Reviewed: Jan. 31, 2012

i used it to do a banana cream filing for a cake and used the rest to frost the cake. i did add more sugar as it wasn't enough sweetness as someone else mentioned. very basic recipe like going out to buy whip cream in a tub.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

motomoto

Reviewed: Dec. 25, 2011

Follow exact recipe and turns out excellent. Add extra sugar 2Tbsp +vanilla 1tsp just because we like with a little flavor. A keep recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Robetta

Reviewed: Nov. 13, 2011

Great recipe and easy to adjust. used 3.5T of powdered sugar because the cake was already sweet. let the gelatin sit in cold water for at least a minute. then microwave for a minute at a time, stirring each time until it is liquid. let it sit until its only warm. :)

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Cooking Level: Beginning

Reviewed: Nov. 6, 2011

super! this went perfect for my carrot cake...well the carrot cake i make from this website :-)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MRSW00DY

Cooking Level: Intermediate

Home Town: Sugar Land, Texas, USA

Living In: Grand Haven, Michigan, USA

Reviewed: Jul. 29, 2011

This was ok. Actually better the second day. It held up nicely on my cake. I made Jenny's Black Forest cake. I did double the sugar, but it wasn't sweet enough. It needed something, not sure what. I also used a whole pouch of geletin with 2 TBS water (didn't want to waste the geletin - it was about 2 tsp in the pouch). It was easy to pipe on my cake. Might try playing with it to make it better next time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bake4fun

Cooking Level: Intermediate

Reviewed: Jul. 9, 2011

Wow! Great recipe!! I was in the middle of making my husbands cake and didnt have confectionars sugar, and used regular granulated sugar. 4 Tablespoons. And it turned out wonderful!! Not too sweet which is good since Im using marshmallow fondant also. Awesome recipe and great find!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

steviemartini00

Reviewed: Jun. 30, 2011

This recipe was good!! I added a little vanilla to it. I thought it would be a little sturdier...i added some meringue powder to help hold shape. Tastes good!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JMWhite

Cooking Level: Intermediate

Home Town: Plainview, New York, USA

Living In: Alexandria, Virginia, USA

Reviewed: Apr. 19, 2011

I used this to top my key lime pie, and it held up great for several days. I did this through a piping bag without any problems. I would also recommend increasing the powdered sugar. One word of caution is when buying the cream; I first bought ultra-pasteurized heavy whipping cream and it would not whip. The second time I bought just regular heavy cream and it was perfect. I did some research online and multiple sites state not to buy ultra-pasteurized as this causes the cream to lose the ability to whip.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

pw6281

Cooking Level: Intermediate

Reviewed: Feb. 15, 2011

This really was a good recipe. I folded in a touch of vanilla for flavoring at the end. I also used about 4 tbs. of confectioners' sugar because we like our filling sweet. Will make it like this again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Reviewed: Jan. 18, 2011

This cream filling was very light and nice I used it in my sons birthday cake with fresh strawberries for the filling. it was a hit normally I have extra cake left over and have to beg my guest to take it home. this time I nearly ran out of cake thanx Cathy

Was this review helpful? [ YES ]
1 user found this review helpful