I paired this frosting with a rich chocolate pound cake for my daughter's first birthday. After making it successfully the first time, being unsuccessful the second time and getting it right again the third time around, I think I know the secret to getting this frosting to hold a peak and live up to its "sturdy" name. You can use reduced fat or full fat cream cheese (I've tried both), but the cream cheese does not need to come all the way to room temperature- I think it should come right out of the fridge. The cream cheese-sugar mixture needs to look stiff, not soupy after beating. This recipe came out perfect using super-chilled cream and cream cheese. I made it on a Sunday morning for the birthday party and took the leftover cake to work the next day. The cake sat out all day long on its second day and the frosting was NEVER effected!! I too eliminated the almond extract to appeal to a larger group of people. I will certainly use this recipe again and again . . . so light and fluffy and perfect to pair with a rich cake! Another note: Tinting your frosting with a gel food coloring will not effect the recipe. If your frosting doesn't come to a stiff peak it is not due to using food coloring. I used pink for mine.

Reviewed On: Nov. 3, 2009