The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Jun. 17, 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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Cooking Level: Intermediate

Living In: Glendale, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: May 28, 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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The reviewer gave this recipe 1 stars. This recipe averages a 4.26 star rating.
Reviewed: Apr. 15, 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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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Apr. 6, 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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Cooking Level: Expert

Living In: Pitt Meadows, British Columbia, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Mar. 12, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
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Reviewed: Feb. 23, 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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Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA
Living In: Overland Park, Kansas, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.26 star rating.
Reviewed: Feb. 19, 2009
Good, but doesn't harden like a traditional cream cheese topping. Probably won't try again.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.26 star rating.
Reviewed: Jan. 27, 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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Cooking Level: Intermediate

Living In: Waukesha, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Dec. 5, 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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Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
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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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Hillsdale, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Oct. 31, 2008
used 8 ounces of cream cheese, it was great.
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Cooking Level: Intermediate

Living In: Iola, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Oct. 7, 2008
Pretty good recipe. I actually used low fat cream cheese and homemade whipped cream.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Sep. 7, 2008
Super easy to make, and very tasty!! I recommend heating up the cream cheese before trying to mix it with the whipped cream. I might experiment with adding some other elements in the future.
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Cooking Level: Expert

Home Town: Eagan, Minnesota, USA
Living In: Apple Valley, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Aug. 14, 2008
I loved it, it was super easy and added 1 tsp. I cut the sugar down to 1 cup though and thought it was a little too sugary even cut back, I think next time I'll try 3/4. If you have trouble with texture make sure you soften the cream cheese to room temp, I had no prob with blending.
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Cooking Level: Intermediate

Living In: Layton, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Jul. 16, 2008
WOW! This frosting came out great! I used about 5 oz of cream cheese (that's what I had on hand), just under 1 c. of regular sugar and beat the crud out of it for about 3 min, adding about 1 Tbsp of Hershey's syrup for color/flavor, then I gently folded in 1/2 container of Cool Whip (didn't need a lot of frosting). The texture is smooth, light and super creamy. I've got it in the fridge for a few minutes right now, before I frost the cake (Choc. Choc. Chip Dream Cake, from this site), but it came out with a perfectly ready-to-frost texture. It is not overly-sweet and I can't wait for the Birthday Boy (my hubby) to get home so we can eat this...maybe tonight is the night we have dessert before dinner...I will definitely use this recipe in the future because I can tell that it will be very versatile and not too sweet. Thanks everyone!
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Cooking Level: Expert

Home Town: San Diego, California, USA
Living In: Escondido, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Jul. 16, 2008
My family absolutely loved this frosting. I followed a few other reviews and used all 8oz of cream cheese and cut the sugar to 1 cup. It was not too sweet while still providing that great cream cheese flavor. I made it several hours before I needed to frost my cake and it set up beautifully!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: May 13, 2008
This was a good tasting frosting reminded me of marshmallow fluff but not as sweet.
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Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Photo by ernesta
Reviewed: May 10, 2008
i too had an unfirm frosting. because i have made numerous cream cheese frosting similar to this, my theory is that it depends on the cream cheese. sometimes (even if it's not expired) the cream cheese starts turning into separated curds and whey. i had this consistency today (it's philadelphia cc), and attempted to make a frosting. it was too wet, so i added 3 oz white chocolate dry pudding mix and splashes of milk... and mixed. the taste was delicious but i wanted back my tangy zing, so i added whip cream. result? the best of both worlds - a little bit of white chocolate, and a little bit of cream cheese. yum yum.
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Cooking Level: Intermediate

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