Reviewed: Nov. 14, 2005

WOW, thanks sooo much for this recipe. I was after making a carrot cake when I noticed that I only had about half a container of cream cheese to make the icing. This recipe made a phenominol cream cheese frosting with very little cream cheese. This will now be the recipe I use all the time :)

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Reviewer:

CRUSHSUCKER

Cooking Level: Expert

Home Town: Saint John, New Brunswick, Canada

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Reviewed: Oct. 17, 2005

Delicious. I kept sneaking little tastes. Used to top a carrot cake. I actually doubled the recipe, maybe more than doubled since I used an 8-ounce package of cream cheese.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Nov. 11, 2004

Very good flavor, but it didn't make as much as I thought.

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IMSONUTTY

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Reviewed: Nov. 26, 2003

Fantastic! So simple and delicious. I did use a little more powdered sugar, though. Goes great with Pumpkin Bars!

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SUZIRECTANGLE

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Reviewed: Mar. 25, 2001

This went really nicely on top of my ginger cake!

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Reviewer:

MSMOZRT

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Reviewed: Nov. 2, 2000

This is the easiest icing recipe ever!

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Reviewer:

SUSIECREAMPUFF

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Reviewed: Jun. 29, 2000

I doubled this recipe and used it to icing 6 dozen pumpkin cookies I made. The icing was smooth and had great taste. I did add a extra 1/2 cup confectioners sugar. I got the pumpking cookie recipe from this web site.

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