Ultimately, on the cake, this frosting had a wonderfully light texture, but it was way too buttery for my family's tastes. Because it's real butter, it doesn't leave a filmy residue in your mouth, but even with unsalted butter and more sugar than the recipe called for, it was just too much butter.
I don't bake many cakes---maybe three a year for our family birthdays---so when I do bake, I don't take shortcuts, and I don't mind the indulgence, but again, this recipe kind of "takes the cake," if you can pardon the pun. It was difficult for me to enjoy, even once I got past the butter consistency, knowing how much butter and heavy cream I was eating.
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