I used the chilled whisk beater and bowl method. I halved the recipe, which was barely enough for the cupcakes from one box of cake mix. I substituted fat free cream cheese, and 3/4 c powdered sugar, and added 1/8 tsp of cornstarch. Making sure it stayed chilled, I piped it easily with my icing gun, but I wasn't doing fine details. I liked that the frosting was light and fluffy tasting, less heavy than buttercream, but it was very delicate (doesn't stiffen as butter does). Turned out fine, just had to be careful when handling the finished product.

Reviewed On: Oct. 24, 2010

Holds really well for a crustless quiche. I add some mushrooms and substitute Muenster cheese with Smoked Gouda.

Reviewed On: Jan. 30, 2010

Disappointing. The cookies were very light and crisp, like a wafer. Not especially tasty. I used chocolate cake mix, and the kids didn't even finish half a batch. I'd highly recommend Cream Cheese Cookies IV over these, which is similar but with the addition of cream cheese.

Reviewed On: Apr. 30, 2009