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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valleycook111

Cooking Level: Expert

Home Town: Eagan, Minnesota, USA

Living In: Apple Valley, Minnesota, USA

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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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Jinxie1300

Cooking Level: Intermediate

Living In: Layton, Utah, USA

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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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StayHomeCook

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Escondido, California, USA

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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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Carolina

Cooking Level: Intermediate

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Reviewed: May 13, 2008

This was a good tasting frosting reminded me of marshmallow fluff but not as sweet.

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sanzoe

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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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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ernesta

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2008

This frosting was perfect!!! I used it on Sam's Famous Carrot Cake. It tastes just like Pulix's whipped frosting that they use on their cakes.

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Ariel

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Reviewed: Sep. 22, 2007

great taste but needs to be refridgerated.Very messy.does not firm up like other cream cheese toppings. Would be great as a filling for cake

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jackrussel_1999

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Reviewed: Aug. 26, 2007

Made a perfect filling for my chocolate cake. All I added was a teaspoon of vanilla, and all I can say is yummy--I was licking the beaters!

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: May 26, 2007

This was delicious but it is definitely only for cakes-and needs refrigeration! I used it for cupcakes and it didn't firmed up at all. We took the cupcakes somewhere and the icing got all over my tupperware and didn't stay at all on the cupcakes. We wound up with quite a mess and some very ugly cupcakes. It was very yummy mess though!

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Tiffany

Cooking Level: Intermediate

Living In: Stanwood, Washington, USA

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Reviewed: May 5, 2007

VERY DELIGHTFUL.

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babycakes

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: May 2, 2007

Like some of the other suggestions, I changed up the ratios. I used all 8 oz. of the cream cheese package and only 1 cup of sugar. The frosting turned out absolutely wonderful!!

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Melinda Anne

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Reviewed: Apr. 8, 2007

I made this to use with brownies and cherry pie filling. All I could taste was the confectioner's sugar and the while the consistency was smooth, it tasted powdery. I even had increased the cream cheese to 5 oz because I like the flavor and still couldn't taste it at all.

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jnazmom

Cooking Level: Beginning

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Reviewed: Mar. 15, 2007

Thanks, I was looking for a simple recipe with what I had in my kitchen. Me and my 10 year old daughter decided to bake a cake and when we were done we had no frosting. I knew there was somthing to make with what I had and found it here. Absolutly grand. Thanks for making our cake a success.

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ACZLVR

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Reviewed: Jan. 9, 2007

I altered this recipe slightly using 4 oz. of cream cheese and 1 & 1/2 cup of confectioner's sugar along with 3 drops of lemon juice and a few drops of vanilla. It turned out delicious and had a great consistency. I used it on a spice cake. I will definitely use this again.

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Esther

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Nov. 11, 2006

The texture of the frosting wasn't smooth enough. I couldn't get the cream cheese to blend fully with the whipped cream. Usually my frostings turn out well, but next time I need a cream cheese frosting I'll use something without whipped cream.

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Marbear

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 23, 2006

In order not to make the frosting too sweet I added the confectionary sugar to taste and used much less than the recipe called for. I added a dash of lemon extract and added the whipped topping till I got the consistency I wanted. I used this as a filler for Pumpkin Whoopie Pies (from this site)and had many compliments. Will use this again.

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Marcia G

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Reviewed: Oct. 13, 2006

I thought this was overpoweringly sweet, and I have a sweet tooth. My husband couldn't take it; too rich. But...this would be fantasic as the filling for strawberry pretzel squares sort of recipes. Their filling recipe is very close to this frosting.

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SNOWCU

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Reviewed: May 19, 2006

I like the smooth creamy texture. I used the whole 8 oz creeam cheese though and a little more poweder sugar and still great. I also added just a drop of orange extract which I think compliments carrot cake. I made carrot cupcakes and with the frosting it was very good.

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