I had never made this kind of frosting. Usually I do Icing (milk, confection sugar, vinilla. Simple-I don't even use a recipe) I like the taste of the icing much better but that is no fault of this recipe. I needed frosting to go under Fondant because I find the Fodant by itself unappealing. At first I didn't think it was going to make the amount promised (2 9in cakes) but after whipping the butter for more than 10 minutes and adding the sugar and cream I had more than enough. I don't know how much sugar I added but it was more than a cup--I kept adding a little at a time to cover the overwhelming butter taste. I also added more cream so the extra sugar wouldn't weigh down the fluffyness ( I used confectionist sugar, I do not recommend regular sugar) It came out very light and fluffy. It is very rich, not something that I would want to eat a lot of. The cake came out beautiful and everyone exclaimed over the frosting so it was a hit. Although next time I would add vanilla. I think the trick is to add the sugar and cream to taste and not stick to the recipe and maybe add some flavor extract of your choice. I am sure I will use this again.
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I had never made this kind of frosting. Usually I do Icing (milk, confection sugar, vinilla....