It was a good recipe and the dressing tasted very good (I love cream cheese). It solved the problem I was running into (all store-bought icings have evil trans fats).
The only problem I ran into was I was planning on piping the icing on and it was too thin to hold its shape. I read online that the extreme mixing I did probably broke down the structure of the cream cheese making it very thin. But other than that it turned out great.
Jan 23, 2009
I just made this last night. The taste was decent but I didn't really like the texture that it had from the ricotta cheese. Also, I didn't have a food processor and blending didn't seem to work. I didn't get a feeling that it was "frosting"-more like goop.
CDKitchen Note: Of course you won't get the same texture by not using a food processor as called for in the recipe. Ricotta really needs to be well blended in a food processor to be used in this recipe.