depends on whether you care about the look or not

whipped cream - my favorite
pro: light and not sweet
con: does not hold well and not good for well-decorated cake
instruction is usually at the container of heavy cream

The below are from American recipe and you need a hand mixer (I suggest the Kitchenaid. Don't waste money on the stand mixed. I have one and never use it.) Note: I already start with half of the required sugar since American tooth is way too sweet. :)

creamcheese frosting:
1pkg (8oz) cream cheese, room temp.
1 stick butter, room temp.
3 3/4 C confectioners' sugar, sifted
1t pure vanillar extract

white chocolate frosting:
6oz white chocolate, melted
1 pkg cream cheese, room temp.
1/2 stick butter, room temp
1t pure vanilla extract
2 1/2 C confectioners' sugar, sifted

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• I used both butter and cannot tell much difference -TigerLady- ♀ (0 bytes) () 10/19/2006 postreply 14:38:03