seconds of mixing the cream cheese and heavy cream stayed liquid, don’t worry, that’s totally normal, it’ll stay liquid for the next minute or two while whipping. I would continue whipping it for 3 to 4 more minutes, until fluffy and thickened.
Were you using a hand whisk? That works too, but it’ll take longer to whip. Also, was the heavy cream room temp as well? The heavy cream is supposed to be cold, it’ll be harder to whip it while at room temperature.
Hope this helps troubleshoot some stuff, I’m here if you need me :)
Hi! Thanks for sharing the recipe! When I made the frosting the mixture turned completely soupy and wouldn’t set up. I had the cream cheese at room temp and heavy cream also but when whipped together for longer than 30s it turned liquid! Heeeelp?
Just in time for Mothers Day :) Absolutely love all your content!
Made it for Mother’s Day dessert today. Thanks for recipe! Everyone liked it.
Hi, it’s so beautiful
Just a question, how much baking soda it needs ? Thx 🏼
I made your blueberry cake and it came out amazing 🤩 Can’t wait to try this over the weekend ♥️
Wow, I am impressed. I will attempt to make it without dairy, stay tuned :))
Such a gorgeous presentation! And I’m excited about the cream cheese. Can’t wait to make it!
this is great indeed but I am desperately looking for the espresso choc chip cookies recipe please
This is so gorgeous!
This looks amazing!
Wow wow wow!