Reviewed: May 26, 2012

Yummmy...used 3 cups of P sugar and omitted the salt. Otherwise followed the receipe. Perfection in a spoonful and awesome on my carrot cake....oh and did I remember to say YUMMMMMMY?

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pacificnwlady

Cooking Level: Intermediate

Reviewed: May 12, 2012

I used this recipe for my Fiance's birthday cake and everyone loved it. Probably the best frosting EVER. I added the juice of two small lemons to it as the cake was lemon also. And I did use all 5 cups of sugar. I did not think it was too sweet at all. Be sure to place the frosting in the refrigerator before you frost the cake. It is a good consistency that way. This will be my go to recipe for frosting.

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crfty1

Cooking Level: Intermediate

Home Town: Bend, Oregon, USA

Reviewed: Apr. 13, 2012

Used 8 oz of cream cheese. Topped Sam's Famous Carrot Cake cup cakes. Made more than enough frosting and tasted amazing! Thanks

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melissa

Reviewed: Apr. 9, 2012

Very good :)

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amy14_1

Cooking Level: Intermediate

Home Town: Great Falls, Montana, USA

Reviewed: Mar. 15, 2012

Delicious. Didn't work for me becasue my icing sugar was lumpy, but that's no fault of the recipes. I will try it again for sure with better sugar!

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

Reviewed: Mar. 3, 2012

DELICIOUS. Super creamy and not so sweet you can't bare it. Not way too much cream cheese either. It was a HUGE hit at a school bake sale, and makes for pretty easy cupcake decorating. Definitely the best cream cheese frosting I've ever made. Fantastic!

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abbiz

Reviewed: Feb. 25, 2012

I ran out of confectioner's sugar while making this recipe and therefore only ended up with 2 cups of sugar in the frosting. I completely forgot the salt, but I used salted butter, so it probably didn't matter. I'm positive 5 cups of confectioner's sugar would've been far too sweet for me; I would suggest that you taste as you go with this recipe, as others may consider as much sugar as the recipe calls for to be vital. This is very simple and quick, but make sure to mix really really well; I still had chunks of cream cheese from not mixing enough at first. I can't speak to how much this makes to frost cupcakes; I made a full batch but have most of it leftover bc I realized after I'd made it that I still had leftover frosting and so used that first. I made this to frost LTH's Chocolate Chip Cookie Dough+Cupcake=the Best Cupcake. Ever. recipe and it went quite well with it. If you plan to pipe with this, you will need to refrigerate a bit first as it is a tad too runny at room temp. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Feb. 24, 2012

This is the best homemade cream cheese frosting!! It was hard to keep my children out of it until the cake cooled for frosting. THANK YOU

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KELLY A

Cooking Level: Expert

Home Town: Owatonna, Minnesota, USA

Reviewed: Jan. 22, 2012

Delicious! Now, 5C is a lot of sugar, so start tasting after 3C. For our family, 4C was just right. Many guests commented on the cake frosting. Thank you for this recipe! Note if you want to use an 8-oz block of cream cheese, add 2T of butter and the proportions will remain the same.

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HPYCMPR

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Reviewed: Jan. 20, 2012

This frosting had a great taste, but I don't know how others found it easy to use to decorate. I had to keep putting it back in the refrigerator to get more firm. The heat from my hands would turn the frosting too soft in the bag.

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