Reviewed: Feb. 19, 2013

I used my sweet, sweet brown sugar (Maker's Mark) and I highly recommend imbibing as you prepare. Using the full 5 T of bourbon makes more of an icing than a frosting, but I put it on some brownies and they were highly delicious. I would certainly consider eating a live animal if they had been properly covered with this icing, perhaps even my dog and he is my best friend.

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Reviewer:

RocK

Cooking Level: Intermediate

Reviewed: Jan. 21, 2013

I made this with Banana Cake X (from this site) in a 9x13 pan on Saturday. By Monday night it was gone and my family was asking when I was going to make it again. I used the full five tablespoons of bourbon but only a little more than three cups of sugar. The result was a creamy, not too sweet frosting with a nice hint of bourbon that even my nine year old didn't find overpowering. I will be looking for other cakes to pair with this frosting.

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Reviewer:

Sharon

Reviewed: Apr. 20, 2012

Okay, I made the frosting per the directions. It was a little runny, but I was able to frost a red velvet cake just fine. What I didn't like about it was I found the bourbon flavor to be a bit strong. I used Maker's Mark (which I think is decent) and the smell of the frosting was even overwhelming. Next time I'd probably cut down on the bourbon, or put it on a spice cake or carrot cake or something that can stand up to the flavor a little better.

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Reviewer:

Telx2

Home Town: Wausau, Wisconsin, USA

Living In: Roswell, Georgia, USA

Reviewed: Nov. 7, 2011

This was fantastic -- everyone who tried it raved about it! I used about 3 tablespoons of bourbon and 3 tablespoons of milk to make more of a glaze, as I wanted to drizzle this over a bundt cake. I definitely agree with the other reviewers that 2-3 T of bourbon is plenty, and any more than that will make the frosting too thin to spread (if you're looking for a more spreadable frosting rather than glaze).

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Reviewer:

SANVEAN

Cooking Level: Intermediate

Home Town: Gaines, Michigan, USA

Living In: Holt, Michigan, USA

Reviewed: Sep. 21, 2011

Disappointing if you're after the bourbon flavor, which of course I was. Because I'm very familiar with this classic cream cheese frosting, what happened with this is just what I expected, so I should have known better. If you're looking for a rather thin glaze, then 5 T. of bourbon might work just fine. However, if you want a nice, thick, spreadable *frosting,* then 5 T. of bourbon is at least 4 T. too much. I used 1 T., and found I still had to add extra powdered to make it stiffer. With only that 1 T. of bourbon, we were not able to taste it at all. Whether you use bourbon or any other liquid in this cream cheese frosting recipe, start out adding a little at a time - and certainly not 5 tablespoons!

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Aug. 10, 2011

Tasty!! I followed directions and no, the bourbon (Woodford Reserve) wasn't overpowering. It's just like most every other dish... Use superior ingredients if you want superior results.

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Reviewer:

JessamineJohn

Cooking Level: Intermediate

Living In: Nicholasville, Kentucky, USA

Reviewed: Jun. 4, 2011

Exactly what I had in mind! I used the frosting to top my bread pudding cupcakes. Light and yummy!

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Reviewer:

es2611

Reviewed: Mar. 24, 2011

It smells and tastes great. Tomorrow I will top a carrot cake with this yummy frosting.

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Reviewer:

MommaPintler

Cooking Level: Intermediate

Reviewed: Mar. 18, 2011

very good.. I used Crown Royal and the taste was not overpowering at all. I had no bourbon. My frosting turned out perfect.

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Reviewer:

CookingwithKim

Cooking Level: Intermediate

Living In: Modesto, California, USA

Reviewed: Mar. 17, 2011

I used 3 tbs of bourbon, and it was still too runny. If you want an icing or a glaze, use 5. If you want a true frosting, use 2. I also added 1 tsp of vanilla extract. Also, definitely, definitely make this a day in advance.

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