I originally made this as cupcake frosting but it turned out too sweet and soft. Though I discovered that if you put it in the fridge after, it does sort of retain it's shape and develops a thin outer crust.
Since it was too sweet, I ended up using only half of the recipe. Luckily, I also made a chocolate cake which was originally just a 1 layer cake with cream cheese frosting. So I decided to cut the cake in layers and used this in between the layers of chocolate cake and added some chopped nuts. Worked well too.