Reviewed: Feb. 19, 2012

I doubled the confectioner sugar and vanilla but turned out great

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Reviewer:

msander22

Reviewed: Feb. 12, 2012

It's delicious! I put it on my sour cream lemon pie, so I'm sure it will taste wonderful on that.

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Reviewer:

aswan10

Cooking Level: Intermediate

Reviewed: Feb. 8, 2012

Just what I was looking for

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Reviewer:

zielonko

Reviewed: Feb. 7, 2012

super simple!! everyone loved it

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Reviewer:

shelbynme

Cooking Level: Intermediate

Home Town: Patchogue, New York, USA

Living In: Florence, Kentucky, USA

Reviewed: Feb. 7, 2012

EXCELLENT AND EASY TO MAKE. MMMMM!!!!! I spread it on a Lemon Sponge pie......OMG! You must try. I must admit you might have to adjust the amount of sugar though; add more.

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Reviewer:

Koekje

Cooking Level: Intermediate

Home Town: Savannah, Georgia, USA

Reviewed: Feb. 6, 2012

Easy and delicious. Easily adaptable with other extracts and flavors.

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Reviewer:

dterrell69

Reviewed: Feb. 3, 2012

Really good...maybe a little bit more sugar?

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Reviewer:

Gabsfwd

Reviewed: Jan. 11, 2012

I had some heavy craem in the fridge and decided to make some whipped cream as a cookie cake topper. Loved it it was so thick and creamy. I did not use powdered sugar used 3 1/2 tablespoons of sugar. Can't wait to serve with strawberries.

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Reviewer:

Rochelle

Cooking Level: Intermediate

Home Town: Elmira, New York, USA

Living In: Palmdale, California, USA

Reviewed: Dec. 28, 2011

Easy and I like it

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Reviewer:

kavivkc

Cooking Level: Beginning

Reviewed: Dec. 24, 2011

Sorry this recipe turned out really runny. I am sure if I would have added more powdered sugar that it might have been a more appropriate texture. Also, I doubled the recipe and added it all together at once but I think it should still have turned out better.

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