Reviewed: Sep. 25, 2008

Excellent frosting!!

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amylovesnateandgwen

Cooking Level: Expert

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Reviewed: Sep. 22, 2008

I read the reviews on this on and cut back on the sugar also. It was still very sweet but good! I will use this one again for sure. very easy!

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duckluck

Home Town: Loxley, Alabama, USA

Living In: Bokeelia, Florida, USA

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Reviewed: Sep. 15, 2008

Great with Banana cake recipe!

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Pam, RN

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Reviewed: Sep. 15, 2008

This is a nice recipe, but, in no way does it yield enough frosting to cover the layers and sides of a two tiered cake. I had to fill the center and top only which turned out just fine. Also-I followed another reviewer's advice and added the confectioner's sugar one cup at a time. After 2 1/2 cups, I knew the frosting would be sweet enough. I can't imagine this recipe with four cups of sugar.

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Citiman

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2008

Yum, yum, yum. I used this to frost my daughter's chocolate fudge cake and it was delicious. I doubled the recipe and had about 1/4 of it left after frosting a four-layer cake. I used about 2 1/2 cups of sugar per recipe and added a touch of milk to make it a bit more spreadable. It's working its way to my thighs and butt as we speak! Thanks for a great recipe!

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Heather

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Reviewed: Sep. 11, 2008

I'm not exactly sure what the problem was, but the frosting seemed a bit runny. It kinda wanted to slide of the sides of the cake a bit. The cake was completely cooled so I know that was not the issue. I'm wondering if I let the butter and cream cheese soften too much before I whipped them. Who knows??? The taste was good, though. I'm glad I was just playing around in the kitchen and this was not for company or anyone other than the kiddos. (They are not too discriminating!!) It certainly isn't one of my prettier creations!!!!

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busymommy

Cooking Level: Intermediate

Living In: Columbus, Georgia, USA

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Reviewed: Sep. 1, 2008

Perfect!

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cashmere

Living In: San Diego, California, USA

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Reviewed: Sep. 1, 2008

I always wanted to make a simple, but great taste, cream cheese frosting and I believe this is the perfect recipe. Refrigerate before eating.

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Soledad

Cooking Level: Intermediate

Living In: Gainesville, Florida, USA

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Reviewed: Aug. 31, 2008

Like other reviewers we cut the sugar down - I only used 2 1/2 cups and I can't imagine using more. The frosting was delicious and perfect for our red velvet cupcakes. It makes a LOT of frosting. Yum.

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StaceyB

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Reviewed: Aug. 21, 2008

This is a good recipe - put it on a Carrot Snacking Cake (from a Canadian Living recipe). I used light cream cheese, and found I needed to increase the icing sugar by about 1/4 cup to ensure a spreading consistency.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Aug. 17, 2008

This frosting is sooooooooo yummy! It's very easy to make and yields enough to frost a two tier cake w/ a bit extra left over. I only used 3 cups of sugar and it was perfect ;)

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XmasBeba

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Reviewed: Aug. 17, 2008

Terrfic cream cheese frosting!

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LIZK65

Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Aug. 17, 2008

Great flavor, I made it for a red velvet cupcakes and they were a hit. Will definitly make again.

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bbbrandy

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Reviewed: Aug. 11, 2008

This is a great frosting for a carrot cake! Sift the powdered sugar before using it to avoid having little lumps in the frosting. I made the recipe as written and then reserved 1/2 cup or so for decorating borders with a piping bag and tip. I added about 1 Tbsp milk to the remaining frosting and mixed it to make it thinner for frosting the cake.

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cakebuilder

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2008

I'll give this four stars because the frosting was really easy to work with...nice and smooth. I did as others suggested though and only used 2 cups of confectioners sugar. Of course, I tend to be averse to super-sweet stuff.

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TARAWVU

Cooking Level: Expert

Home Town: Wheeling, West Virginia, USA

Living In: South Charleston, West Virginia, USA

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Reviewed: Jul. 29, 2008

Soooo easy and good. If you really like the taste of cream cheese, you could use a little less sugar. I used a 1/2 butter 1/2 blend stick and the frosting turned out just fine.

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calliecookins

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Reviewed: Jul. 24, 2008

Haha this frosting is addicting! I used it to frost brownies...yummm.

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Cook4U

Cooking Level: Intermediate

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Reviewed: Jul. 21, 2008

Easy to make. Can adjust sweetness to your preference...I used 3 cups sugar instead of 4. Everyone loved it.

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Becky Smith

Cooking Level: Expert

Living In: Hamilton, Ohio, USA

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Reviewed: Jul. 8, 2008

This is one of the best cream cheese frosting recipes I've ever made. I don't think we will ever buy the can frosting again. I didn't add all the sugar because we wanted more of the cream cheese flavor. A very simple but delicous.

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Sandra

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Reviewed: Jul. 5, 2008

Perfect!! I used reduce fat cream cheese and maybe a little more than half of a 1 pound box of confex. sugar. Tasted so good, creamy yet not too sweet. Used ontop of red velvet cupcakes. Will make again!

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