Reviewed: Apr. 23, 2012

I used this as a filling for my son's birthday cake, it was light, not too sweet, and perfect with Sturdy Whipped Cream Frosting, also from this site. What a combo! It was the best cake I've ever had.

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Reviewer:

Melenie

Cooking Level: Intermediate

Reviewed: Mar. 29, 2012

Added Frangelico instead of vanilla for a chocolate hazelnut whipped cream. Mmmmm.

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Reviewer:

Liberty Belle

Reviewed: Feb. 28, 2012

It makes wonderful light frosting for any cake and I use it as an easy to make mousse to put on pudding, fruit, or just by itself it is delicious! It's not too sweet or too heavy. The recipe ratio is perfect for a two layer 9" cake.

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Reviewer:

tweedldum

Reviewed: Jan. 29, 2012

Made it exactly as written, but doubled. It's the perfect frosting for my chocolate raspberry cake. The family loved it. I especially loved how quick and easy it is to put together. I recommend that you chill the cake, along with the mixing bowl and beaters.

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Reviewer:

luv2cook

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Bel Air, Maryland, USA

Reviewed: Dec. 16, 2011

this was awesome. i didn't have a whip attachment for the food processor, but the regular puree attachment worked great. it's not all light and airy, but the consistency is really nice and firm. it tasted almost like chocolate mousse and not too sweet either.

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Msteph

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Dec. 15, 2011

Doubled this recipe for a layer cake and used my KitchenAid with paddle blade. Super quick, easy and delicious! My new go-to light frosting. It was a bit on the chocolately side for me so I added about a 1/4 c. of powdered sugar to sweeten it up a bit. Next time I'll probably just leave out some cocoa.

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andikuhn

Cooking Level: Intermediate

Reviewed: Sep. 9, 2011

AWESOME!!!!

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Reviewer:

Jekkora

Reviewed: Jun. 11, 2011

Very simple and tasty. I used mixer with whip attachments and it took only couple minutes of whipping. It's not very rich, but was excellent on vanilla cup cakes.

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Reviewer:

zymphet

Reviewed: Jun. 4, 2011

I used this recipe but substituted 3 tablespoons powdered sugar for the regular sugar and used double chocolate cookie crumbs for the cocoa powder ... about 1/3rd of a cup of crumbs and it tastes delicious.I know it's simple, but it's a winner all around. It even keeps in the refrigerator for 2 days without falling apart.

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Reviewer:

IrishMom Luvs2Bake

Living In: Boring, Oregon, USA

Reviewed: Apr. 26, 2011

CURL YOUR TOES, FINGERS AND CROSS YOUR EYES GOOD! N'uff said? LOL....but really, I made a "stabilized" version of this which only adds gelatin so the whipped cream won't fall apart but other then that followed to the letter and WOWZER-DOWZER it's yummy! I bake smaller cakes and freeze them for later use since we are only 2 people here and this went on a freezer cake for dessert tonight! THANK A GA-ZALLION times for sharing this puppy.

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