Reviewed: Oct. 24, 2009

Absolutely delicious! I only needed half a batch, so I followed other reviewer's suggestions and halved all ingredients EXCEPT the powdered sugar. Perfection!

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LZB

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Oct. 24, 2009

Love it. The ONLY cream cheese icing. I just frosted red velvet cupcakes with it. I always frost my carrot cakes , cinnamon rolls, banana bread and best of all , my brownies ! Yum !

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HAVANADAYDREAM

Cooking Level: Expert

Home Town: Jackson, Mississippi, USA

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Reviewed: Oct. 24, 2009

I made it for a pumpkin sheet cake I made, very yummy!!

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april

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Reviewed: Oct. 23, 2009

Excellent frosting. I made this exactly as stated for a carrot cake, and I couldn't stop licking the bowl after I had the cake frosted! I was prepared to add more sugar if I needed to, but I tasted the frosting after I'd put 2 cups in and it was perfect.

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Nissa G

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Oct. 23, 2009

I made this to top banana muffins, it's delish! Very easy!

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GEORGESGIRL99

Cooking Level: Expert

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Reviewed: Oct. 23, 2009

The best!!!

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SBURKINS

Cooking Level: Expert

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Reviewed: Oct. 22, 2009

Don't rate this based on adding more sugar!! That would be a different recipe. This is a fine recipe if you don't want a sweet frosting, but it should say that in the description.

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Short n' Sweet

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Reviewed: Oct. 22, 2009

oh my how awesome this cream cheese frosting is on cake, on cookies, on muffins, eaten by the spoonful..... makes a good portion, use half on cake and keep half in fridge to smear on bagels, crackers, I think you get the picture!

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kathyskitchen

Cooking Level: Expert

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Reviewed: Oct. 21, 2009

EXCELLENT. It's unnecessary to change a THING! I'm usually the one to gather suggestions from user reviews and modify recipes, but I'm so glad that I followed this recipe to the T! My boyfriend had to hide the frosting from me so I wouldn't eat it all before our red velvet cupcakes (made a recipe from this website) cooled enough for frosting!

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Julia

Cooking Level: Intermediate

Home Town: Seoul, Soul-T'ukpyolsi, South Korea

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 19, 2009

THE BEST CREAM CHEESE RECIPE I HAVE EVER STUMBLED UPON. :)

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KAREN3008

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Reviewed: Oct. 19, 2009

Delicious and TOO easy. I made it to frost a cake made with this recipe.

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Megan L

Cooking Level: Intermediate

Home Town: Watkins Glen, New York, USA

Living In: Ithaca, New York, USA

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Reviewed: Oct. 19, 2009

I used the recommendation to add cocoa and it was very good. It is very creamy and almost tangy due to the amount of cream cheese, but it paired well with my rich chocolate cake with strawberry filling. Overall, very good.

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TLC1971

Cooking Level: Intermediate

Home Town: Hollywood, Florida, USA

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Reviewed: Oct. 18, 2009

Wonderful. I used this for a pumpkin spice cupcake.

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connienb

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

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Reviewed: Oct. 18, 2009

Best! Managed to 'save' a cracked chocolate cake with it which goes well with each other.

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jo_tangwh

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Reviewed: Oct. 17, 2009

Easy, delicious. Good recipe

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Heather

Cooking Level: Intermediate

Home Town: Kamas, Utah, USA

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Reviewed: Oct. 17, 2009

I loved it ... my husband loved it and he is hard to please. I made a Red Velvet Cake and frosted it with this...IT WAS AWESOME!!!

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mrsbriscott

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Reviewed: Oct. 17, 2009

I used this icing on Carrot cake from this site. http://allrecipes.com/Recipe/Sams-Famous-Carrot-Cake/Detail.aspx I used a tsp more pure vanilla, 1/2 the sugar,but added 1/2 cup of clover honey and juice from one small orange, and a 1/4 cup of butter milk, and a 1/4 cup heavy whipping cream. This is a great, easy frosting that tastes incredible. This turned out to be the best carrot cake I have ever tasted!

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Toddafeller

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Reviewed: Oct. 17, 2009

I used this icing with the Pumpkin Gingerbread recipe (on this site) and it was the perfect match! I did make a couple changes. First, I halved the recipe. Next, I added an extra Tbs of vanilla (as others have suggested). This first attempt turned out very cream cheesy (but good). The next time I made it, I halved everything EXCEPT for the confectioners sugar (used 2 Cups). This time, it was the perfect blend of cream cheese to sweetness. Also, if you're looking for the great taste, but are trying to save a few calories, you can safely use 1/3 fat Philly Cream Cheese with absolutely NO impact on the final product. My family thought it was the full fat fare. :-) Finally, halving the recipe with the extra cup of conf sugar yielded enough frosting to cover two 9x5 pumpkin loaves.

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jjwinc

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 17, 2009

Oh so good! Changed the serving size from 24 to 6 and used it to "butter" our pumpkin muffins. The family LOVED it!

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COMONMOMMY

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2009

I made this as written for a carrot cake also from this site, it was awesome! So awesome, that when I got home, my granddaughter was making some, just to eat out of the bowl!

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itsdahling2u

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Cream Cheese Frosting II

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