Reviewed: Feb. 25, 2009

I have to admit this was a hit....I made the Tres Leche Cake and topped it with this recipe...was outstanding!! Thank you..

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Lilmo

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Reviewed: Feb. 20, 2009

Great taste as a dip perhaps, but as a fr osting, I never got it to form stiff peaks and the more I beat it, it seemed to separate. I even put in in my food processor to no avail, just got creamy, which made me think it would make a great fruit dip. Taste was yummy, but not something I could frost my cake. Darn! Don't know what else I could have done. Was really disappointed as I really thought this would be perfect on my son's sheet cake.

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Anneshirl

Cooking Level: Expert

Living In: Wichita, Kansas, USA

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Reviewed: Feb. 19, 2009

I submitted this recipe and want to make sure that people understand that my comment about "leaving it out" doesn't mean to leave it out overnight or for a long period of time -- dairy shouldn't be left out, as many reviewers have noted. The comment was meant to compare the frosting to standard whipped cream frosting which starts to "fade" very quickly and can be problematic. Also, this frosting will never get stiff enough to pipe and hold that shape -- it's frosting, not icing! Hope you enjoy! Happy baking!

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Jo-Lynn

Cooking Level: Expert

Home Town: Golden, Colorado, USA

Living In: Redmond, Washington, USA

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Reviewed: Feb. 19, 2009

I see the problem some people had. I softened my cream cheese in the microwave and as a result I couldn't get my cream to whip up (and I've made fresh whipped cream more time than I could count), it was runny and kinda clotted so I tossed it and started over. ring the cream cheese to room temp on the counter and whip it in after you whipped your cream. I still wouldn't leave it out over night because its dairy and just unsafe. I made this to go with hummingbird cake off of this site. It didn't work for piping... at all as you will be able to see from the pics so learn from me and just don't bother to try.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Feb. 18, 2009

great frosting, if I would have used it for frosting? this is unbelievable, so light and wonderful. I used some of it (added a few dashes of ground cinnamon) as a fruit dip with sliced bananas (friends said it tasted like banana bread with cream cheese) and the rest was dipped with chocolate covered strawberries.. absolutely sinful!

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NYPD K9 COP

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Feb. 15, 2009

Best icing ever!! I made this to ice a specialty strawberry filled cake and it was fabulous! Everyone raved! This is my new "go to" recipe!

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Jaci

Cooking Level: Expert

Home Town: Natchitoches, Louisiana, USA

Living In: Lake Jackson, Texas, USA

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Reviewed: Feb. 13, 2009

Loved this recipe, I didn't use any vanilla because I wanted my frosting to be very white and I was out of clear vanilla, so I used almost a tsp. of almond extract and everyone loved them. Thanks for sharing!

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Celeste

Cooking Level: Expert

Home Town: Saint Helena, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Feb. 11, 2009

Tastes soooo amazing. Nice and fluffy. I followed the recipe exactly, and I love how you can taste that almond extract, YUM!

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ILOVELUIGI326

Cooking Level: Intermediate

Home Town: Millis, Massachusetts, USA

Living In: Miami Beach, Florida, USA

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Reviewed: Feb. 5, 2009

Excellent! The frosting had stiff peaks within 3 minutes with a hand mixer. Used it with angel food cake and topped with raspberries. Held up beautifully and got rave reviews. Thanks!

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cookinconehead

Cooking Level: Expert

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Reviewed: Jan. 16, 2009

Pretty good. I would omit the almond paste until you've test tasted it. Then add it if you wish.

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Roxy

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Reviewed: Jan. 12, 2009

I used regular cream cheese, followed recipe and it turned out really good. It was light and fluffy, yet sturdy enough to ice a three tier cake with. I really loved the flavor of it and will definitely make this again. Thanks!

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CRISSY MARAS

Cooking Level: Intermediate

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Reviewed: Jan. 11, 2009

Excellent recipe. I will adapt this for every cake I make in the future. I increased the sugar - using 1 cup powdered sugar. I also used all coconut extract and sprinkled the top of my Cream of Coconut cake with coconut. A wonderful birthday cake for my 19-year-old son. Delicious. My daughter put in her request for the chocolate version but I don't think I can wait until her birthday to try it.

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ROBINBRADY

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Meridian, Texas, USA

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Reviewed: Jan. 8, 2009

very easy, very delicious. doesn't use many ingred. one reviewer said to let it whip for 8 min. i did that and it worked great for me. - thanks for a great recipe.

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rere

Cooking Level: Intermediate

Home Town: Kingston, New York, USA

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Reviewed: Jan. 2, 2009

I am rating this frosting recipe before I even frost the cupcakes! 5 stars for ease of preparation and speed! And taste! I did not have any almond extract so I just used 2 tsp of vanilla extract and I think the flavor is great! Light and not too sweet and overpowering, it seriously tastes as great as cool whip! I dont know about the sturdy thing bc like I said I havent even frosted the cupcakes yet, but if it works out, I will use this frosting for birthday cakes and more!

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LuLu

Cooking Level: Intermediate

Living In: Columbia, Mississippi, USA

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Reviewed: Dec. 26, 2008

I made this for my son's 1st birthday party, which was outdoors at the end of July. It held up VERY well & everyone loved it!

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rachter

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Reviewed: Dec. 23, 2008

The taste and texture of this frosting compensates for its lack of sturdiness. Its really sweet and light but I worry about it sitting at room temperature.

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ScoobyToo82

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Reviewed: Dec. 7, 2008

This is the best frosting ever! I never need to hunt for another fluffy frosting again. Aside from halving the recipe (I didn't need to fill the cake), I followed it exactly, and it turned out wonderfully. Thank you so much for this recipe!

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Griffin

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Reviewed: Dec. 4, 2008

Hands down the best whipped cream I have ever had!! It reminds me of the same whipped cream that Jason's Deli uses for their strawberry shortcake. I adjust it for my preference, only used 40z (half) of cream cheese and 1 cup (half) of heavy cream. Everything else I kept the same and followed the instruction. I had enough for a 9x13 pound cake I made for strawberry shortcake. I assembly the cake with the whipped cream and put in the refrigerator. I can't wait until dessert time tomorrow! Thanks for sharing this awesome recipe.

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twarren03

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Reviewed: Dec. 4, 2008

I have not tried this recipe yet but I am commenting on the fact people are saying it can be left out at room temp. Anything with heavy cream must be refridgerated or you are asking for trouble. People are going to get sick.

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