I had no problems at all with this recipe. I chilled my bowl and beater (used a stand mixer) before whipping the cream. I added a third of the sugar and vanilla in with the cream while it was whipping. I then transferred it to another bowl and whipped the cream cheese, remaining sugar and vanilla, salt, and a pinch of allspice (my cake had allspice in it) with the paddle beater. When the cream cheese mixture was nice and light, I folded in the whipped cream on "stir" setting (the lowest mixer setting) and it maintained its density. Tastes great - light and fluffy and sweet enough without being sickening. I used it to ice a banana cake (Banana Cake VII from this site), and it was delicious! Thanks for a great recipe!

Reviewed On: Mar. 22, 2008

This came out beautifully! I separated all of the eggs and whipped the whites separately and then folded them in at the end. My cakes rose perfectly and were nice and light. I used the whipped cream cheese frosting from this site, put some mini chocolate chips in the frosting between the layers, and caked the sides of the frosted cake with walnut bits. Thanks for a great recipe!

Reviewed On: Mar. 22, 2008

I added vanilla, blueberries, and cinnamon and these pancakes were still bland. I made the recipe exactly as it's written (decreased the servings to 5 using the allrecipes tool), but I used buttermilk powder, so I don't know if that's the reason for the blandness. They were not fluffy, as other reviewers have stated. I will keep looking for another recipe.

Reviewed On: May 27, 2007