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?
*********READ THISSSSSS*******
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!
that makes me so happy! grateful to have you here!
Made it for Mother’s Day dessert today. Thanks for recipe! Everyone liked it.
Ahhh, I’m so happy to hear that xx
HOW GORGEOUS!
thank youuu
Hi, it’s so beautiful
Just a question, how much baking soda it needs ? Thx 🫶🏼
1/2 teaspoon of baking soda :)
I made your blueberry cake and it came out amazing 🤩 Can’t wait to try this over the weekend ♥️
ahhh, let me know how it turns out :)
Wow, I am impressed. I will attempt to make it without dairy, stay tuned :))
keep me postedddd
Such a gorgeous presentation! And I’m excited about the cream cheese. Can’t wait to make it!
yayyy, keep me posted 💕
this is great indeed but I am desperately looking for the espresso choc chip cookies recipe please
here it issss:
https://carolinagelen.substack.com/p/espresso-chocolate-chip-cookies?utm_campaign=comment&utm_medium=email&utm_source=substack&utm_content=post
Ahhhh amazing!
hehehe
This is so gorgeous!
aww, I appreciate that!
This looks amazing!
thank youuu!
beautiful!!
thank you xx
Wow wow wow!