This is a lighter, fluffier, airier cream cheese frosting. Actually, I would categorize this as more of a whipped cream topping, with cream cheese flavor. The consistency was very soft and fluffy. I'm not sure it would hold up well as a filling between cake layers (I imagine it would collapse under the weight). The whipped cream should be reduced if you are going to pipe or fill a cake. I would like to note that I used less sugar, and slightly softened cream cheese (although the directions did not state to use softened cream cheese). This may have affected my results. The flavor was very good. It was great on chocolate cupcakes & a nice, lighter alternative to heavy chocolate frosting. Please note that this is not that thick, classic cream cheese frosting typically used on carrot cake.

Reviewed On: Apr. 4, 2011

Like other reviewers, I found this to be lacking that special "something" in the flavor. It is a decent base recipe which can be used as a starting point, and with some alterations / additions could become a very good stroganoff. I noticed some reviewers added worcestershire sauce; I probably should have done that. I was hoping to recreate a wonderful beef stroganoff that I had in Germany, which had a good depth of flavor and slight tang. My search continues.

Reviewed On: Mar. 22, 2011

This recipe did not turn out well for me. I must have done something wrong, since all 4 reviews before mine were very positive. My stuffed mushrooms came out dry, and the flavor was bland. I also detected a slight fishy taste, which is common in frozen spinach. I will not make this again, but for those who want to try this, I would recommend using fresh spinach (sauteed & chopped). Also, try drizzling with a little olive oil if it comes out dry.

Reviewed On: Mar. 21, 2011