I liked that this frosting wasn't strictly cream cheese or whipped cream, but a mixture of both. I liked the flavor. My only criticism is it didn't hold up well over a couple of days. If I were to use it again, I would use it for a cake that I know would be eaten FAST.
kquarles19 Posted: 07/22/14
Gayle1943Cooke Posted: 03/27/14
The frosting is too tart, my family would not eat it and the sugar in the whip cream was grainy. I changed recipe to 1 teaspoon lemon juice and substituted 1/2 cup powdered sugar in the heavy cream. It was very delicious with those substitutions.
jfrench440 Posted: 04/11/14
Fabulous frosting! I substituted the leftover strawberry gelatin (regular not sugar-free) from the "Strawberries and Cream Sheet Cake", for an equal amount of the sugar.(about 1 1/2 Tbsp). No need to add food color. Made it exactly as recipe stated. The fresh lemon juice must dissolve the "grainy" sugar, because mine had no graininess at all. I chilled the cake and frosting overnight, so when everyone ate it, they thought I had made strawberry cheesecake topping for cake. I did use fresh lemon juice, so that might be the best choice.
EllenAL Posted: 06/28/14
I made this with no substitutions, and it came out fine -- no graininess. It seemed a little thin when I was finished, but spread and stayed in place on the cake with no problems. Our family and friends liked the not-too-sweet characteristic. It's rich and creamy and has no lack of flavor. We'll use this recipe, along with the strawberry sheet cake, for our next family birthday!