Reviewed: Jan. 13, 2003

I used this frosting on a batch of red velvet cupcakes -- instant addiction. Everyone at the party I made them for was complimenting me all night. The frosting is exceedingly easy and very delicious. I made it with whipping cream, which gave it a fluffy texture, and vanilla, which added a nice flavor.

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PBANJELLY

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Reviewed: Nov. 17, 2002

So easy and yet it is so good, a nice base that you can make probably make many variations. I added some Vanilla the first time I made it. I imagine any extract would work just as well or you can add some cocoa for a chocolate flavour.

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Udo

Cooking Level: Expert

Home Town: Kelowna, British Columbia, Canada

Living In: Gibsons, British Columbia, Canada

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Reviewed: Oct. 21, 2002

With a few added spices to complement my spice cake, this was a great frosting. Not too rich. Thank you.

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BLUJESS

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Reviewed: Oct. 20, 2002

i subbed skim milk for the cream, and fat-free cream cheese for the regular cream cheese.. turned out very yummy! but be sure to put it in the freezer or refrigerator for awhile before frosting, as it will be a bit runny

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Susan

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Reviewed: Oct. 20, 2002

I must have made a mistake...but don't see how. It's the easiest recipe I've ever attempted but it came out like water! I only used one Tbsp. cream but had to keep adding more and more and more powdered sugar...until I ran out. It's still soupy, but I frosted the cake anyway. Poured it on is more like it. Did anyone else have this problem? I put it in the refrigerator for over an hour. Anyway, it tastes great!

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LISA B

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Reviewed: May 30, 2002

Used fat free cream cheese and skim milk and turned out really well.

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JBJESSEPH

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Reviewed: May 8, 2002

This is the best cream cheese frosting I have tasted. The addition of whipping cream instead of milk makes this a much lighter and tastier version.

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IMJEN2

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Reviewed: Apr. 7, 2002

Quadruple this!

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Brad

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Reviewed: Apr. 4, 2002

This was very good, quick and easy.

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JIM NEILL

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Reviewed: Dec. 29, 2001

My 5 year old loved this frosting. It was very easy to mix and spread. I doubled the recipe though and barely had enough to cover my 9" round cake. This recipe amount would probably be fine for a sheet cake but make more of it for frosting a double round cake.

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Jill

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Reviewed: Sep. 24, 2001

This was quite good, but mine turned out to be more like icing than a frosting. I used milk instead of cream, so maybe that was the reason for the runny consistency.

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PAILIN

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Reviewed: Jun. 17, 2001

Perfect!!! I wouln't cange a thing! (I make twice the amount and freeze half for the next time I bake a cake.)

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Jette

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Reviewed: Mar. 5, 2001

This recipe was awesome.... It was a hit with my Carot Cake!

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GENEVIEVE234

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Reviewed: Nov. 17, 2000

Absolutely amazing recipe. I hate cream cheese but loved this icing.

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AmyB

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Reviewed: Sep. 21, 2000

This is a very smooth and great tasting frosting, that can go with alot of cakes and cupcakes and even some frosted cookies.

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CIC

Cooking Level: Expert

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Reviewed: Jul. 8, 2000

I'm a Cuisinart person and this recipe is a snap in the cuisinart.....way quick, yummy and easy. I added a little less sugar the second tie around and substituted creme fraiche for cream....very good.

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