Reviewed: Nov. 18, 2009

flexible, quick and tasty!

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laguapagirl

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Reviewed: Nov. 15, 2009

very good cream cheese frosting, i didn't want it to be overly sweet so i used 3 cups of powdered sugar instead of 4 and it came out very good

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michelle

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Reviewed: Nov. 12, 2009

I used this recipe for a birthday cake. I was easy and yummy. Just don't think about the calories. :)

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CookingMaMa08

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Foster City, California, USA

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Reviewed: Nov. 12, 2009

Fabulous! I cut back on the sugar. I have made it with two cups, which is my hubbys favorite and with 3 cups, which is my favorite. It just depends on how sweet you want it. Personally I think 4 cups is way too much.

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NSUNRISE

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Raleigh, North Carolina, USA

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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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