Reviewed: Jun. 9, 2009

I was baking cupcakes for my 4 year old daughter's Pre-K class as a way to celebrate her birthday. This was extremely delicious and easy to make. I needed a whipped cream topping that not too sweet for the "Angel Food Cupcakes" recipe, also from this site. I followed the recipe exactly except that I omitted the almond extract, just in case a child had allergies, and substituted an additional 1/2 tsp of vanilla. The serving for 12 covered 30 cupcakes comfortably. I added sprinkles and sugar glazed strawberries on top of the cupcakes and it was a huge hit! I did refrigerate the cupcakes overnight after the frosting was applied, and it held up well on the drive to school and throughout the morning until the party started. I will use this recipe again and again...

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MaryTee

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jun. 8, 2009

This recipe really performed as stated - not too sweet and held up well, even 2 days later! I used this for the "sea" on my kids' pirate cake and only wished I'd added cocoa and used it for the chocolate "ship" too! Will experiment with a chocolate version next time and also plan to try it with extra cream cheese for a sturdier, less sweet cream cheese frosting for carrot cake. Excellent frosting - definitely a keeper!

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LYNNIEMILANO

Cooking Level: Intermediate

Home Town: Kensington, Maryland, USA

Living In: Milan, Lombardia, Italy

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Reviewed: Jun. 6, 2009

This recipe was perfect. We added Cocoa powder for a chocolate flavoring! Not too sweet.....The almond extract flavor really comes through. If that is not your thing, use a little less....great recipe thanks!

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ajb

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Reviewed: May 31, 2009

Perhaps an unfair rating, but I don't want others to be fooled by the name like I was. I thought I was going to get an icing that I could ice & decorate a cake with just like the bakeries use. WRONG! I could never get this past a Cool Whip consistency. I ended up over beating it which caused the cream to fall. This recipe is basically a rich and heavy cool whip that tastes great, but it is not a "sturdy frosting."

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DIZRICH

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Reviewed: May 30, 2009

the best

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EIMIEE1978

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Reviewed: May 26, 2009

Perfect! I used this on the Black Magic Cake recipe from this site and topped it with fresh raspberries. Everyone loved it.

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Laura Green

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Reviewed: May 26, 2009

Absolutely perfect!

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erin32

Cooking Level: Professional

Living In: Dayton, Ohio, USA

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Reviewed: May 24, 2009

This frosting was amazing, I used it on the best strawberry cake and frosting recipe. I put this frosting on the outside, and the strawberry frosting in between the layers and as a crumb coat. It was sooo yummy! Because I didn't use this frosting in between the layers I had some left over. So, I dipped fresh strawberries in this frosting and ate them. I think I must haven't eaten almost a quart of berries on my own (I didn't want to share this discovery with the rest of my family, shhh....). So, it makes a wonderful fruit dip.

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1ANTIGONE

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Reviewed: May 23, 2009

I really loved this recipe!!! I had to make a frosting for my daughter who is allergic to Eggs and Wheat and this was perfect, it was easy & tasted GREAT!

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faithiwpower7

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Reviewed: May 22, 2009

Very light and creamy, easy to work with in frosting a sheet cake. I did not put any in a pastry bag and pipe with it, so I do not know how well it would stand up to the warmth of your hands in doing so. Got rave reviews from co-workers! Easier to "whip" up then stabilized whipped cream using the dissolved gelatin method. I really liked the twist of the very subtle flavors of cream cheese and almond. I will use this frosting very often

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Judi

Cooking Level: Expert

Home Town: Streamwood, Illinois, USA

Living In: Union, Illinois, USA

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Reviewed: May 22, 2009

I'm giving this 4 stars even though it didn't turn out sturdy the way it should because I really think it had more to do w/ me & the weather than the recipe. The flavor was amazing, but it just would not stiffen up for me. That said it is spring in Texas & very humid so I think I'll try it again later on when the weather is better. I passed it off to a friend who is hosting a wedding shower to use as a fruit dip.

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MAGGIE1179

Cooking Level: Expert

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Reviewed: May 21, 2009

This icing was WONDERFUL - very rich, very yummy, and it held its form for a couple days. I added about a cup of cocoa to it for a rich chocolate flavour.

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Vriesea

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Reviewed: May 19, 2009

I don't care who you are. This recipe was AWESOME!!!! I was making a black forest cake for my sister in laws birthday. While we were making the frosting we couldnt stop but keep our fingers out of it! Very good. As for sturdy, stood up jussssttt fine on a 4 layer cake. Amazing!

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as1wewillsurvive

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Reviewed: May 12, 2009

Very good minus the Almond Extract. The first time I made this frosting I used the Almond Extract and it was way too over powering. The second time I left out the Almond and it was wonderful!

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msaimee

Cooking Level: Intermediate

Home Town: Fresno, California, USA

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Reviewed: May 7, 2009

The word "sturdy" caught my eye in the name of this recipe, so I tried it -- twice. The recipe failed both times. The first time, I whipped the cream cheese a very long time until it was light and fluffy. The finished result had a consistency of Cool Whip (with a much better taste), but was definitely NOT sturdy. So, I tried adding a bit of additional sugar to stiffen up the mixture. It immediately disintegrated into a gloppy bowl of sweet cream butter and buttermilk. Being a glutten for punishment I tried again. The 2nd time I added an envelope of whipped topping mix. Again it failed, never reaching any kind of "peaked" consistency. I wasted a quart of whipping cream and a pound of cream cheese. Normally, making whipped cream from scratch requires absolutely fat-free bowl & utensils. So, a recipe that combines cream cheese & whipping cream defies the odds. But, with all the good reviews, I thought I would try it. I wonder about those reviews. Where do they live? I live in Florida. Perhaps that's the difference? Although I do agree, it would make a great dip for fruit.

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Beadanurse

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Ocala, Florida, USA

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Reviewed: May 1, 2009

This was not stiff at all, although the taste is really good, it turned out too watery & I followed the instructions exactly as it says.

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I Love Baking !

Cooking Level: Expert

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Reviewed: Apr. 29, 2009

I try so very hard to not give low ratings. :-( This turned out just awful for me! Like others, my frosting is not stable at all - not even close! I think if I'd have whipped it any more, it might have turned to butter - it got to stiff peaks - but after it sits for literally 30 seconds, it's soft and won't hold its shape again. I started with ice cold cream - had it in the freezer for 20 minutes before I began - and ice cold bowl and beaters. Room temperature cream cheese. The flavor is alright, but really quite bitter for some reason. New cream cheese, new cream. IF I were to make this again, which I just can't imagine doing, I'd add at least a cup of powdered sugar to the finished frosting to help give it some body; otherwise, I have cupcakes literally dripping with frosting. I honestly don't even think it would do well on a sheet cake. :-( I have no clue how those who took pictures of this frosting actually have any height...

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Tulips*n*Truffles

Cooking Level: Expert

Living In: Cedar Falls, Iowa, USA

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Reviewed: Apr. 26, 2009

this is great stuff...nuch lighter and sturdier than buttercream...two thumbs up!

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ORVILLE76

Cooking Level: Expert

Living In: Winona, Minnesota, USA

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Reviewed: Apr. 26, 2009

This was a great recipe. I just think it needed a bit more sugar. I will definitely use it again. This time I used it to top chocolate cupcakes and it was sturdy enough to be piped on.

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