I used 3 cups of the shifted 4 cups of powdered sugar. Sweeten according to your liking by adding half a cup of the powdered sugar at a time. The more sugar you add, the thicker the frosting becomes.
When the frosting or frosted cake is placed in the refrigerator, the frosting does thicken up, but once set out for about 5 to 10 minutes, the cream cheese frosting softens back up and has that light texture.
If you don't like the light texture of the frosting, before frosting the cake, let the frosting sit in the refrigerator until it becomes slightly stiff.
This frosting recipe allows for an abundance of frosting to either make a crumb coat, allow for quick fixes if you mess up during the frosting process, thicker layers of frosting, etc.
As you can see, I have two sets of pictures in this recipe post. One cake picture has three layers, and the other cake pictures have two layers. When I make the three layer cake, I use 9 inch cake pans and follow the recipe directions I have posted. When I made a two layer cake, I used two 10 inch cake pans, and cooked the cake in a 350 degree preheated oven for about 15 minutes. This recipe has enough cake batter to use either the three 9 inch cake pans, or the two 10 inch cake pans.
For anyone that thinks a cup of vegetable oil is not enough: In the original recipe, he calls for 1 and 1/2 cups of vegetable oil for the cake batter. Some think this is too much oil, and it makes the cake too oily. I like both his amount of vegetable and the amount I use..... Both amounts produce moist layers. You just have to make sure not to overcook you cake, start checking your cakes at the 15 to 16 minute mark....