Reviewed: Oct. 20, 2009

So much better than I anticipated not too sweet and not too cheesy or tangy. I did follow the advice of Adagio and Karen Buzzi and it was perrrfect. I colored it pink and frosted a strawberry cake with it and was able to make a perfectly smooth cake after it made its "crust".

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luvisgood

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: Sep. 23, 2009

This was a very good recipe, I will keep it and use it forever! Thank you!

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TERESAGIRL29

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Marshfield, Missouri, USA

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Reviewed: Sep. 4, 2009

Will never buy store bought frosting again!! I needed cake frosting so I left out the cream to give it a thicker consistency. It turned out perfect! I added food coloring to make it a really fun, bright frosting. Thanks for sharing, this was easy and its really yummy!

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Kimmy Anne

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Reviewed: Jul. 1, 2009

I stuck to the recipe exactly and my husband and I thought it came out great! I put it on a chocolate cake. It was delicious!!

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Audreyann

Cooking Level: Intermediate

Home Town: Oakhurst, California, USA

Living In: Pacific Grove, California, USA

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Reviewed: Mar. 25, 2009

Made it without the cream, still tasted great on the banana crumb muffins found on this site!

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Dev

Cooking Level: Intermediate

Living In: Niceville, Florida, USA

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Reviewed: Mar. 23, 2009

Mmmm, good. I subbed orange juice for the cream and vanilla extract. It still wasn't orangey enough so I added a tsp of orange zest and a splash of Triple Sec and a pinch of salt, c'est magnifique! Thanks!

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Samitestar

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Jan. 25, 2009

very tasty--used a little more of the confectioner's sugar than called for, but otherwise, the recipe was very good. Has a very distinct cream cheese flavor, which makes it taste more homemade and unique!

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Ang

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Corvallis, Oregon, USA

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Reviewed: Jan. 22, 2009

This frosting is great!!!

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cooking4-4

Cooking Level: Intermediate

Home Town: Rainbow City, Alabama, USA

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Reviewed: Dec. 23, 2008

Yummy! I did not have cream so I used vanilla coffee whitener. Instead of vanilla I used almond extract. This was very good on Homemade Chocolate Sandwich Cookies. A big hit with the kids.

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beck83

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Reviewed: Dec. 21, 2008

Very good

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Linzi

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Nov. 26, 2008

Yum!

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Sarah

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Reviewed: Nov. 9, 2008

I did something really wrong because this was runny and lumpy. I had to just make regular frosting.

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Miss Kris

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Reviewed: Nov. 2, 2008

I made it as written and thought it was a little runny, so I added the rest of the brick of cream cheese (for a total of 8 oz) and added 1/4 cup of powdered sugar (to bring it to 2 cups) and it seemed a bit sturdier. It still spread a bit when I frosted the cupcakes, but it tasted decent. Not my favorite cream cheese frosting recipe, but certainly not the worst.

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JessicaL

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2008

Easy and tasty. Added a whole package to the frosting to up the cream cheese flavour. Would make again.

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Jen C

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 29, 2008

I read the reviews and took one viewers advice. 8 oz cream cheese, 1/2 c butter, 2 teaspoons vanilla, 3 cups confectioner's sugar, and just a dash of milk to make it softer. Everyone wanted to eat the icing straight from the bowl!

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Angel

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2008

Simply marvelous, and as mentioned in other post just a change in the extract could enhance to suit your dessert needs. I love this recipe on Red Velvet cupcakes.

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Bayou Honey

Cooking Level: Expert

Home Town: Biloxi, Mississippi, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 25, 2008

I doubled this recipe and I'm glad I did. I don't care if ya'll don't care for the funky measurements, this frosting is super good!! I frosted the "iced pumpkin cookies" from this site and i'm not sure I've ever made a better dessert. Fantastic frosting.

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LEXI70

Cooking Level: Intermediate

Home Town: Mansfield, Ohio, USA

Living In: Shelby, Ohio, USA

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Reviewed: Oct. 19, 2008

I made this recipe to go on Pumpkin Cake III and it turned out delicious. I only made one small change, and used coconut milk instead of cream because it's what I had on hand. Combined with the cake, which was not overly sweet, this was a big hit.

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meg

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Reviewed: Oct. 14, 2008

YUM!!! I didn't add the cream as I wanted a frosting that I could pipe and that would sit and stay on top of my cupcakes, also needed to add a bit more icing sugar to thicken it up a bit. The result was a really scrummy frosting that really made my cupcakes.

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jellichick

Cooking Level: Expert

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Reviewed: Oct. 9, 2008

A number of reviewers have changed the measurements of ingredients in this recipe to the point where it isn't even this recipe anymore. Only because I wanted to pipe this frosting on cupcakes did I eliminate the cream, leaving all else the same. While I do have my favorite recipes, I'm always game to try variations. Unfortunately, this recipe will not take over others I've tried. It was not firm enough to pipe even after a half hour of refrigeration--the point being that even if you intend to just simply frost the cake I would still do so without the cream called for.

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