I tried it recently. Didn't like it, and I'm still trying to figure out if I messed up somewhere. It took way more powdered sugar than usual (almost another 2lb bag) to get the right consistency, and even after resting it, it was super soft. I've made the one with cream and butter and it turned out okay but this dairy-free attempt was a fail. Thankfully I only made it to cover cake dummies. I used Wilton's artificial vanilla--the white one (need to use up the left overs from my early days of caking), maybe that was what threw me off? Who knows? Another factor could have been the humidity here in our super hot weather. I loved that it was white vs the ivory of the dairy version.