This was really good!!!! I like it that it doesn't contain butter or margerine!!! I was going to decorate a cake and relized - So this recipe really worked out great! I kept it non-dairy - so I used non dairy whip and tofuti cream cheese. The texture was nice and light and not overly sweet! It also maintained its shape when I decorated the cake Giant Chocolate Chip Cookie" recipe from this site! I did add about 2 tsp corn starch - I don't know if it helped or not - but I thought I needed a little something just to maintain the shape. If I were to use this recipe just to frost a cake - I would not add anything. I used lemon extract in place of the almond and vailla extract. I whipped the whole thing for a very long time to get it quite thick. I also added some cocoa powder to a small amount of the frosting to make chocolate frosting. - The texture was obviously sturdier than the orignal recipe - but I did not like the taste. Overall - a fantastic recipe - and I will be using this again!
Date Posted: Nov. 5, 2008
Cooking Level: Intermediate
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