Easy and tasty. I made the recipe exactly as written including granulated sugar, to use with a Cassata recipe on this site. I put the cream cheese out in a bowl to soften for a bit, tried mixing in the sugar etc. by hand but it wasn't mixing easily. So I put it aside while I whipped the cream in a different bowl, then used the electric hand mixer on the cream cheese (didn't bother to wash the beaters, as the cream was going right in there anyway). I did use the mixer to combine the whipped cream and the cream cheese mixture.
The resulting frosting was soft and fluffy. I tried piping it onto the side of the cake but gave that up pretty quickly and just spread it there with a knife, then piped rosettes on the top for a decorative effect. It held up surprisingly well in the fridge - I was worried it would slide down the sides of the cake and that the rosettes would sag into a layer of mush, but as of this morning they were still rosettes. The cream cheese flavor is more subtle than a traditional cream cheese frosting made with butter, but it is definitely there.
I'll play around with this in the future - I think alternate flavorings (e.g. orange or rum extract) depending on the cake, or perhaps adding some melted chocolate or cocoa powder, would be fun. I don't think it would work well in the middle of a multi-layer cake since it's such a soft frosting.
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Easy and tasty. I made the recipe exactly as written including granulated sugar, to use with a...