Reviewed: Jan. 23, 2008

Excellent frosting--I couldn't stop eating it out of the bowl. I want this for my wedding cake.

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Reviewed: Jan. 4, 2008

This was really good! I just made it for my son's birthday cupcakes and it was so easy and not too sweet. Instead of using a mixer, I used my food processor (chopping blade) and it was nearly done by the time I finished pouring the cream in! The processor really cut the time down and is powerful enough to turn your cream into butter, so don't let it go too long!

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GoodFood

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Reviewed: Oct. 22, 2007

Wow! I made this for my child's birthday strawberry cake. Totally STURDY. I decorated it on a cake tray and put a glass dome over it.I drove a half hour from home with the AC blowing on it in the front seat (buckled in the seatbelt). It totally held up perfectly. I used chilled softened cream cheese. Everyone was raving and 2 people were fighting over the last piece. Thank you for the recipe.

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Lindsay L

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Reviewed: Sep. 27, 2007

I was asked to make a wedding cake for a friend on which the frosting was not too sweet. She absolutely loved the flavour. As for sturdiness, I added a package of gelatine powder just before decorating as the cake would be sitting in the fridge overnight, and out on a table for a few hours. Definately a good alternative to supersweet buttercream.

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Artemis

Cooking Level: Intermediate

Home Town: Cambridge, Ontario, Canada

Living In: Barrie, Ontario, Canada

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Reviewed: Jul. 27, 2007

OK as a fruit dip but a bit tangy from the cream cheese. I'd use it on a 9x13 cake with berries but not on other cakes. Not what I was looking for in a whipped cream frosting.

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KBINSTURNER

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Reviewed: Jul. 23, 2007

This icing is simply delicious! However, it was not as "sturdy" as I had hoped. Perhaps because I was using a hand mixer instead of the "whisk attachment" mentioned. I will try this again, but will use a chilled bowl, beaters, and won't soften the cream cheese as much as I did. I do have to say that my daughter and nephew completely ignored my cake, and just licked the frosting off!

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amg

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Reviewed: Jul. 19, 2007

This recipe gets ONE star, only because the flavor was decent. It was NO WHERE near sturdy - more like a pudding than frosting. Such a let-down.

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ihavethesedreams

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: Jul. 17, 2007

Super easy to make. I cut the recipe in 1/2 for a batch of cupcakes. I used powdered sugar, but next time will try white sugar as the recipe calls... wasn't as sweet as we would have liked. Would be perfect for a dip for fruit or as a binder for fruit salad.

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mom2hhh

Cooking Level: Expert

Living In: Eugene, Oregon, USA

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Reviewed: Jul. 17, 2007

Wasn't what I was looking for as a frosting, but we used it as a dip for fruit and it was excellent.

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JILL M.

Cooking Level: Expert

Home Town: Parlin, New Jersey, USA

Living In: Bear, Delaware, USA

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Reviewed: Jul. 1, 2007

We used this frosting on the American Flag cake made with blueberries and strawberries. We also used original cream cheese because that was what was on hand. We took it to a BBQ and everyone wanted the recipe! VERY sturdy compared to other whipped cream frosting recipes. My husband who used to be the cake decorator at our local Safeway was VERY impressed. I would use it as a dip for fruit as suggested also, YUMMY!!!

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PAMELIA

Cooking Level: Intermediate

Home Town: Gardnerville, Nevada, USA

Living In: Shelton, Washington, USA

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Reviewed: Jun. 23, 2007

I just served this frosting on my baby boy's first birthday cake. It was a BIG hit, and in my book is perfect--thicker than whip cream frosting and lighter than buttercreme. A great fresh flavor and not too sweet. I used full-fat cream cheese because the store i went to didn't have reduced fat. This will become my standard frosting.

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