Reviewed: Aug. 26, 2009

I made some alterations. I used 1/4 cup of butter as suggested by another reviewer, and I used more 3 8-oz packets of cream cheese because I made a 3-layer chocolate cake for my daughter's birthday celebration. I also made another alteration. I used only 1 cup of the powdered sugar, because I added sweetened coconut as an additional topping/garnish, and I did not need the additional cup of sugar. My mother brought a 'professional' cake from the bakery where she lives, and everyone left the 'professional' baked cake and reached for my cake. Thanks for sharing this wonderful frosting recipe with us!!!

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agent of good change

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Reviewed: Aug. 26, 2009

grrrrreat!! I used it on a chocolate cake! nothing short of perfection!!

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sweettooth55

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2009

This icing is perfection!

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murelzgirl

Cooking Level: Intermediate

Home Town: Metropolis, Illinois, USA

Living In: Durham, North Carolina, USA

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Reviewed: Aug. 24, 2009

Very rich, but delicious! I halved the recipe to top the Frosted Banana Bars from this site, and had plenty left over....wish I had something else to frost! Added more sugar, but couldn't get it to a thick consistency like I wanted.

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kleer

Cooking Level: Beginning

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Reviewed: Aug. 24, 2009

I love this recipe. It's by far my favorite cream cheese recipe ever! It's not too sweet and it pairs well with different cakes! Always get comps when I use this frosting.

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heathercrane

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Reviewed: Aug. 24, 2009

Wonderful texture and taste! Put it on pumpkin cookies... so good!

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stilson

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Reviewed: Aug. 24, 2009

This makes a pretty frosting and has a great consistency for spreading but too buttery an after taste for my liking.

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Curinn

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Reviewed: Aug. 23, 2009

Great recipe - tasted wonderful and very easy to make.

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Maggie

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2009

i cant stop eating this icing it is sooooo good all by itself, i halfed everything in this recipe and it tasted the same. makes quite a bit. sooooo sooooooooooooooooooooooooooo good tho

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orion

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Reviewed: Aug. 22, 2009

Not very good taste not consistency.

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Nancy

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Reviewed: Aug. 22, 2009

I used only 1 pkg. of cream cheese but otherwise followed the recipe. It seemed to be just the right amount of sweetness for Sam's Famous Carrot Cake (which I made into cupcakes). There's more than enough frosting for two and a half dozen cupcakes.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Aug. 22, 2009

PERFECT...followed recipe exactly...sweet but not so sweet that you have to scrap off most just to finish the cake. Great cream cheese flavor.

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Mrs. Mason

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Idyllwild, California, USA

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Reviewed: Aug. 22, 2009

This frosting was perfect. Not too sweet and very cream cheesy. I almost want to make more cupcakes just so I can make this frosting again. :)

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cyncyncyn

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Reviewed: Aug. 19, 2009

So delicious. I didn't change a thing so I still have a little left over after frosting my two 8 inch cakes. It has the right amount of cream cheese flavor, without being overly sweet. Definitely a keeper ^_^

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Krys

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2009

Tasted delish but mine was a little too runny. I think maybe I added a little more chees than I should have but will keep this and make again, yummy!!!

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natasha111

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Reviewed: Aug. 18, 2009

Wow. Perfect, simple goodness. Why would you EVER buy cream cheese frosting again when its so easy to make this recipe. It did not overpower the cake , but somehow made it better.

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maiingan

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Reviewed: Aug. 17, 2009

Yum!!! I halved the recipe for a jelly roll pan of banana bars.

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Nikki

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Aug. 15, 2009

This will be the recipe I use from now on! I didn't read the reviews first, but I too only used 1 8 oz. cream cheese, 1/4 c. butter, 2 c. powdered sugar and 1 tsp. vanilla. I was glad it turned out wonderfully and was the perfect consistancy and amount for the top of my 9 x 13 cake. You'll need to make a double batch if you plan to frost sides or layers. Easy to remember rule of thumb: 2c sugar to every 8 oz. pkg crm.chs. Otherwise recipes use too much sugar or too much cheese. Yummy!

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coolestchicevr

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Reviewed: Aug. 15, 2009

This has become my "go to" recipe for cream cheese frosting. I use half the amount of cream cheese (because I only had 8 oz of cream cheese the first time I made it and we all loved it), but I keep the other ingredients the same. It is excellent!

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Dr. Sheri

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Reviewed: Aug. 15, 2009

I use this recipe everytime I make a carrot cake and it is hands down,the best tasting/texture! I whip the cream cheese and butter first, then add the vanilla, then add the sugar a bit at a time until it hits the desired sweetness. A "you can't lose" frosting!! Thank you!!

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