I know how to make fat free meringue-type frostings, but the b-day cake I'm making this weekend is a banana cake which I will fill with bananas sauteed in rum. I need a more substantial icing.
I'm curious if anyone has used reduced fat or even fat-free cream cheese and/or reduced/non fat sour cream.
How do you suppose a basic ganache made with bittersweet chocolate and fat free sour cream instead of cream would turn out?
How about experiences w/ light butter?
I realize this is not going to be diet food no matter how you slice it, but the b-day boy won't eat it if it's full fat.