This is my FAVORITE Whipped Cream Cheese icing recipe:
16oz cream cheese, room temperature
1 1/2 cup powdered sugar
1 teaspoon vanilla
1 cup heavy cream, cold. Higher the fat content, the better (I'm using 40% Ultra)
*Mod edited to remove mixing instructions which is a possible copyright violation.
BUT< it is actually for cinnamon rolls, not necessarily a cake. But my customer wants it on her full sheet this weekend. So my questions are:
1. Could I drop a tbsp or two of meringue powder to help it crust over a bit?
2. Would 1/2 cup or so of butter help smooth it out to be more spreadable?
3. How long can a whipped frosting like this stay out of a cooled enviroment?
Thanks in advance for your help!