I have used this recipe several times. First off, it tastes AMAZING! It is the perfect combination of richness without being too heavy or too sweet. If you're like most of my family, and you cringe at the sweetness of buttercream halfway thru a slice of cake, you WILL love this flavor. I can just about eat this straight out of the bowl, if I didn't know better. I have made this with and without altering the recipe by substituting powdered sugar. It is slightly firmer with powdered sugar (do add 1 3/4 C. instead of 1 C). I should also mention that I do freeze my metal mixing bowl and balloon whisk attachment prior to beating the cream (old trick I've used for years anyway). I whip the cream first, then transfer it into another bowl, then it goes into the freezer while I mixed the cream cheese and sugar. Once I take my whipped cream out of the freezer and mix them together in the metal mixer bowl, I return it to the freezer until I frost my cake. I don't leave it long enough to freeze, maybe 15 minutes tops. But the chill helps it to stay firm, I'm sure.
My favorite way to use this recipe is as a filling/frosting for a layered strawberry shortcake. Amazing flavors! My only complaint is that everyone asks for this cake for their birthday and it isn't exactly a fun one to decorate. I much prefer playing around with buttercream and fondant so it would be NICE if someone would ask for a regular cake one day! Not that it has anything to do with this recipe! : )
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I have used this recipe several times. First off, it tastes AMAZING! It is the perfect...