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?
Cake turned out tasty and I have plans to make it again! But I had a problem I'm hoping you can explain.
My cake batter curdled at the egg adding stage. Everything was room temp, I added the eggs one at a time and beat in between. I used a paddle beater. It was only moderately curdled at this point. Then I added the heavy cream and it REALLY curdled. What do you think the problem was? Temp of the cream? Mine was cold
- I'd like to suggest you add which beaters you used on your mixer for the batter and filling and what intensity setting you used (low, medium, high, etc.).
2nd attempt came out much better. Notes for myself for the future:
1. I used the whisk attachment rather than paddle
2. I noticed her heavy cream looked darker and thicker than mine and I realized she mixed the vanilla into the cream and used the vinegar to curdle the cream. I did the same this time, seemed to help the batter emulsify
3. Batter still curdled a little. I beat the crap out of it and added 2 TBSPs of flour one at a time to absorb the excess moisture. Emulsification came together very nicely after that! Added the rest of the flour all at once after that, mixed briefly with pulses and rubber spatula
Frosting:
Still can't get that cream cheese whipped cream frosting right. Turned right into to liquid for myself both times. I have followed the directions to a T twice now (and sought advice vice on the internet). Couldn't tell you what was wrong!
Instead I've been making a nice lemon whipped cream. It goes really nicely with the cake and berries.
*********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?
Wow, I am impressed. I will attempt to make it without dairy, stay tuned :))
keep me postedddd
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 :)
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
Cake turned out tasty and I have plans to make it again! But I had a problem I'm hoping you can explain.
My cake batter curdled at the egg adding stage. Everything was room temp, I added the eggs one at a time and beat in between. I used a paddle beater. It was only moderately curdled at this point. Then I added the heavy cream and it REALLY curdled. What do you think the problem was? Temp of the cream? Mine was cold
- I'd like to suggest you add which beaters you used on your mixer for the batter and filling and what intensity setting you used (low, medium, high, etc.).
2nd attempt came out much better. Notes for myself for the future:
1. I used the whisk attachment rather than paddle
2. I noticed her heavy cream looked darker and thicker than mine and I realized she mixed the vanilla into the cream and used the vinegar to curdle the cream. I did the same this time, seemed to help the batter emulsify
3. Batter still curdled a little. I beat the crap out of it and added 2 TBSPs of flour one at a time to absorb the excess moisture. Emulsification came together very nicely after that! Added the rest of the flour all at once after that, mixed briefly with pulses and rubber spatula
Frosting:
Still can't get that cream cheese whipped cream frosting right. Turned right into to liquid for myself both times. I have followed the directions to a T twice now (and sought advice vice on the internet). Couldn't tell you what was wrong!
Instead I've been making a nice lemon whipped cream. It goes really nicely with the cake and berries.
Is there any way to incorporate raspberries into the cake batter too? Maybe subbing a handful for an egg or something? Thanks!