Reviewed: May 13, 2013

This was an excellent recipe. I invited some friends over for a mid afternoon snack and baked some fresh cinnamon buns. I had started to prepare the usual cream cheese frosting recipe when I discovered that my roommate had used all of my icing sugar. I went to google and found this. I am glad I did. It really saved the day. I didnt use the almond extract (I didnt have any) but I didnt need to. It was delicious and my guests raved about it. Thanks!

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Reviewer:

Vanessa

Cooking Level: Expert

Reviewed: May 7, 2013

I am giving this recipe a five stars because it is simple and quick and the outcome is delicious! I did a taste test before I added the almond extract and it tastes just as good with the almond extract included. For those of you who don't have almond extract on hand, this recipe will be just fine without it- it's just having the almond extract is an extra perk! Also, I cut the amount of honey by 1/2 the amount that the recipe calls for and for me, it had the right amount of sweetness. I will definitely make this again.

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Reviewer:

teeags

Cooking Level: Beginning

Living In: Los Angeles, California, USA

Reviewed: Feb. 6, 2013

Wow! I loved this recipe! I needed frosting for the Clone of a Cinnabon recipe from this site, and I was out of powdered sugar. This recipe was perfect! Perfect sweetness from the brown sugar, not grainy at all. I even left out the honey because it was fine without it. I will use this again!

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Reviewer:

Bianca Morgan

Cooking Level: Intermediate

Reviewed: Dec. 30, 2012

I made this frosting when I needed cream cheese frosting for my home made cinnamon rolls, but was out of powdered sugar. This recipe worked out wonderfully. I made the full amount, but only needed half of it for a 9 X 13 pan of rolls. Since I didn't feel an almond flavor would go well with the cinnamon rolls, I omitted the almond extract. This just might become my go-to frosting for cinnamon rolls!

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Reviewer:

mkstevens09

Cooking Level: Expert

Home Town: Ortonville, Michigan, USA

Living In: Lake Orion, Michigan, USA

Reviewed: Dec. 22, 2012

It was super easy, and delicious! I modified it according to what I was baking. I made orange cupcakes, so I replaced the almond extract with orange extract, and only used 1/2 tsp and used 1 1/2 tsp of vanilla. It was absolutely perfect! Just sweet enough, very cream cheesy, and didn't take more than 5 minutes to make.

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Reviewer:

Toolchick101

Reviewed: Jun. 15, 2012

did not like at all

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Reviewer:

GoPackGo

Home Town: Lewistown, Pennsylvania, USA

Living In: York, Pennsylvania, USA

Reviewed: May 23, 2012

This recipe was great! I used turbinado sugar for the brown sugar and agave for the honey. It was a good consistency, not to soupy.

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Reviewer:

Janay

Cooking Level: Intermediate

Home Town: Centerville, Massachusetts, USA

Living In: Cape Cod, Massachusetts, USA

Reviewed: May 14, 2012

after reading the reviews, thought I would try it on some filled cupcakes. Tried it, and will never waste my cream cheese on it again. Sorry but I just did not care for it.

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Reviewer:

JSDEB

Cooking Level: Expert

Reviewed: Apr. 20, 2012

YUMMO! Perfect topping for Apple Banana Cupcakes from this site. This frosting is not overtly sweet, yet lends a nice smooth note to a moist comforting cake. I bet this frosting would be killer good on a carrot/spice cake. I would agree with others here about the use of the almond extract, especially for spice cake kinds of applications. Its totally personal preference. But it was perfect for my apple banana muffins. Thanks for a new favorite.

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Reviewer:

runzwitsizrs

Cooking Level: Intermediate

Home Town: Swisher, Iowa, USA

Reviewed: Mar. 7, 2012

This is very good, and it was wonderful frosted on spiced banana bars. I did add an extra tablespoon of brown sugar, because I wanted a slightly sweeter taste.

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