The other night I found myself craving cream cheese frosting so I took to Pinterest to look for frosting recipes I’d saved (hurray for actually using saved pins!). After searching for a while I came across this recipe. It used heavy whipping cream and not very much sugar so it intrigued me. I’ve made an almond buttercream before and it used so much confectioner’s sugar. I wanted to avoid that if I could. Also, me being me, I had to figure out how to add white chocolate to it. Well I decided to substitute the granulated sugar for confectioner’s sugar. Somehow I thought that would make the whipped frosting thicker (I don’t like the texture of whipped frosting) but nope. I have since found out that confectioner’s sugar thins, not thickens. So it doesn’t act like flour? Who knew? Either way, the taste was a hit and most people liked or didn’t mind the consistency. I, however, was not pleased. After giving it some thought I decided it would make a great fruit dip. It’s creamy like yogurt a not at all too sweet. I made it again and it turned out even better.