Reviewed: Oct. 31, 2009

Good recipe- so easy and tasty. I will make it again. The only change I made was I used low-fat cream cheese because that's what I had on hand. I left out the salt but added it in after tasting the finished product- if you use unsalted butter, you do need the salt. It was a little soft for piping, but I think that was my fault for not letting the cream cheese and butter warm up enough- I wasn't able to mix in all 5 cups of sugar. If I had gotten all the sugar in I'm sure it would have held up better. The flavor improves with some rest time in the fridge, too. At first it had that powdered sugar taste that most uncooked frostings can have, but after an hour in the fridge it's much better.

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JulieParadise

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Reviewed: Aug. 26, 2009

this is my favorite cream cheese frosting. I also do a mild chocolate variation by adding 3 Tbsp unsweetened cocoa powder in with the powdered sugar. I use it on chocolate zucchini cake, and its delicious

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toni's mom

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Pompton Lakes, New Jersey, USA

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Reviewed: Aug. 25, 2009

Not my favorite. Too much confectioners' sugar, not enough cream cheese, and an unnecessary addition of salt.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Aug. 25, 2009

Made this with the 4-year old I nanny for. She kept wanting to "test" it while we poured in the sugar :) We used a little more cream cheese than the recipe called for and it turned out wonderfully!! We used it to put on the zucchini brownies we made immediately after.

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Mandy K

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Reviewed: Aug. 21, 2009

I gave it a 3 because I have made and tasted better cream cheese icing. Not my favorite. I found this recipe might be difficult to decorate with since it is very soft.

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C_Lynn

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Reviewed: Aug. 17, 2009

I agree that you must use unsalted butter if you are going to add the salt. I took that advice, and this recipe is WONDERFUL! I made it to top banana cake, so I used 1 tsp vanilla and 1 tsp banana flavoring. This really put the cake over the top!

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Cookwithyourkids

Cooking Level: Expert

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Reviewed: Jul. 19, 2009

I sifted the powdered sugar first, and whipped it on high for a couple of minutes. Came out beautifully; this will be my mainstay cream cheese frosting from now on. The consistency was perfect for spreading. Not sure where Yucca Valley Baker went wrong because mine came out fabulous. It also definitely has a distinct cream cheese flavor to it. I also have to differ with the reviewer that says it tastes like canned frosting. Absolutely not - waaaay better and fresher than anything from a can!

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Katie

Cooking Level: Intermediate

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Reviewed: May 15, 2009

Very disapointed with this recipe. I expected a more cream cheesey flavor. It was so hard to spread, I added a few drops of milk. Quite blah.

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Yucca Valley Baker

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Reviewed: Apr. 10, 2009

I still prefer a less "cheezey" version. This seemed better to me with an additional cup of powdered sugar.

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Jenie

Cooking Level: Expert

Home Town: Exeter, California, USA

Living In: Dayton, Ohio, USA

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Reviewed: Feb. 1, 2009

WONDERFULLY DELICIOUS!!! I give it more than five stars, this recipe was awesome! Family & friends loved it. I needed a cream cheese frosting for a friend who loves it better than any other type of frosting. But I also needed it to be a consistency perfect for decorating pumpkin cupcakes (family secret, NOT on this site) using the Wilton cake decorating method. With several hours of refrigeration and these couple of modifications it was PERFECT: 1)I didn't have any butter so I used 1/2 cup margarine, no one could tell the difference. 2)I used a full 8 oz package of cream cheese instead of 6 oz.

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AnnaSB-47

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Reviewed: Jan. 24, 2009

I didn't see the 3oz note so I followed the recipe as written except I used 2 8 oz packages of cream cheese. It was wonderful. I used it on cupcakes but I think it'd be perfect for some cinnamon rolls. I think I'll try that with the left overs I have.

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Carmen S.

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Reviewed: Jan. 20, 2009

This frosting is almost perfect! I made it exactly as the recipe says-except I added lemon zest!-great flavor, smooth, creamy and yummy! I put it on a homemade carrot cake.

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cheryl

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Reviewed: Dec. 19, 2008

Very good. I've used this many times for all kinds of things..

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heather7399

Cooking Level: Expert

Living In: Lake City, Florida, USA

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Reviewed: Dec. 14, 2008

This was easy and very tasty. Just remember to set out the butter to soften up, hehe.

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iroK

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Nov. 20, 2008

Very good, I added a half of a vanilla bean.

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momlovestocook

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Oct. 31, 2008

I used this recipe to make my first frosting EVER and it couldn't have turned out better! After reading the reviews, I cut the sugar back from 5 to 3 cups of confectioners sugar because my pumpkin cupcakes were going to be sweet enough. Then, I chilled the frosting for about 2 hours before heaving them onto my cupcakes. The frosting is dreamly creamy-Thanks!!!

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Rachel 'Tha Pizza Cutta' Joyce

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Orlando, Florida, USA

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Reviewed: Jul. 15, 2008

I love this frosting! As some of the previous reviewers did, I added more cream cheese and otherwise tweaked it to my taste. It was heavenly on the carrot cake I made!

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U-Luv

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Reviewed: May 10, 2008

I used this frosting on a banana cake. It was amazing. I added more cream cheese and powdered sugar than the recipe called for becasue I wanted it to taste really cheesey. I also sifted the powdered sugar. I agree that putting it in the refrigerator helps to "stiffen" it up. It got 5+ stars from my son.

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LUV2COOK

Cooking Level: Expert

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Reviewed: Apr. 3, 2008

WARNING! If your butter is already salted, DO NOT ADD SALT. My cream cheese frosting tastes like kettle corn. "It's sweet, no, it's salty!"

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Jacki

Cooking Level: Intermediate

Home Town: Oak Harbor, Ohio, USA

Living In: Rossford, Ohio, USA

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Reviewed: Mar. 27, 2008

Used this on Red Velvet cupcakes. A big hit in my household.

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crawfishpie

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