Mmmmm.... Every time I make this I want to come back and give another star. This is such a wonderful recipe. Great taste with BC results. Can't beat it!

Hi! This recipe sounds YUMMY!!!!! Wondering what size of cake it will cover?

This is a very good recipe, I never use the full two pounds, and if it gets too stiff, I add milk.

Recipe was great, used it to fill the Southern Style Red Velvet II and a regular Yellow Cake. Everyone loved it, both tiers were gone. Thanks!

Does it melt when sitting out? How long can it sit out of the fridge?

Wow. A keeper. I made a few modifications. 1) mixed the salt with the sugar first 2) added 1 tsp vanilla instead of 1/2 3) added 4 tbs liquid to get it back to the right consistency after adding all the PS. I felt like I had the right consistency at 6-7 cups, but like recipes that use full units of the qtys I buy my stuff in, so I wanted to use all 8 cups/2lbs, which required thinning it back down to spreading consistency. It yielded 4 cups for me.

I agree with erichazann.... I used the full 2# bag of PS but then added more milk to get to a nice spreading consistency. This is a very good recipe. I used it to fill two cakes last night and will definitely make the recipe again.

I LOVE this recipe for filling cakes - delicious and firm enough to hold up to stacking. And not too sweet. I just made a batch to fill a Red Velvet cake made with Southern Comfort. I substitued a couple of tablespoons of Southern Comfort for the vanilla and it tastes awesome! I wasn't sure about how well Southern Comfort would go with cream cheese, but its luscious. This will be my new standard for filling my Southern Comfort Red Velvet cake :)

Thank you for this recipe , I have substituted the vanilla for lemon and WOW what flavor. It has made my customers order more lemon cup cakes than before.

i doubled up the recipe but, only used 2lbs of ps so far. If i add the other 2lbs, won't it be too sweet?