Reviewed: Sep. 19, 2009

Great frosting! We usually make butter cream but this has a great cream cheese undertone. It is very easy to make (my 6 yr old son made it)and very yummy.....everyone had a second piece tonight. I would make as the cake is cooling and let it sit a little to thicken.

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becky

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Reviewed: Sep. 17, 2009

I read some of the other reviews and used 7-8 oz of cream cheese. The was to runny to spread as a frosting, but I left it in the bowl and we just spooned some on our pear bread when we had a piece.

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Amanda Thorson

Cooking Level: Intermediate

Home Town: Roseau, Minnesota, USA

Living In: Moorhead, Minnesota, USA

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Reviewed: Sep. 2, 2009

With changes this was great. Can't speak for the original recipe. I did 8oz nuefatchl cheese, 8oz fat free whipped topping, and the 1 3/4 cup confectioner's sugar. I also added about 1/2 tsp raspberry extract. It was fantastic! You need to refrigerate it just a bit, and keep the cake cold. I think a little bit of corn syrup might enhance the finish of the frosting.

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Heidi

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 20, 2009

I didn't make any changes, however it is a bit soft at first. I used it as a dip for cake bites, and also as a frosting for carrotcake both were yummy!! I frosted the cake after the frosting sat in the fridge for a few hours.

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DaNell

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Reviewed: Aug. 12, 2009

The only change I made was to only add 4 TBSPS of whipped topping. But it really didn't need it. I put the frosting in the fridge to set for a while. Then frosted the cake and put both in the fridge. THIS STAYED FIRM AND DELICIOUS!

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Lepperd530

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Reviewed: Aug. 7, 2009

I followed the suggestion of some of the others and added all 8 oz. of cream cheese. However, this made it taste too "cream-cheesy". 3 would have likely been too little so perhaps 5 or 6 oz would have worked well. Other than that, it turned out great!

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MamaClaire

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Reviewed: Jun. 16, 2009

I also used an 8oz package of cream cheese because I think 3oz was a typo. The frosting tasted good but was very runny.....

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Luv2bake

Cooking Level: Expert

Living In: Glendale, California, USA

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Reviewed: May 27, 2009

I used 8 oz of cream cheese and added a dash of vanilla, but otherwise followed the recipe and the frosting tasted great. For those of you having problems with lumps, perhaps it is because your whipped topping is still frozen? Mine was frozen so I whipped the cream cheese, then added the topping and whipped it until it was blended. It was very lumpy, so I just left it on the counter until it thawed a bit... maybe 20-30 minutes. Then I came back and whipped it some more and it smoothed right out. I added the sugar a litte at a time and it whipped up to perfection! But like others said, this frosting did NOT set! I was prepared for that though and didn't mind. Sometimes different is good and a cool, smooth, whipped frosting sure hit the spot on this warm day! Thanks!

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Heather

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Reviewed: Apr. 14, 2009

can't believe out of 37 reviews, no one bothered to change or comment on the quantity of cream cheese called for. Not being that familiar with cream cheese, I think that "3" oz. meant "8" oz. Frosting was like soup after adding the cream. Tried to chill....didn't work!!! Ruined the cake!

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NUMBERONEAMY

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Reviewed: Mar. 31, 2009

This is the best cream cheese frosting I've ever had. I was licking the beaters! It was sweet, yet stil tangy. However, I used all 8 oz of the cream cheese, only a cup of the sugar, and used most of a can of arisol whipped cream. Of course, the whipped cream would have tasted better if it was the real thing, but the arisol cream made the frosting nice and light. Great on carrot cake, but waffles + apple sauce + cream cheese frosting = match made in HEAVEN.

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Phasahd

Cooking Level: Expert

Living In: Pitt Meadows, British Columbia, Canada

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Reviewed: Mar. 11, 2009

This was a good base recipe, but I added my own twist to it. As others, I reduced the amount of sugar and increased the cream cheese. I used about 3/4 c powdered sugar, 8 oz cream cheese and 8 oz of whipped topping. I also took a about a cup of frozen strawberries I had on hand, thawed and pureed them and added them to the frosting. This made a TON of frosting and I was only making a small (8") chocolate cake, so I took about 3/4 c of the finished frosting mixture and added it to my cake batter. This made the cake so light and fluffy with the SLIGHTEST hint of strawberry. I topped the cake with some chocolate curls. So yummy!

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Juhasz92

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Reviewed: Feb. 20, 2009

As others suggested, I used only 1 cup of powdered sugar & 8 oz of cream cheese with the 8 oz tub of cool whip. I thought this was strange at first & not sure how good it would be on my banana cake. I really like cream cheese & this didn't have a strong cream cheese flavor like I'm used too, but it was AWESOME! It got rave reviews from coworkers & we all decided this frosting with the cool whip really woked well for my banana cake! We thought you wouldn't want to eat the banana cake with carrot cake frosting! (We all associate carrot cake with really cream cheesy frosting). I LOVE cream cheese frosting & this really is good! Mine was not very pretty & I think I could have put it in my kitchen aide with the whisk attachment to get a prettier finished product for my cake, but tasted good! Will use this one again for sure!

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Recipe Queen

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Overland Park, Kansas, USA

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Reviewed: Feb. 18, 2009

Good, but doesn't harden like a traditional cream cheese topping. Probably won't try again.

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shan

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Reviewed: Jan. 26, 2009

I did not like this frosting at all! I used a whole 8 oz package of cream cheese, per some reviewers suggestions. The cream cheese stayed clumpy. It wasn't sweet and definitely didn't taste like cream cheese frosting.

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Amy L.

Cooking Level: Intermediate

Living In: Waukesha, Wisconsin, USA

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Reviewed: Jan. 7, 2009

This frosting was AMAZING! It's really light and fluffy. I was afraid it might be quit sweet, but it wasn't at all. This will be the frosting I make from now on!

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Shmooge

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Reviewed: Dec. 4, 2008

I wanted white chocolate cream cheese frosting, so I added 4 oz melted white chocolate (cooled slightly) to the end result. I also used the entire block of cream cheese. I used this on red velvet cake. Thanks for the great recipe, I'll be using it again!

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grneyedmustang

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

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Reviewed: Nov. 27, 2008

Super easy frosting that tastes great. Based on other reviews, I increased the cream cheese to 8 oz. Softened everything to room temperature and followed directions. Refrigerated over night since it was late and my cake still had to cool. The following morning I let it sit to warm for about 30 minutes and then spread over two-layer 9 inch cake. Great consistency and had no issues spreading. Will definitely use again.

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NoviceCook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Hillsdale, New Jersey, USA

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Reviewed: Oct. 31, 2008

used 8 ounces of cream cheese, it was great.

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theparkers123

Cooking Level: Intermediate

Living In: Iola, Kansas, USA

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Reviewed: Oct. 7, 2008

Pretty good recipe. I actually used low fat cream cheese and homemade whipped cream.

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CLAFOUNT

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2008

This icing is so light and wonderful! I used it on a red velvet cake and it was perfect. I used an entire package of low fat cream cheese and used lite whipped topping. I also refrigerated it for about an hour before I used it on my cake. It worked wonderfully!

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Elizabeth

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Creamy Cream Cheese Frosting

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