The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Nov. 18, 2009
This tasted great and was super easy. I doubled the recipe to fill a 9" four layer Pumpkin Cake III, which I then iced with the Maple Buttercream from the Duchess Spice Cake. It was perfect!
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Photo by ToughCookie

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Nov. 16, 2009
Terrific frosting! I doubled this to use over a pumpkin spice cake, and it was great. I added some cinnamon and nutmeg to complement the flavor of the cake but otherwise followed the recipe exactly (or as exactly as I ever measure anything). I didn't find the almond extract too overpowering. Will definitely make again! Only four stars because it didn't actually "stiffen" or become "light and fluffy" -- it was a pretty dense frosting, but that didn't certainly change my opinion of it.
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Photo by sarahmarie_co

Cooking Level: Expert

Home Town: Independence, Missouri, USA
Living In: Aurora, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Nov. 12, 2009
This frosting is so good. I did not find the almond flavor too overpowering at all. I used it on the banana bar recipe found on this site. Delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
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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Photo by RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Sep. 4, 2009
Enjoyed the cream cheese flavor, it was very sweet!!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: Fairfax, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.25 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
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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Photo by Sally

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.25 star rating.
Reviewed: May 4, 2009
It was okay I guess. Not my type
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Photo by ONIOND
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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Photo by ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
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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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Feb. 1, 2009
perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
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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Cooking Level: Intermediate

Living In: Fleetwood, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
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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Photo by tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
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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Photo by LAVENDERANGEL69

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
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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Photo by E Pennywell

Cooking Level: Expert

Home Town: Hastings, Nebraska, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.25 star rating.
Reviewed: Jul. 18, 2008
Not so tasty... vanilla and almond overpowered the frosting. Hope were high, success was low.
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Photo by Allrecipes

Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
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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