The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 5, 2009
It was grat, not too sweet, very sturdy
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 3, 2009
I paired this frosting with a rich chocolate pound cake for my daughter's first birthday. After making it successfully the first time, being unsuccessful the second time and getting it right again the third time around, I think I know the secret to getting this frosting to hold a peak and live up to its "sturdy" name. You can use reduced fat or full fat cream cheese (I've tried both), but the cream cheese does not need to come all the way to room temperature- I think it should come right out of the fridge. The cream cheese-sugar mixture needs to look stiff, not soupy after beating. This recipe came out perfect using super-chilled cream and cream cheese. I made it on a Sunday morning for the birthday party and took the leftover cake to work the next day. The cake sat out all day long on its second day and the frosting was NEVER effected!! I too eliminated the almond extract to appeal to a larger group of people. I will certainly use this recipe again and again . . . so light and fluffy and perfect to pair with a rich cake! Another note: Tinting your frosting with a gel food coloring will not effect the recipe. If your frosting doesn't come to a stiff peak it is not due to using food coloring. I used pink for mine.
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Cooking Level: Expert

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The reviewer gave this recipe 1 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 29, 2009
Apparently they didn't mention you can over whip this. If you whip it to make it stiffer it curdles and then you have to throw it out. (P.s. I've been a decorator for 14 years... I am very dissapointed to say the least!)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 23, 2009
Wow!!! This frosting is fantastic...very easy and quick. Tastes amazing, I didn't use the almond extract (only because I don't have any on hand) and it was just fine. At 1st I didn't think it was going to get sturdy then I turned up the speed of the mixer to almost the fastest speed and it fluffed up perfectly. Thanks for sharing! This is going to be my staple frosting from now on!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 22, 2009
I can't imagine using any other frosting again. I've used it twice for parties and got rave reviews both times. Many samplers said it was the best they had ever eaten. I plan to try a chocolate version next. It is simple and delicious! The best part was that it makes a LOT and since I baked sheet cakes there was a lot left for fruit, cookie, and finger dipping.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 17, 2009
This frosting was delicious! My only complaint was that it was a little too cream cheesey. So, I added a little more sugar and some confectioners sugar to take some of the cream cheese taste out. And then it was PERFECT!!! Light, fluffy, and tasty!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 17, 2009
This was fantastic! It was the perfect combination of creamy and sweet (not too sweet!), and it lived up to its name - I used it to frost some banana bars that I took to work, and it held up all day without refrigeration! Very easy to make, too - pretty much foolproof!
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Cooking Level: Intermediate

Home Town: Fairmont, Minnesota, USA
Living In: Prescott, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 17, 2009
I am famous with family and friends, for my strawberry cream cake, which I had always frosted with sweetened whipped cream. I decided to use this recipe, and what can I say it is absolutely amazing. It whipped up flawlessly, and the taste is so rich without being too sweet. Thanks for a fantastic recipe. I will no longer use simple whip cream in any of my recipes, but only this.
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Photo by grandma-diane

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA
Living In: Bradenton, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 13, 2009
I was really hoping to frost my daughter's birthday princess cake with this frosting, but after adding four droops of food coloring to turn it pink, the stiff peaks collapsed and turned to goo. It worked out fine as a fruit-dip, but as a frosting, it isn't sturdy enough on its own. If I have the time next time, I'll consider experimenting with gelatin or maybe even a meringue powder as an additive. It really was an insanely YUMMY frosting and I loved that it only took 1/2 a cup of sugar. Simply lovely taste. But the standard buttercream held up better under the circumstances for my daughter's pink Sleeping Beauty cake.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 11, 2009
This is the most wonderful frosting I have tried. I wish I could use this for cake decorating, but its too soft. It goes great with my fruit pizza. I highly recommend this one.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 6, 2009
HOLY WOW!!!!!! This one is a keeper for real. The only way you can mess it up is too not follow the directions EXACTLY if you beat everything but the cream first until it's creamy then SLOWLY add the heavy cream beat until stiff you can't loose. It's the best frosting ever. I think so cuz buttercream is just way too sweet for my taste. But go ahead and go crazy with this one.
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Cooking Level: Expert

Living In: Spokane, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 5, 2009
This was really good, creamy frosting, without being too heavy or too light. It really is perfectly in the middle, easy to spread and easy to make. I used this on a dark chocolate cake and the combination was awesome.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 3, 2009
This is my favorite frosting. I make a lot of desserts for work and my family and everyone LOVES this frosting. And it is simple too.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 18, 2009
I followed the recipe exactly, and it never became stiff! It was just a cream cheese puddle. I tried saving it with powder sugar, but it never became stiff. A waste of money and time. Never again.
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Cooking Level: Beginning

Living In: Honolulu, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 6, 2009
Absolutely delicious; light, refreshing, and gorgeous. I used this to frost a lemon cake& garnished with thinly sliced lemon. Highly recommended!
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 5, 2009
I was shocked when my frosting began to melt right after I began decorating. I followed the recipe exactly and now I am wondering where I want wrong when so many people loved this frosting. I cannot imagine making a wedding cake with this.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
Reviewed: Aug. 25, 2009
This is good for fans of frosting that is not very sweet. I never could get mine past the Cool Whip consistency like another reviewer. It made a lot, that is a good part about this recipe. There are better frosting recipes out there as far as I'm concerned.
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Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA
Living In: Edwardsville, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
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Reviewed: Aug. 25, 2009
This was perfect! I used it for my One year olds first birthday cupcakes and it did not dissappoint! It was delicious and it kept its shape all day!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Aug. 17, 2009
Not bad. A little more cream cheese-y than what I was hoping for, but good. This recipe yields A LOT of frosting, so be sure to have plenty of cake to frost or you'll end up with an extra jar-ful of frosting (like I did). Went great with the Rasberry Angel Food Cake (also from this site), but I would have liked something a bit lighter and sweeter.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Aug. 9, 2009
I love this recipe. This is the only frosting I will use for all of my homemade cakes. You can flavor it so many ways, too. I've used it with various food colorings, maple syrup, lemon extract, almond extract, chocolate powder, honey, strawberry jam; of course not all together, but they all turned out great!
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Cooking Level: Intermediate

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