Reviewed: May 20, 2013

This was so thin!!! I cut the recipe in half and added about 3 times the amount of powdered sugar, and it was still runny. I think next time I'd try HALF the amount of cream cheese - it made it runny and super tangy.

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Reviewer:

kaschlicker

Reviewed: May 20, 2013

Tasted great but I was hoping to pipe this on the edge of the cake and it was just not the right consistency. I bake a lot, I will have to play with this recipe to thicken it.

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Reviewer:

MAYLILY

Cooking Level: Intermediate

Home Town: Lehighton, Pennsylvania, USA

Living In: Clarence, Pennsylvania, USA

Reviewed: May 18, 2013

I also changed the recipe, using three cups of powdered sugar for every 8oz of cream cheese.

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Reviewer:

amabear02

Cooking Level: Intermediate

Home Town: Hamilton, Ohio, USA

Living In: Albuquerque, New Mexico, USA

Reviewed: May 17, 2013

This is the easiest recipe! I halfed it and mixed all my ingredients together at once and it still came out perfect! Can't go wrong with this one!

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Reviewer:

CaliforniaGirl

Reviewed: May 14, 2013

Even my father liked it.....

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Reviewer:

Ramona

Cooking Level: Expert

Reviewed: May 12, 2013

I followed this recipe exactly as written. Perfect for the carrot cake III recipe on this website. Not too sweet, but just right. I will definitely make this again!

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Reviewer:

ErinT

Reviewed: May 11, 2013

I didn't want the frosting to sweet so I used 1.5 cups of confections' sugar...Turned out very yummy and you still have a great creamed cheese taste.

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Reviewer:

Hannah

Cooking Level: Intermediate

Home Town: Plainfield, New Hampshire, USA

Living In: Claremont, New Hampshire, USA

Reviewed: May 8, 2013

This recipe is amazing. I just made a devil's food cake with this frosting. I added about a Tbsp if banana flavoring as well as the vanilla and it turned out delicious.

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Reviewer:

bigtex10781

Reviewed: May 5, 2013

I made this recipe with the ingredients as suggested by PABBYDOG. It has a great taste, which not too sweet. It has a good consistency for spreading over the cake. I baked Red Velvet cake in a 9 1/2" Bundt pan and needed halve of the Cream Cheese Frosting to cover it.

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