The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 15, 2009
Fantastic flavor! Mine came out thin as well, but I think it is because I didn't mix the butter and sour cream, etc. together before adding the confectioners sugar. Maybe adding the sugar should be designated a 2nd step in the recipe, because I missed that (got distracted baking with my daughter) and put all the ingredients in the bowl and then mixed. I added some more powdered sugar to try to thicken it, but it is still more of a glaze consistency. I substituted some Fiori di Sicilia (a vanilla and citrus oil blend) for the vanilla, which made the end result very pleasantly citrusy. We are using the frosting on a gingerbread cake. If I make this again, I'll also try using the whisk attachment on my stand mixer, rather than the paddle, that also may help with the consistency problem.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 29, 2009
I used this reciped to frost 24 yellow cake cupcakes (had plenty left over!). My very picky family loved it!
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Cooking Level: Intermediate

Home Town: Sentinel, Oklahoma, USA
Living In: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 7, 2009
Made it to put on cinnamon rolls--very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 31, 2009
very nice alternative when you dont have cream cheese around
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 12, 2009
Fabulous! This icing was so delicious, I'm surprised it even made it to the cupcakes - it was getting eaten in the process! And it's so nice that it's lower in calories, definitely a plus. Thank you!!
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Cooking Level: Beginning

Home Town: Barrie, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: May 28, 2009
The flavor of the frosting was great, and I added extra lemon to top a devils food cake.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 18, 2009
This is a great recipe. I have used it for years. I make this with my rich chocolate torte cake and add 2 cups shredded coconut and took out the lemon juice. Layed my torte, put it in the refrigerator (covered) and they are the best tortes ever. I get paid to make them for people. Try it!
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Home Town: Salinas, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 5, 2009
This came out as a glaze for me, even after adding an extra cup of confectioners suger. It is very tasty, but I will probably not add the salt to it next time. I used this to frost a layer cake (Maple Ginger Cake), probably a bad idea since it would have been better on a bundt or sheet cake, but the flavors worked great together.
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Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA
Living In: Fairfax, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 30, 2009
I make cinnamon rolls all of the time and each time I do, I create a different glaze since Ive never found one recipe that I just love...until now! This is such a great, easy, and delicious recipe. I agree that it is better than any Cream Cheese icing. This is a keeper recipe and I will be using from now on for my cinnamon rolls.
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Cooking Level: Intermediate

Home Town: South Jordan, Utah, USA
Living In: Apache Junction, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 29, 2009
YUMMY! Used it to frost the Black Magic Cake and a butter yellow cake with Strawberry Jam for a filling. It was delicious on both.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 21, 2009
This is super easy and really good! The only reson I gave it 4 instead of 5 is that it's really more of an ICING than a FROSTING. That's what I wanted, so it worked out fine for me, but if I'd made this with the intention of 'frosting' a cake, I don't think it'd work at all. I put it on cinnamon rolls (Clone Of A Cinnabon...mmmm...) and it was absolutely perfect. Would be good for a bundt type cake or to drizzle over a coffee cake, but NOT a substitute for buttercream, etc. Has a nice tangy tartness to it that balances well with the sweetness. Very similar to a cream cheese icing. I made 1/2 batch and it was almost too much to put on 7 good sized cinnamon buns. Made it the night before, refrigerated, and then set it on top of the warm oven while they baked to soften it up. A really. really good ICING!
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Cooking Level: Expert

Living In: Maple Valley, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 13, 2009
This recipe is VERY runny...I really liked the flavor of this recipe, but I followed the directions exactly and the butter would not smooth out so it was really lumpy and runny. I had to boil it for a while for it to thicken at all, but then it turned into more of a caramel texture... which is good for dipping apple slices in, but not for spreading on cake.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 28, 2009
More of an icing than a frosting. It's very tasty, but it's not very thick. It's probably best for cupcakes and such as opposed to, say, a birthday cake. But it's very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 27, 2009
this frosting is amazing. it is thinner than regular frosting, but thicker than a glaze. its perfect for pound cakes and bunt cakes. i actually used it on the black magic cake from this site. i made 2 9" cakes and poured it in the middle and on top. it oozed out and over the edges to look so pretty. if u want to thicken it up a bit before frosting just pop it in the fridge for a bit.
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Cooking Level: Expert

Home Town: Waco, Texas, USA
Living In: Lubbock, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 5, 2009
This was a very tasty and easy frosting. It mixed up really well and was easy to spread. It was a soft frosting, but still spreadable. I made it one evening and used it the next morning on top of cinnamon rolls. Very good combination. I had some left over and later used it on a chocolate cake. It was okay on the cake, better on the cinnamon rolls.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 6, 2008
I used this frosting for Pineapple cake and it was delicious. It's super sweet, which was good because I kept the cake not so sweet. A great combination!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 28, 2008
I really liked this frosting. It is a twangy alternative to cream cheese frosting. Easy too!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: May 23, 2008
This wasn't half-bad. I used it over cinnamon rolls because I didn't have cream cheese for the frosting. It worked and the rolls are gone- job done!
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Cooking Level: Expert

Home Town: Los Angeles, California, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 29, 2008
Did not like this at all.
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Cooking Level: Expert

Living In: Palmerston North, Manawatu-Wanganui, New Zealand

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 1, 2008
I thought this was perfect. I didn't think it was too thin, like other reviewers commented. The flavor was great. It was reminiscent of cream cheese frosting. Very good and very versatile.
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