Reviewed: May 19, 2012

So very wonderful! I used regular cream cheese because it was what I had on hand and left out the almond extract and replaced it with additional vanilla. Thanks for sharing this recipe!

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Reviewer:

Cookie Lady

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Reviewed: May 17, 2012

Awesome icing! It even held it's shape while outside (on a mild day). I loved the flavor.

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Miriam

Reviewed: May 12, 2012

I've gotten nothing but compliments every time I've made this. It is delicious!

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SOOOSIE

Cooking Level: Intermediate

Reviewed: May 11, 2012

Cream cheese is definitely a very prevalent flavor in this... not 100% what I was looking for...would be fantastic on something fruit-based. As many previous reviews state- not a replacement for buttercream texture, much softer, but should hold for a basic frosting job.

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Weyrfalcon

Reviewed: May 5, 2012

Best. Frosting. EVER! This truly is epic frosting. I made Jell-o poke cupcakes in a variety of flavors for Easter and decided on trying this frosting since half of my family loves whipped cream frosting and the other loves cream cheese frosting (and I needed something sturdy enough to hold up for a 45 minute drive). This frosting not only made the drive, but it got RAVE reviews! We ended up having enough to frost some of my sister's sugar cookies and it was delicious on those as well. I don't want to forget to mention how great this tastes on fresh fruit, too! Thank you so much for sharing this recipe. I will use this frosting for the rest of my life! One tip: Unless you have clear vanilla extract for this recipe, plan on at least tinting your frosting a little bit to offset the brownish tint that comes from regular vanilla extract. Enjoy!

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CrystallineTulip

Cooking Level: Beginning

Home Town: San Benito, Texas, USA

Living In: Rochester, Minnesota, USA

Reviewed: May 3, 2012

Love this recipe. I do not use the almond extract though, its just too much for me. I made a friends wedding cake and used this icing for it. It turned out great and all the guests loved it! for the top layer i did use the almost extract for in between the layers on red velvet cake. I have used this for decorating quite a few times and everyone loves it!

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cbickell

Reviewed: May 2, 2012

This was delicious and very light tasting!! Not too sweet or sour, just a perfect balance. Perfect for cupcake swirls, but has anyone tried piping decorations like roses etc? And would I need to add gelatine or mirangue powder and how much? Thanks Jo-Lynn for an awesome recipe and looking forward to hearing anyone's suggestions on making it more sturdy for piping :)

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Reviewed: Apr. 29, 2012

My first review but couldn't resist sharing how AWESOME this frosting was for my daughter's "Dirt n' Worms" birthday cupcakes. DON'T BE AFRAID IF YOUR A BAKING NOVICE! I'm not the best baker but followed feedback from the reviews. My tips: 1) Chilled my KA bowl and whisk in the freezer for about 30 minutes. 2) Chilled the heavy cream for about 15 minutes. 3) For CHOCOLATE frosting, I added about 1/2 c. cocoa powder and 1/4 c. confectioner's sugar (in addition to the granulated sugar in recipe). 4) Used reg. cream cheese. It was light and creamy and if I could bathe in it I think I would. Enjoy!

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amischler

Reviewed: Apr. 29, 2012

I've now tried this recipe 3 times. The first time it turned out perfect but I've never been able to repeat the success of that time. I make it the same, according to the recipe, and it just flops.

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MistressMissy

Reviewed: Apr. 27, 2012

Used this for Irish Whiskey Cakes in a jar. I followed the advice of others to whip the cream cheese separate from the heavy cream and then combine the two. Left the cream in the freezer for 30 mins. and didn't bother with cold bowls or beaters. Perfect! Tasted like whip cream to me with a slight cream cheese flavor. It did not break down and was fine as a icing topping for the jarred cakes.

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