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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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Oct. 3, 2008

I actually followed reviewer Karen Buzzi's recipe because I realized I had forgotten to buy the cream. It was sooo easy and soooo good. I used it on Sam's Famous Carrot Cake and it was a huge hit!

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DESIDERATA

Cooking Level: Intermediate

Living In: Bellevue, Nebraska, USA

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Reviewed: Sep. 20, 2008

Mmmmm...so delicious! Used 8oz creamcheese, 2 c icing sugar, and 1.5 tsp vanilla

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lanie23

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Reviewed: Sep. 2, 2008

This recipe is great I just needed to tweak it a little. I read on one of theese reviews to use a full 8 oz pack of cream cheese, 2/3 cup of sugar, the same amount of butter and vanilla and no cream. It is the best frosting I and everyone who ate my carrot cake has ever eaten. sAnd I do suggest that you only use Philadelphia Cream Cheese it will make it taste 10 times better than any other.

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Dawn

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Aug. 23, 2008

This is my 'go-to' recipe for anything I want, especially homemade breads. The recipe makes a lot. Thank you so much for sharing.

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Dawn

Cooking Level: Intermediate

Home Town: Manchester, Kentucky, USA

Living In: Richmond, Virginia, USA

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Reviewed: Aug. 22, 2008

Delicious! Needs to be a bit stiffer for piping, but not for frosting.

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love2cook/momof6

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2008

Great recipe, super easy & really delicious. My brother who hates frosting said he really liked it... now that's a huge compliment!

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cookiemama

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Reviewed: Aug. 15, 2008

I followed the ingredients exactly and it tastes wonderful on my cinnamon buns!! Mmmm... yummy.

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JANINE23

Cooking Level: Expert

Living In: Stratford, Ontario, Canada

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Reviewed: Jul. 25, 2008

Delicious!

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Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Jul. 12, 2008

excellent frosting. I used this on my daughters 1st birthday carrot cake. Great! Lots of compliments.

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ARCTICAMY

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: North Pole, Alaska, USA

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Reviewed: Jun. 17, 2008

You can't beat this recipe. Do not ever buy prepared frosting again.

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TAFOYAPR

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Reviewed: Jun. 13, 2008

This is a very good cream cheese frosting, just a little sweeter and softer than the Cream Cheese Frosting II. I prefer this one on strawberry cake, use the other one on carrot cake.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: May 13, 2008

I made the following adjustments in response to other reviewers: 8 oz cream cheese 1 1/2 teaspoons of vanilla 1/2 C butter 3 C powdered sugar NO cream I whipped this all together with an electric mixer and it was great. Not too sweet, not to cream cheese intense. You'll want to lick this bowl!

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Karen Buzzi

Cooking Level: Expert

Home Town: Lawrenceville, New Jersey, USA

Living In: Manhattan, New York, USA

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Reviewed: May 9, 2008

Maybe it's just because I'm a guy, but I don't understand the need for these oddball measurements. Who measures cream cheese by the tablespoon? or butter by thirds. Here's my simplified ingredients list: 4 oz. (1/2 pkg) cream cheese 4 oz. (1 stick) butter 2 cups confectioners sugar 1 tablespoon cream 1 teaspoon vanilla More or less to taste or to adjust consistency.

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Adagio

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Reviewed: May 7, 2008

This is very good and so easy! I used more cream cheese than called for so mine wasn't thin or runny at all. There was extra left over, so I have some on hand for my next carrot cake or cupcakes...thanks for a great recipe!

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britishcolumbiagirl

Cooking Level: Expert

Home Town: Burnaby, British Columbia, Canada

Living In: Richmond, British Columbia, Canada

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Reviewed: Apr. 13, 2008

I got compliments on this. I thought it was very tasty, just a little thin.

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Chrissy

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2008

Delicious frosting! And so easy to make. I also used the whole 8 oz. of cream cheese & cut down on the sugar (I love a lot of cream cheese flavor). It turned out creamy & wonderful! I had some left over after frosting my banana bars, so I'll have to keep myself from eating the rest of it by itself! :)

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Lindsay E.

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2008

This was delicious and easy to use in piping tubes for my sons' birthday cake.

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reechenlo

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