I read so many of the reviews, and found a lot of different advice for tweaking the recipe. In the end, the only advice I took was to use a chilled mixing bowl, and to use regular cream cheese instead of reduced fat. I have a vintage mixer, and if it can pull this off by following the recipe to a T, I wouldn't bother listening to the rest of the advice - you could suffer my fate and become increasingly confused, which is why I decided to ignore the other tips. I found the structure plenty stiff enough. The flavor was AMAZING (tasted like cream cheese, but MUCH lighter and creamier), I got an insane amount of compliments on the taste of the frosting. For my own personal preference, I left out the almond extract.
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I read so many of the reviews, and found a lot of different advice for tweaking the recipe. In...