Five stars for its decadently luscious flavor and murderously silken texture. But only two stars for insufficient instructions and difficulty. One pound of brown sugar equals 2-1/4 cups, packed. This is a large amount, so the last thing you want to have to do is add powdered sugar to get the proper texture. That said, the instructions should say that the brown sugar/cream mixture needs not only to "cool" but to be refrigerated until ice cold. Mine was cool, 2 hours at room temp and 1 hour in the fridge, but not completely chilled. And I beat it for over 10 minutes in my KitchenAid mixer, with no thickening. So I added a yolk (not advised for pregnant women nor young children) and this helped it gain some body. But the real thickening came when I refrigerated it for 6 hours. Success! Needs to be stored in the fridge, as well (on your baked good, as well as the leftovers) to avoid its becoming too soft. Fabulous taste, but way, WAY too fussy for most.
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