I would whip the cream cheese with some softened butter and a little
confectioners' sugar. Not as much sugar as if you were following a cookbook
recipe for cream cheese frosting; use about 1/3 the amount of sugar called
for. It will be nice and fluffy, not stiff.

I'm not sure what stuffed grapes would taste like, but I'd go very light on
the sweetener, actually. Grapes have their own sweetness, and a competing
sweetness.

Hmm, cream cheese whipped with goat cheese and a little cream might be nice,
especially with the pistachios. Maybe some fresh herbs.






"Bunny McElwee" > wrote in message
...
> I am looking to sweeten a batch of cream cheese to use for Stuffed
> Grapes and I was curious if any of you had a recommendation for how I can
> do
> this a more unusual way than just adding sugar. I'd rather it not be
> grainy
> when piped into large Red Globe Grapes. The grapes will be hollowed out to
> remove the seed then dipped in Crushed Pistachios. Would I use powdered
> sugar to sweeten the cheese and maybe some vanilla? I need to be able to
> pipe this mixture into the grapes, so I can't make it into a stiff
> consistency than regular cream cheese would be. I'd actually like it a
> little fluffier than that, which will come with mixing it. Any
> suggestions?
> Maple Syrup? Corn Syrup? Something else? Add a touch of alcohol for an
> unusual flavor? What would go well with Grapes if I did add a little shot
> of
> liquor? Thanks for any and all replies!
>
>
> --
> Bunny McElwee
> Event Coordinator & Membership
> Lowcountry Miata Club
> www.lowcountrymiataclub.net
>
> 1991 Mariner Blue with Red & White Stripes
> "BlueFlash"
>
>