The flavor of this recipe is excellent but, as said by others, the key to getting the fluffy texture is in the complete chilling, not just cooling, of the mixture. I took it out of the frig too soon, then put it back in for longer until I was sure it was good and cold. I also added some confectioners sugar for just the right spreading consistency.

Reviewed On: Dec. 19, 2008

This recipe was fabulous...and easy since I used left over pork roast. I added 1/4 teaspoon ground ginger (instead of using fresh) and 1/4 teaspoon red pepper flakes, both to the sauce. Enjoyed by all!

Reviewed On: Dec. 19, 2008

Very good but too greasy if you follow the recipe, as is. I used less than the 1/2 cup suggested and it was still too much. I looked back at some old reviews and saw recommendations for as little as 1 tablespoon butter. Note: Made this again with 1/4 cup butter and it was much better.

Reviewed On: Aug. 6, 2008