Good recipe- so easy and tasty. I will make it again. The only change I made was I used low-fat cream cheese because that's what I had on hand. I left out the salt but added it in after tasting the finished product- if you use unsalted butter, you do need the salt. It was a little soft for piping, but I think that was my fault for not letting the cream cheese and butter warm up enough- I wasn't able to mix in all 5 cups of sugar. If I had gotten all the sugar in I'm sure it would have held up better. The flavor improves with some rest time in the fridge, too. At first it had that powdered sugar taste that most uncooked frostings can have, but after an hour in the fridge it's much better.

Reviewed On: Oct. 31, 2009