I used this for a two-layer birthday sheet cake, so I doubled the recipe. I also followed the advice of others and substituted confectioner's sugar for the granulated, used "heavy whipping cream" and chilled my bowl and beaters. What I changed myself is the folding into the cream cheese. I found that the two mixtures were not blending well just by folding. So, I figured I'd try beating it at low speed just enough to blend everything. Not only did this do the trick, but the frosting got just a bit stiffer, too! So, I frosted the cake with it, but I piped decorations with it, also! It tastes delicious, too! The party's tomorrow - we'll see what the guests think...

Reviewed On: Jul. 25, 2008