This icing is scrumptious (I made it but omitted the coconut flavoring as my kids aren't big coconut fans) However, I don't know if I'd call it 'decorator' frosting. It is very hard to pipe with-just for laying out on the cake it is workable, but it melts quickly with the warmth of your hands when you actually try to decorate with it. I made it work for my cake (a cornered cake with piped shell border, lettering, & squiggles) however I wouldn't try to do the same again-I had to keep putting my icing bag in the 'frige to cool down during the process. Very yummy, almost too sweet (I added a 1/2 t. of finely powdered salt to cut it) but not best for elaborate decorating.
Thank you! I needed a cream cheese icing that is stable enough to decorate a cake nicely and not just droop down the sides. This is perfect.
Yum! I just used the vanilla, lemon, and almond extract (I tripled the lemon amount). Then I added about 1/8 of a cup of raspberry jam (I pressed the seeds out through a sieve). Tasty, light frosting with a hint of pink. This recipe made enough frosting for 2 nine inch lemon cakes and PLENTY left over, which I froze (hoping that works out...). No fancy piping or decorating, just a filling layer and frosting the outside.
Hello, I saw you mention in another recipe review that you have a recipe for a copycat entenmann's chocolate fudge frosting. would you please post this recipe? I've been looking everywhere for one.
Love love love this recipe!!!! I used heavy cream (whipped cream) instead of milk for a more fluffy consistency. It is heavenly and surely NOT low fat or calories. I put it on a pumpkin cake, and it was awesome.
perfect for decorating my cupcakes, I made red velvet, and now chocolate. Need a chocolate frosting like this now.