Reviewed: Oct. 18, 2009

Delicious! I used the suggestions of other raters and substituted orange liqueur for the liquid... perfect for fall spice or carrot cakes. A keeper.

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Salami Mommy

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2009

I made this frosting and frosted a fresh banana cake with it. Took it to a family birthday and it was a BIG hit!!! Use all of the bourbon, because the next day it really mellows out...will use this recipe again!!!

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LANAM76

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Reviewed: Aug. 15, 2009

Great base recipe. I would advise low simmering the bourbon in butter to heat off some of the alcohol taste. I've made twice now, the second time when I was simmering butter and bourbon I added some light brown sugar to round the taste of the bourbon, perfect.

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Dana

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Reviewed: May 4, 2009

Loved this recipe! I did however instead of using bourbon used amaretto instead. Gave it a very nice sweet flavor that really added to the cream cheese. Thanks!

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Rhedonda

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Reviewed: Apr. 17, 2009

For this much bourbon you should double the butter and cream cheese. Also without the bourbon it's great with just 1 C confectioner's sugar, 8 oz cream cheese and 1/4 c butter. Add 1 tbsp vanilla.Yum!

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Sigrid

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Reviewed: Apr. 10, 2009

Probably the best frosting on the planet for people like me who abhor frosting. Usually I just wipe off frosting, but this one, this one I had a half inch thick on cupcakes and didn't leave any to waste! I did have to tweek the amount of liquor to 2 tblsp. like all the other reviews note. I used Appleton Estate Rum instead of bourbon. I know it would be excellent with bourbon as well, but I was using the frosting to top off key lime cupcakes, and wanted to keep the geography of the ingredients the same. Thank you so much for this recipe!

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Captain Ironspine

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Apr. 4, 2009

This recipe was delicious on a red velvet cake! Such a good and adult twist on a staple favorite (cream cheese icing) I used 3.5 Tbsp. of Bourbon and 2 Tbsp. of white rum... the flavor was not too strong and only noticeable in a large bite... several people inquired about what flavors were in it and were guessing things like 'lemon' 'almond' etc. so the alcohol taste wasn't overbearing that way.

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Ashleybakes

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Reviewed: Oct. 5, 2008

I found the bourbon just a little bit to strong for my liking. I made this for your classic carrot cake and the bourbon just didn't go all that well with the cake. The next time I make this, I will use a really good vanilla extract, other then that, this is a nice and easy recipe.

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Sean Eckman-Dempster

Cooking Level: Expert

Living In: Victoria, British Columbia, Canada

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Reviewed: Sep. 8, 2008

I made the "Best Carrot Cake Ever" recipe and this frosting with it and I mean it was WONDERFUL! Thanks for sharing this recipe. I will enjoy it for years to come.

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Happy Baker of 3

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Reviewed: Aug. 7, 2008

This was okay! Nothing spectacular about it. I followed the recipe to a "T", until I realized that I didn't have the bourbon!! I used spiced rum instead but still found that it was kind if runny. That flavor was interesting though, but good one the carrot cupcake recipe!!!

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WILDWOMAN71

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 20, 2007

Love this frosting! Tasted a bit strong at first but paired with a good moist banana bread, it was so yummy.

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mtford

Cooking Level: Expert

Home Town: Christchurch, Canterbury, New Zealand

Living In: Myrtle Beach, South Carolina, USA

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Reviewed: Nov. 28, 2007

Delicious frosting but don't let the bourbon fool you; it will taste strong when you make it but the next day you will hardly be able to taste it. Everyone loved it though !

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katie

Cooking Level: Intermediate

Living In: Warwick, Rhode Island, USA

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Reviewed: Nov. 20, 2006

This frosting was great on a butter pecan cake. I added 2 TBS. of bourbon to the cake for flavor. I used 4 1/2 cups of powdered sugar instead of 4 it was a big hit. thanks for the recipe.

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Carol D

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Reviewed: Oct. 17, 2006

Very good, though I reduced the amount of bourbon used. I put this on a fresh peach cake- everyone loved it!

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JAIPO

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Oct. 7, 2006

I served this with Banana Cake X (from allrecipes)and it was great!! Thanks for sharing!!

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AnitaV

Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

Living In: Mesa, Arizona, USA

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Reviewed: Aug. 6, 2006

Love this, used only 2 Tablespoons as other reviewers suggested -- also tried this recipe using Rum (2 tablespoons) YUM! Just tried the with 4 tablespoons of Cointreau with carrot cake, sooooo good!

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SHIRLEY FUJIMOTO

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Reviewed: Oct. 31, 2005

I loved this frosting! I made a half recipe and drizzled it over the Pumpkin Cake III from this site. Everyone loved it! I thought the bourbon flavor was right on, but it did mellow overnight. Next time will make the whole recipe so I can eat the rest with a spoon!

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alyrey

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Reviewed: Nov. 23, 2004

This is great on carrot cake if you reduce the amount of bourbon. I had to reduce the bourbon to 2T b/c the bourbon was overpowering and the icing became too thin. The icing is still really thin w/ 2T, but the taste more than compensates for the "thinning" look of the icing.

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AMCKELLER

Cooking Level: Expert

Home Town: Augusta, Georgia, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 8, 2004

I made the frosting, frosted the cake, and ate some within an hour. The bourbon was kind of overpowering, and this is coming from someone who likes bourbon a lot. However, by the next day it had mellowed and was really tasty. Next time I would either try adding less bourbon or making it the day before I was ready to frost the cake.

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JWITHEY

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Reviewed: Dec. 17, 2002

Very yummy!

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SHELLYE

Cooking Level: Expert

Home Town: Modesto, California, USA

Living In: Sacramento, California, USA

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