Reviewed: Nov. 16, 2009

AMAZING!!! I made it exactly as the recipe states and it is delicious. Tastes great with spice cake!!!

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momof4

Cooking Level: Beginning

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Reviewed: Nov. 16, 2009

I added some fresh lemon juice. Lemony cream cheese frosting perfection!

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cheryl

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Reviewed: Nov. 16, 2009

The taste was decent, but it definitely wasn't cake-worthy, as the consistency was much too thin. It would probably work great on cinnamon rolls or something similar.

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KychynWych

Cooking Level: Expert

Home Town: Wrightwood, California, USA

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Reviewed: Nov. 14, 2009

One block of cream cheese and a half stick of butter is the way to go. So good with Pumpkin Cake III!

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PuffinEllis

Cooking Level: Intermediate

Home Town: York, Pennsylvania, USA

Living In: Strasburg, Pennsylvania, USA

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Reviewed: Nov. 13, 2009

Needed a cream cheese frosting for pumpkin bread in a pinch, found this recipe, made it as written without reading any reviews and was floored. It is absolutely perfect!

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Tapring

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2009

who can disagree with cream cheese?

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amy graff

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Reviewed: Nov. 12, 2009

A good basic cream cheese frosting.

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Mrs. Apple

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2009

This frosting is unbelievably smooth! The taste is great and the texture is very velvety. I did add a little milk to loosen it up at first. I made some banana cupcakes and this was the perfect frosting for them.

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Melanie

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Reviewed: Nov. 11, 2009

Great recipe. I reduced the fat by using 1-8 oz lite cream cheese; 1/4 c light margarine and 1-1/2 tsp of vanilla. What a great option when you need a cream cheese frosting with less fat.

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GPOSBORN

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Reviewed: Nov. 10, 2009

I just added an extra cup of powdered sugar to make it more kid-friendly, and it was the best frosting I have ever tasted! Like a reviewer before me said, you can definitely eat it straight out of the bowl. Yum!!

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Adina

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Nov. 9, 2009

VERY YUMMY! It makes a lot and everyone loves it!

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motherofthree

Cooking Level: Expert

Living In: Huntington Beach, California, USA

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Reviewed: Nov. 9, 2009

I followed PABBYDOG's changes, which makes a smaller batch but uses more vanilla and proportionately more confectioner's sugar. Perfect! Put it on Pumpkin Cake III (Sue Case) from this site. The combination is pure heaven!

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KELLYALBRECHT

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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Reviewed: Nov. 9, 2009

Only 4 stars because I halved the cream cheese but oh my goodness this was good. I had to add extra sugar for a thicker consistency but I just chalked that up to the omitted cream cheese. Will make again and again! My family loved it as well.

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Amber

Cooking Level: Intermediate

Home Town: North Webster, Indiana, USA

Living In: Easley, South Carolina, USA

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Reviewed: Nov. 8, 2009

This recipe is quick and simple! It's just what I was looking for, and it tastes great. I cut the recipe in half and it covered a 9x13 cake.

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live4pandas

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Reviewed: Nov. 8, 2009

Really, seriously good. I only made 1/2 the recipe and it covered a 9x13 no problem! Can't wait to make some cinnamon buns!

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SHOKAP

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Reviewed: Nov. 8, 2009

I used this on Frosted Banana Bars from this site. It was quick, easy and delicious. Best of all it was not too sweet.

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JENNCC

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Reviewed: Nov. 7, 2009

very goood...a little lumpier than I would have liked but very goood

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swozze

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Reviewed: Nov. 5, 2009

delish!

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Caryn Cooper

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Reviewed: Nov. 3, 2009

I used this frosting with the "Pumpkin Ginger Cupcakes" recipe and together they are like heaven in your mouth!!! I didn't change a thing about this recipe. It's divine and perfect the way it is!!!

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