Reviewed: Jun. 22, 2009

Very, very good! Would give it 5 stars with my changes. I used 3 cups powdered sugar and 3/4 cup cocoa powder to make it a chocolate cream cheese frosting. Do not overbeat and make it at least several hours before you want to consume it or even the day before. Great taste and consistency!

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kristinolson

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2009

This is my go-to recipe for cream cheese frosting. I love it! Best of all, you can adjust the sweetness just by adding more or less sugar. I find 4 cups makes it very sweet, so I'll use that much for cupcakes or angel food cake, but use less for carrot cake or anything where I really want the cream cheese flavor to dominate. Yum!

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danieliza77

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Reviewed: Jun. 20, 2009

This is one of three different frostings I used on some banana cupcakes that I made for a luau. I only used 2 C of powdered sugar and it was PLENTY sweet, I can't imagine how four cups would have tasted. I also melted 2/3 cup semi-sweet chocolate chips and folded it in to make Chocolate cream cheese frosting! Delicious and easy! I frosted 22 cupcakes and had plenty left over.

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katylovescoach

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Reviewed: Jun. 11, 2009

This turned out just delicious! I used it on cupcakes and it was the perfect finishing touch, perfect sweetness mixed with the cream cheese.

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jaimeyoung

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Reviewed: Jun. 10, 2009

I reduced the amoount of sugar but I am not sure whether I used 2 or 3 cups. This is a good frosting, I used it on a chocolate cake and it was good, maybe a little too buttery for my taste, but overall it was a nice frosting. Thank you!

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nemrac

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Reviewed: Jun. 8, 2009

I used 2 cups of sugar to frost a 9x13 carrot cake. It was barely enough. Good flavor and not too sweet.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: May 25, 2009

Very easy, yet very yummy! I made only a half a batch to frost 2 loaves of pumpkin bread. This is a keeper!!!! No more buying the canned stuff. Thanks!

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lori

Cooking Level: Expert

Home Town: Decatur, Georgia, USA

Living In: Hamilton, Montana, USA

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Reviewed: May 5, 2009

I've used this recipe on the best rolled sugar cookies recipe from the sight a couple of times. A huge hit every time. The frosting will harden overnight and will last on the counter for about a week.

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Amanda

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Reviewed: Apr. 29, 2009

Absolutely delicious! Very light and fluffy. I used this frosting for pumpkin bars and cookies and cream brownies. Everyone liked them!

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Shannon

Cooking Level: Intermediate

Home Town: Hammond, Wisconsin, USA

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Reviewed: Apr. 12, 2009

Made it with 3.5 cups of powdered sugar and it was fabulous. Put it on Carrot Cake VIII off of this site. Perfect combination!

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Cheryl

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2009

Best frosting I've made - everyone loves it! I use the whipping attachment on my mixer and let it run for a few minutes to break up the little lumps in the powdered sugar. (I used to sift the sugar, but this is quicker and easier.)

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BQMOTHER

Cooking Level: Intermediate

Home Town: Junction City, Kansas, USA

Living In: Stockbridge, Michigan, USA

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Reviewed: Apr. 11, 2009

I've been looking for a recipe that was similar to the old Wilton recipe (didn't include orange zest) and this is it! Yum! Will be great on my lemon cupcakes for Easter!

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MrsFisher0729

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

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Reviewed: Apr. 11, 2009

Great recipe! Don't change a thing!

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Holly"dazed" ~ MochaMe

Cooking Level: Intermediate

Home Town: Johnsburg, Illinois, USA

Living In: Twin Lakes, Wisconsin, USA

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Reviewed: Apr. 8, 2009

This frosting was REALLY sweet, a little too sweet, and I only used half the recommended amount of powdered sugar!! This recipe could use some tweaking because I'm sure if I left out any more powdered sugar it wouldn't be light and fluffy enough like frosting should be. Maybe some whipped egg whites?

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rsonnack

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Reviewed: Apr. 6, 2009

This is awesome easy frosting! It's definitely way better than what you can buy at the store. I did cut back on the powdered sugar to 3 cups, though.

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Gina

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2009

Made it just like the recipe and it was excellent and extremely easy! A keeper.

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Shutterbug-NOLES

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Apr. 3, 2009

Good stuff! I halved the recipe and piped it on 12 banana cupcakes (Frosted Banana Bars recipe from this site.)

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Apr. 3, 2009

Worked Well for me. Used it to frost cupcakes and held up perfectly well. Not too sweet. I did, however, cut the powedered sugar to about 3 cups. Thanks!

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blondegermanfemale

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Reviewed: Apr. 1, 2009

This was really good for a cream cheese frosting which is not usually my favorite. I used 3 cups of confectioner's sugar, not too sweet but not an over amount of cream cheese flavor which I don't always care for.

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Nicole R.

Cooking Level: Intermediate

Home Town: Manlius, Illinois, USA

Living In: Peoria, Illinois, USA

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Reviewed: Mar. 31, 2009

Delicious frosting!!! I followed the exact recipe with no modifications- it didn't need any. This was great on top of spice cake, and I'm sure it would be very delicious on cinnamon rolls, carrot cakes, and more. Sweet, smooth, and yummy. =)

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