Reviewed: Mar. 30, 2008

The best and easiest frosting ever! I only used 1 c. sugar and it turned out perfect for our easter cupcakes! I loved that you could taste both the butter and cream cheese, but they were not overpowering.

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jenkins283

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2008

yummy

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Mrs. Adam Liles

Cooking Level: Intermediate

Home Town: Hampton, Virginia, USA

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Reviewed: Mar. 23, 2008

Great recipe! I used 8 oz cream cheese as another reviewer suggested but I used the suggested icing sugar. I didn't have cream so I used milk and it was fine. Worked great for carrot cake!

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Liz

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Reviewed: Mar. 13, 2008

Wonderful! I frosted a spice cake with this and it was the perfect combination. I doubled the recipe because I was afraid to run out, and I ended up with only a little bit left over. Very good.

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SHEFFY4

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Reviewed: Mar. 2, 2008

Good option for standard Icing used it on cup cakes works well.

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denis

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2008

I used this in between some chocolate sandwich cookies. It was delish.

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cmariewt

Cooking Level: Intermediate

Home Town: Brainerd, Minnesota, USA

Living In: Reno, Nevada, USA

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Reviewed: Feb. 9, 2008

GOOD FROSTING BUT A BIT RUNNY AT FIRST. I HAD TO ADD EXTRA POWDERED SUGAR AND WAS EXCELLENT. MY 5 YEAR OLD ADDED A TOUCH OF RED FOOD COLORING AND IT TUENED OUT TO BE REALLY PRETTY PINK FROSTING ON A STRAWBERRY BUNDT CAKE. delicious!!!

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heather

Cooking Level: Expert

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Reviewed: Feb. 6, 2008

I liked this frosting but wanted more of a cream cheese flavor. This could have been due to the fact that I used whipped cream cheese but I ended up adding a lot more to get that undertone. Overall a nice, simple recipe that tastes great T

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T. Dickinson

Cooking Level: Beginning

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Reviewed: Feb. 4, 2008

This is my favorite frosting recipe. I use it for chocolate, lemon, and carrot cakes and cupcakes. I do add a little additional powdered sugar to make it more stiff, and then it's perfect to pipe. Great cream cheese flavor too.

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NRC127

Cooking Level: Expert

Home Town: Hinton, Iowa, USA

Living In: Merrill, Iowa, USA

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Reviewed: Jan. 29, 2008

Very easy and very tasty. Just keep adding til you reach the consistency you want. I used this to go with the frosted banana bars recipe and will have a better idea of how they fare tomorrow when everyone samples them!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Jan. 24, 2008

I used about 1/2 cup extra powdered sugar in this. I put the frosting on cupcakes that had to travel, and I didn't want all the frosting to slide off. The flavor is delicious and it's easy too. I omitted the cream because of the soft consistency of the frosting.

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CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Jan. 5, 2008

This is wonderful. I used it for sugar cookies and am trying it tonight on carrot cake...so easy too. I hate store bought frosting!

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iamscaredofflies

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Reviewed: Dec. 28, 2007

This was exactly what I was looking for! I was a little concerned at the consistency at first but after sitting overnight it firmed up well on the cookies. I put this frosting (with a little food coloring added) on the 'Mrs. Fields Sugar Cookies' found on this site.

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Ashley_Belle

Cooking Level: Intermediate

Home Town: Gig Harbor, Washington, USA

Living In: Pacific, Washington, USA

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Reviewed: Dec. 22, 2007

This was great...great...great...used it on our santa cake, but I suggest upping the powdered sugar a tad to thicken for decorating :). Thanks for sharing.

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Victoria

Cooking Level: Intermediate

Home Town: Houma, Louisiana, USA

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Reviewed: Dec. 16, 2007

The only change I made was to use the whole package of cream cheese-8 oz- and a 1/4 cup less powdered sugar because I like the cream cheese flavor..Excellent recipe!! Also, omit the vanilla and add 2t maple flavoring if you want something different.

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GLORIA LEE

Cooking Level: Intermediate

Home Town: Plymouth, Minnesota, USA

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Reviewed: Dec. 14, 2007

Nice and creamy! Great flavor that not too sweet! More suitable to cake and bars then cookies.

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autumnsong

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Reviewed: Nov. 21, 2007

This was a great tasting frosting that was quick and easy to make. I followed the recipe exactly, however I found that the finished product was very runny. I used it to top pumpkin muffins and on the first couple it ran all down the sides. I added almost twice the amount of confectioners sugar as was stated in the recipe and eventually ended up with a nice thick, sticky frosting. I will definately use this recipe in the future.

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aussiedream

Cooking Level: Intermediate

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Reviewed: Nov. 20, 2007

This is the best Cream Cheese Frosting I've ever tasted. It's very creamy. I use it on carrot cake and the pumpkin cookies from this site.

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JILL M.

Cooking Level: Expert

Home Town: Parlin, New Jersey, USA

Living In: Bear, Delaware, USA

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Reviewed: Nov. 18, 2007

Great idea! You get the flavour of cream cheese without being hit in the taste buds with it. Thanks for sharing!

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swalker3

Cooking Level: Expert

Living In: Surrey, British Columbia, Canada

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Reviewed: Nov. 12, 2007

My family loved it! I used it on "iced pumpkin cookies" from this site. What a hit. I will be using this recipe again.

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bakinqueen

Cooking Level: Expert

Living In: Verde Valley, Arizona, USA

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