I have used a recipe similar to this so many times and LOVE it. I have used it to decorate cakes, pipe decorative borders around pies, and added cocoa to it to make a chocolate mousse to either ice cakes or use as a filling between layers. The only difference is that I think my recipe calls for 3 tbsp powdered sugar. Every time I use it, people comment on how light it is. It is an excellent substitution for the traditional, overly sweet buttercream. Thanks for posting! Oh, and I always double the recipe as 1 has never been enough.