I'm wondering if there is someone out there that may be willing to help me with this......I've been working on finding the right frosting for over a year now and kind of fell into this one on my own. Since I have no Idea what I'm doing I need some help. My intent was to have this frosting for my tres leche cakes (fluffy with NO sweet) and I wanted to be able to spread it and pipe my borders with out them "melting" What I actually have is something that I'm able to pipe a rose with!!!! Ya! So here is my question........Would someone be willing to try it and give me commonts? Suggestions? Tast!?

1C Heavy Whipping Cream
Whipped till stiff peaks form then add

3tbl Coffee creamer
detach wisk and whip creamer in by hand just enough to stiffen.
Happy Fall Baking,
Elipsis

Revised recipe:

1C Heavy Whipping Cream
1/2 -1 tsp Vanilla (add at soft peak stage)
3tbl Coffee creamer (add after stiff peak stage)

Sorry!!

I assume that this icing wouldn't crust? If it does, I'll definitely try it out soon.

Duplicate post, please also see:

http://forum.cakecentral.com/cake-decorating-ftopict-562509-.html

i'll be trying it this weekend. thanks. and i'll let you know

Thank you! As for the crusting.....It forms more like a skin. Maybe I should be putting less coffee creamer in it?!

Was anyone able to fix/try this for me???? I'm at my witts end with whipped cream! I have no idea what I'm doing