Reviewed: Oct. 26, 2009

Perfect. I just omitted the almond extract because I didn't have any at home but I will try it again with 1/2 tsp almond.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Sep. 4, 2009

Enjoyed the cream cheese flavor, it was very sweet!!

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babehunn

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Jul. 27, 2009

I frosted a spice cake with this and it's ok. I thought it was a little too almondy so I'll stick to the traditional cream cheese frosting or maybe omit the almond extract next time. My mom really liked it.

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Missy

Cooking Level: Intermediate

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Reviewed: May 28, 2009

i made this and i put about a teaspoon less of butter and two more of brown sugar. pretty good.

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young chef

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Reviewed: May 22, 2009

Best frosting for carrot cake by far. Very creamy and a great flavor. I make Sam's Famous Carrot Cake from this site which is fantastic cake with no frosting at all. This frosting on that cake is double superlicious. For my taste most cream cheese frosting recipes are too sweet and heavy. Happy to find a delicious frosting that doesn't overpower the cake. I doubled the recipe except I only used 1/2 teaspoon of almond extract. I prefer to leave out the vanilla extract and add a little more honey.

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Sally

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: May 4, 2009

It was okay I guess. Not my type

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lil momma

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Reviewed: Apr. 5, 2009

Amazing light, fluffy frosting! The flavor is just different enough from traditional cream cheese frosting to notice. I did substitute Neufchatel for the cream cheese and I think it tastes great anyway. I absolutely love it, thanks for a great recipe!

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Feb. 26, 2009

This is a great frosting recipe!!!!!!!!! I was in a pinch (making a last minute cake for a friend)and happened to have all the ingredients for the cake and frosting except for the exorbitant amounts of powdered sugar or butter that most frosting recipes call for. I stumbled across this and made it using 2 tsps. of vanilla and omitting the almond extract. I whipped it with the whisk attachment in my kitchenaid mixer for about 5 minutes and it was fantastic! The honey was a nice touch and seemed to allow the frosted cake to maintain a very nice sheen to it while keeping it's gooey texture (I hate frostings that set up to a shell like or skin like texture)

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stephstaggs

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Feb. 1, 2009

perfect!

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balder

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Reviewed: Jan. 25, 2009

I made a sugar free version. Used for bagel spread. Replaced 2 T of brown sugar for the Splenda version of brown sugar. Did not use any confectioners sugar...just 2 T of Splenda. Did not use almond extract, just vanilla. My family loves it!

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AUTUMNLVR

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Reviewed: Jan. 19, 2009

This is SO GOOD!!!! I love brown sugar and I love cream cheese so together they are amazing. But beware, it took me 3 tries to get it right! The first and second time was when I wasn't as skilled in baking so now it helped to know to beat the cream cheese seperately until fluffy and then add the butter, white sugar, powdered sugar (which I thought it would need to be fluffy so I put about 3/4 cup in), and the vanilla. I omitted the almond just because I dont have any. Also, before beating the cream cheese, it helps to put your bowl (preferably glass or metal) and beaters in the freezer to get cold and then use it while they're still chilly. I used this on the Deep Chocolate Raspberry Cake from this site.

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Alisan

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2009

I followed the directions as given. I really liked the taste and texture. However, I put it on my pumpkin bundt cake, which I was giving to someone for christmas, and the icing didn't hold up well... it was kind of gummy by the second day, even though i had it well covered. That is my only complaint. If you plan to use this icing, make sure it is going to be used up right away.

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Tara V.

Cooking Level: Intermediate

Living In: Fleetwood, Pennsylvania, USA

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Reviewed: Jan. 10, 2009

I wanted a frosting to put between leftover cinnamon grahams for a treat for my two boys. I cut this recipe in half which was the perfect amount. This frosting is so nom. I'd love to try this again on Snickerdoodle Cake or between ginger cookies. This one's a keeper!

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Aug. 22, 2008

I wasn't completely impressed. I barely had enough to frost a 9x13 cake and the almond was pretty strong. I probably won't bother making again.

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LAVENDERANGEL69

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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Reviewed: Aug. 18, 2008

I saw the receipt, printed the receipt, made the receipt & spread it on a yellow cake made with splenda(already baked). All I can say is YUM! I am border line diabetic and 2 Tbls brown sugar and 1 Tbl honey is just right. Thank you.

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E Pennywell

Cooking Level: Expert

Home Town: Hastings, Nebraska, USA

Living In: Redondo Beach, California, USA

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Reviewed: Jul. 18, 2008

Not so tasty... vanilla and almond overpowered the frosting. Hope were high, success was low.

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DaniLake

Cooking Level: Beginning

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Reviewed: May 26, 2008

This is excellent and super easy to make. followed recipe exactly. I was originally looking for a cream cheese frosting for a carrot cake, but I didn't have any confectioner's sugar on hand. Decided on this one and so glad I did. Its very creamy and light. I might use less almond next time. thanks for the recipe

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dory62879

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Reviewed: May 11, 2008

Nummy! I like this better than regular icing - this is not too sweet, as often happens when using powdered sugar. Mine came out soft, but I must have overbeat it. It doesn't matter, because it spread easily, tastes really good, and looks good!

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brandi

Cooking Level: Intermediate

Home Town: Paintsville, Kentucky, USA

Living In: Cartersville, Georgia, USA

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Reviewed: May 11, 2008

delicious will make again.

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shayy

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Reviewed: May 3, 2008

This looked good to me when I read the recipe and I was happy to find a new frosting since I'm always making the same few. But even though I more than doubled both brown sugar and honey it still wasn't very sweet. Maybe if I liked cream cheese a little more it would have helped. I usually like cream cheese frosting but this one was not a pleasing taste or texture.

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WINTERSGM

Cooking Level: Intermediate

Home Town: Somerville, Massachusetts, USA

Living In: Arlington, Massachusetts, USA

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Brown Sugar Cream Cheese Frosting

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