This is the recipe I want to use for my parent's 50th anniversary party. Can I make this a few days ahead, refrigerate, then ice my frappuccino cupcakes the day of the event? I didn't know how it would affect the "peaking" of the whipped cream.
Whipped Cream Frosting (From allrecipes.com)
1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy cream
Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer.* Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.
Thank you in advance for your help.
I have never made such a recipe but I'm thinking the CrCh is going to 'hold' the whipped cream stiff just fine.
Thank you! I will give it a try then. Luckily I have a couple months, but have several things I'm going to try before the actual week comes and then I'll be prepared as to which desserts can be made in good order. Thanks again!