Reviewed: Nov. 6, 2009

This is the best recipe!!! I ran out of icing and didn't have enough sugar to make another batch, so I used a can of cream cheese icing...ugh. The store bought can didn't even compare! So lesson learned...take the time to make another from scratch, or double up on this recipe for a 2 layer cake. It also spreads twice as smooth as canned icing. One good idea I tried today that actually worked: Do you have a circular rotating spice rack? I used one of those that I already had in my cupboard to place my cake on, then rotated it as I iced the cake. It was smooth as satin!

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jessandsam

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2009

Very easy to make.

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Joy

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Reviewed: Nov. 3, 2009

Very easy recipe. I only used 2 cups of confectioners sugar and I found it to be just right, possibly even a tad too sweet for my taste. Overall it is a very good recipe.

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EKENNEY

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Reviewed: Oct. 19, 2009

Was soooo good! I used this on top of Apple Pumpkin Muffins in place of a streusel type topping, and that made all the difference. This does make a rather large amount, but I can always bake something else to put it on.

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Nicki G

Cooking Level: Intermediate

Home Town: Oxford, Indiana, USA

Living In: Lafayette, Indiana, USA

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Reviewed: Oct. 18, 2009

Very good thank you. I used 3 cups powdered sugar, just right for banana cake.

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KAREEKOVE

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Reviewed: Oct. 18, 2009

Used 2 cups of confectioner's sugar. Tasted like cheesecake and overpowered the taste of red velvet cake.

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Ashley

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

Wonderful! Gives all the flavor and depth of store-bought cream cheese frosting without that chemical aftertaste. Will make this one again and again!

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Mandy

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Reviewed: Oct. 10, 2009

Best cream cheese frosting recipe ever! This is way better than store-bought, and tastes fresh unlike the latter. I used reduced-fat cream cheese and salted butter, since that's what I had on hand. I did not find the vanilla overpowering at all. I used three cups of icing sugar, but that made it a little too sweet for us. I was able to tone down the sweetness by adding a generous splash of lemon juice. The consistency is perfect. Spreading this over "Sam's Famous Carrot Cake" from this site, once it's done baking.

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The Purple Chef

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Oct. 8, 2009

easy to make. just a little too strong of a vanilla taste. Will use less next time.

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Marcy

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Reviewed: Oct. 7, 2009

I thought it was great. Came out exactly as expected. :)

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BrookeEpp

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Reviewed: Oct. 7, 2009

Even with half the sugar it seems too sweet, I think it would be better with half the butter possibly.

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ela1235

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Reviewed: Oct. 4, 2009

Made this to frost Pumpkin Cake III. It was so good! I cut the amount of powdered sugar in half and it perfectly complimented the sweet cake, and we all decided it would be fabulous on cinnamon rolls, too. Thanks for sharing it!

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iloveafarmer

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Reviewed: Sep. 22, 2009

I loved the creaminess of this frosting. It's a great addition to Sam's Famous Carrot Cake recipe from this webiste. I used 3 cups of powdered sugar because I didn't want it to be super thick. YUM!

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Daisy K

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

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Reviewed: Sep. 20, 2009

This frosting is really good! Followed this recipe to the letter. Thank you for posting!

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MOM-2

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2009

Made only 2 servings to frost my mini muffins using "Delicious Pumpkin Bread." I did add a little water to make it more spreadable.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Sep. 17, 2009

5 with the changes I made, but if I'd made it as stated I think the sweet would've about knocked me over! (If you want SWEET though, make as stated)! :) I got nervous when I saw the calorie count, so I knocked the butter down to 1/4 cup (1/2 stick) and used 2 cups powdered sugar - everything else the same. I am about to enter a sugar coma and if I die I will leave this world happy! Holy heck, this is AWESOME frosting!! Soooo creamy and smooth and super easy to spread, the flavor (with the changes mentioned above) resulted in a very nice light cream cheese flavor with a touch of sweetness, almost separate flavors. It is PERFECT with the cinnamon apple whole wheat muffins I made that came out very bland and needed something for flavor, they are now like little apple cinnamon carrot cakes... mmm!! :) (I confess, I also licked the bowl and beaters... can't remember the last time I did that)!

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SANDRA_92083

Cooking Level: Expert

Living In: Hiram, Georgia, USA

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Reviewed: Sep. 15, 2009

This frosting was wonderful! I licked the beaters and wanted to eat the entire bowl. Def make again and again.

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passionatebaker

Cooking Level: Expert

Living In: Jessup, Pennsylvania, USA

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Reviewed: Sep. 13, 2009

This is the best cream cheese frosting recipe. I have used it for years and simply vary the amount of sugar based on what dessert I'm frosting and the preferences of the people I'm baking for.

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Kristinmae

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Reviewed: Sep. 7, 2009

I did not love this frosting. The taste was pretty good, but I actually would have preferred more of the cream cheese taste and less of the butter. The biggest problem I had was the frosting LITERALLY ran right off the cake as soon as it reached room temperature. This caused the top layer of cake to slide about three inches to the right. Once re-refrigerated, it was fine and hardened right up. Sorry, this one just wasn't for me.

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imallie

Cooking Level: Intermediate

Home Town: Ambler, Pennsylvania, USA

Living In: Warren, Michigan, USA

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Reviewed: Sep. 2, 2009

Very good basic cream cheese frosting. I only added about 3 1/4 cups sugar and it was still a little too sweet...but this is all a matter of taste. I put it on a carrot cake and it was delicious!

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SJB1203

Cooking Level: Intermediate

Home Town: Sanford, Florida, USA

Living In: Jacksonville, Florida, USA

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Cream Cheese Frosting II

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