Reviewed: May 21, 2012

Sets up nicely. Definitely sweet! Creamed the butter/cheese first, added 1 tsp of vanilla, then added the pre-sifted dry ingredients. 2 tbsp of half and half did the trick to loosen it up. Enough icing to pipe 24 cupcakes.

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Reviewer:

NeonDials

Reviewed: Mar. 26, 2012

Very good. I added only 2 1/2 c. powdered sugar and it was sweet enough. Definitely will make again

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Reviewer:

kwojtach

Reviewed: Jan. 21, 2012

I left out one cup of powdered sugar and added a cup of peanut butter instead. Oh so good! Makes less sugar but so much flavor.

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Reviewer:

Sandybells

Reviewed: Jan. 12, 2012

So good. I used buttermilk instead of milk and it made it extra tangy. I think next time I'll stick with the milk. Otherwise ended up with MORE than enough to frost 2 9 in cakes (even in between) with tons left over.

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Reviewer:

Angie

Reviewed: Dec. 18, 2011

The taste was both satisfying and intriguing; *chocolate* cream cheese was new to me! I used both the cinnamon as well as 1/2 teaspoon cayenne and only 3 cups sugar as opposed to 4 and only 3 T milk. I whipped the cream cheese, butter and vanilla first, per folks' suggestion. My disappointment came with the texture, which is really just personal preference and not anything the recipe ever promised to be: thick, sticky and a bit too cocoa-powdery, even after 12 hours. I haven't made too many homemade icings in my time so wasn't sure what to expect and had hoped for a little more fluffiness. I think next go I would whip some heavy cream first into soft peaks and try folding it in. The recipe produces plenty -- I had about 3/4-1 cup left after icing a 9*13.

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Reviewer:

Taryn

Reviewed: Nov. 4, 2011

Superb! I tasted mine right after I mixed it and it was perfect! It was very smooth and not nearly as sweet as that nasty store bought stuff I'm usually stuck with. I didn't have any vanilla though, so I had to omit that, neither did I add the cinnamon, but it was amazing all the same.

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Reviewer:

Drk

Cooking Level: Intermediate

Reviewed: Oct. 14, 2011

Not sure what I did wrong because this was sour & even with extra sugar was inedible. I did like the slight cinnamon taste.

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Reviewer:

Jamie

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Reviewed: Sep. 18, 2011

Great frosting recipe

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Reviewer:

Kristin

Reviewed: Sep. 6, 2011

hint of cinnamon, mmmm yummy! not too sweet! probably not so much milk the next time until the end when I know how thick it is going to be.

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Reviewer:

Nellie

Reviewed: Jun. 7, 2011

Excellent frosting and super easy to make. I didn't use all of the sugar that the recipe called for just to cut down on sweetness and it was still wonderful. Also looks beautiful after piping!

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