Reviewed: Apr. 15, 2012

Great recipe. I used Knob Creek and it turned out fantastic.

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Reviewed: Mar. 13, 2012

extremely sweet, has too strong of a bourbon flavor which took away from the brown butter. next time no bourbon more butter and cream cheese.

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*Cristina E*

Cooking Level: Beginning

Home Town: Hilmar, California, USA

Living In: Woodland, California, USA

Reviewed: Feb. 12, 2012

i was so excited about this recipe after reading all the wonderful reviews but after going thru all the trouble of making it i was extremely disappointed. i followed the recipe exactly and it ended up tasting just like a bowl of sugar. no nutty flavor or bourbon taste at all. it was not worth all the hard work that went into it.

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LCCB

Cooking Level: Intermediate

Reviewed: Feb. 10, 2012

this is the best frosting i've ever had. this was absolutely perfect on a carrot cake. be sure to watch the butter closely (and have extra) because it is easy to burn. Also i've made this with brandy and it is just as good.

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styrofoamplates

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Chicago, Illinois, USA

Reviewed: Dec. 31, 2011

Wonderful frosting. Great on carrot cake, cinnamon bread, just about anything!

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chefonfire

Cooking Level: Intermediate

Reviewed: Dec. 25, 2011

Absolutely the best icing ever! Easy to make and seems to make enough to frost two nine inch layers. Was certainly enough for the 8 X 12 cake I made. You won't go wrong with this cream cheese frosting.

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Jane F

Reviewed: Oct. 19, 2011

OUT OF THIS WORLD. The brown butter gave it such a heavenly flavour and the bourbon added to the exquisite oomph factor. I used this to go with 'Banana Cupcakes' recipe also from this site. What a match! Thank you metread for this recipe and for suggesting it to me yesterday on the buzz. I can't wait to try this with carrot cakes and other spiced cakes.

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ri2

Cooking Level: Intermediate

Reviewed: Jun. 7, 2011

Ok- my husband says this is his favorite frosting. I added 2 X the amount of bourbon and still thought it could use some tweeking.

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SARAH_ANNEJ

Cooking Level: Intermediate

Home Town: Fort Madison, Iowa, USA

Living In: Burlington, Iowa, USA

Reviewed: May 13, 2011

So good I actually posted the recipe on Facebook! I don't normally like frosting, but this has a much more complex flavor due to the brown butter--and is very creamy. I made 2 versions: Only changes I made were to use vanilla extract (1 to 1 1/2 tsp.) and slightly less bourbon (personal preference). I also omitted the heavy cream and reduced the sugar slightly--just added to taste. If you want a non-alcoholic version just omit the whiskey (add milk/cream instead) and add a couple drops of maple extract for a delicious alternative flavor. This is not a very stiff frosting, but would work well for sheet cakes or cupcakes. I will definitely be making this again!!

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