• Swati

    posted on October 22, 2009 at 4:22 am

    Hi Amy, I am just curious to know whether this frosting would hold its shape for long? I made a cream cheese frosting the other day and it was so runny and thin, I had to use it like a glaze. I see on the demonstrations on the web how thick and fluffy the frostings usually are. Would this be similar to that? Do you have other frostings that I can use for a yellow vanilla (sponge) cake? I prefer eggless recipes.

    [Reply]

    Amy Reply:

    @Swati, Yes, this will hold it’s shape. You have to make sure that your cream cheese is at room temp and that you whip it so it’s very light. Also, follow the directions as stated for the whipped cream – don’t over or under whip – then stir 1/4 of the whipped cream into the cream cheese to lighten it. Fold the rest in. And you have to fold it – not stir it.

    Keep in mind that it’s a dairy frosting so I wouldn’t leave it out for hours. But I’ve piped it with great results and I’ve kept leftovers in the refrigerator for days. It keeps well. Hope that helps.

    [Reply]

  • Kimberly Loomis

    posted on June 30, 2010 at 11:10 pm

    I am so excited to try this!!

    [Reply]

  • Yvette

    posted on August 24, 2010 at 9:02 pm

    I just want to say thank you so much for your web site. My son and I have to be sugar and gluten free. His 2nd birthday is coming soon and I want to make some party food and now I can do icing :)

    I’m going to keep looking for some other great ideas!

    [Reply]

  • christin

    posted on August 15, 2011 at 3:44 pm

    hello! my husband doesn’t do cow cheese well. so cream cheese is a problem. ever try this with goat cheese instead of cream cheese? he turns 60 this saturday and i am looking for a cream cheese frosting with no sugar and came across you…what do you think about the goat substitution…will it work?!

    thank, christin

    [Reply]

    Amy Reply:

    @christin, Goat cheese is really strong…I’m not sure it would pair well here. You can always try it and see what you think. Or, try a dairy-free option like Cashew Cream or a dairy-free cream cheese.

    Happy Birthday to your husband!

    Hugs,
    Amy

    [Reply]

  • Nancy

    posted on October 13, 2011 at 4:59 pm

    I am looking for a Chocolate sause recipe for Icecream using powdered cocoa. Do you have something I could use?

    [Reply]

    Amy Reply:

    @Nancy, Do you have my book? I have a delicious chocolate sauce – it’s with the Yogurt with Chocolate Sauce & Berries recipe.

    Hugs,
    Amy

    [Reply]

  • Colleen

    posted on February 14, 2012 at 5:14 pm

    Can I use a sugar substitute instead of light agave nectar?

    [Reply]

    Amy Reply:

    @Colleen, Sure – just sweeten it to taste. You need something that will create a smooth texture, though.

    [Reply]

    Colleen Reply:

    @Amy,
    Thank you Amy

    [Reply]

  • deborah

    posted on July 6, 2012 at 1:32 pm

    Thanks for this, I will give it a try. However I will use stevia, a safer sweetener. Agave is just as unhealthy as fructose or sugar!

    [Reply]

    Ashley Reply:

    @deborah,

    I’m curious if you could elaborate on your no-context comment about agave. Considering how low it is on the Glycemic Index scale, I consider it quite healthier than refined sugar. On what are you basing your assessment, Deborah?

    http://www.allaboutagave.com/agave-vs-granular.php

    [Reply]

    Amy Reply:

    @deborah, Stevia will work well. Unfortunately I can’t tolerate cane sugar at all. I can use agave and some other white sugar alternatives. In small amounts I think agave is ok. I use less and less of it, though, and have been using coconut palm sugar instead.

    [Reply]

  • terri

    posted on March 29, 2013 at 1:52 pm

    This is so yummy. Just made this to go on a “sprouted flour carrot cake” I used maple syrup instead of agave. Also added a bit of maple syrup & a bit of vanilla to the whipping cream. So light & fluffy, it felt like I was spreading clouds all over the cake!!!

    [Reply]

    Amy Reply:

    @terri, This frosting is always a hit. I’ve been making it with honey lately but next time I will try maple syrup. YUM!!

    What recipe did you use for your sprouted flour carrot cake?

    [Reply]

  • Anonymous

    posted on April 21, 2013 at 6:19 pm

    I made this frosting for cupcakes and it was really good! I didn’t find it sweet enough however, so I added two tablespoons more sweetener. I didn’t have agave, so used honey instead. Don’t know if that made a difference. Will be making this again.

    [Reply]

    Amy Reply:

    @Anonymous, That’s perfect – some people like sweeter frostings than others. I do find that agave is sweeter than honey so sometimes I do need a little more. I use very little agave anymore and opt for honey or maple syrup instead.

    Thanks for sharing your experience!

    [Reply]

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