This was very good and got compliments, however I don't think it should be beaten. Instead, I folded the ingredients together because I didn't want to lose any of the fluffiness. It turned out great that way. Also, I didn't add much liquid (maybe a tablespoon) because I was afraid it would be too runny, and mine turned out thick and creamy. Thanks for a frosting recipe that is something new and different. :) (**as a side-note, the reviewer who suggested that maybe 3/4 cup was a typo and that one should use 3 to 4 cups of powdered sugar is incorrect. If you use that much sugar, you will definitely get a grainy texture. I only used 1/2 cup and the texture was great).

Reviewed On: May 25, 2009

MUCH too sweet for coffee cake (it was more like dessert cake). After making it with only 3/4 cup sugar in the batter and using no streusel, that version was actually quite good. As written, though, I wouldn't recommend it as a coffee cake due to the super sweetness.

Reviewed On: May 2, 2009

Yummy! They were definitely very flat, though, so I'm going to try it again with a bit less liquid. The flavor was great. :)

Reviewed On: Apr. 25, 2009