Reviewed: Feb. 3, 2008

I have been searching for a light whipped frosting that will hold up without refrigeration. THIS IS IT!! Delicious, light, and sturdy. I decorated a cake and left it at room temp overnight just to see, and it was still perfect the next morning. Also tried a chocolate variation by adding a little cocoa with the sugar. That too, turned out beautifully. Thanks!

Was this review helpful? [ YES ]
772 users found this review helpful

Reviewer:

Melissa

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.

Was this review helpful? [ YES ]
574 users found this review helpful

Reviewer:

Artemis

Cooking Level: Intermediate

Home Town: Cambridge, Ontario, Canada

Living In: Barrie, Ontario, Canada

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.

Was this review helpful? [ YES ]
499 users found this review helpful

Reviewer:

LAD

Cooking Level: Intermediate

Living In: San Francisco, California, USA

Reviewed: Aug. 3, 2008

This turned out great! It whipped up nice and fast, was fluffy and held up nicely. The only change I made was that instead of almond extract I used lemon extract. You could use any flavor you'd want with great results, Im sure. I will definitely be using this recipe again! :)

Was this review helpful? [ YES ]
184 users found this review helpful

Reviewer:

Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Reviewed: Mar. 30, 2008

I made this recipe for my daughter's Strawberry Birthday cake. My husband loves buttercream frosting (super sweet) while I prefer a light whipped cream frosting (not too sweet). By adding more sugar and using more vanilla instead of the almond extract (we don't care for that flavor) it was the perfect! Without the extra sugar and vanilla (minus the almond extract) it tasted too much like cream cheese, so I just kept adding sugar and vanilla until I got the flavor I was looking for.

Was this review helpful? [ YES ]
174 users found this review helpful

Reviewer:

BakingJewel

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Appleton, Wisconsin, USA

Reviewed: Dec. 1, 2008

Easy, great flavor, and fairly sturdy. It didn't melt, but it wasn't the best for piping. When piped, the details didn't come out as sharply as buttercream. I had to add a package of whipped cream stabilizer to stiffen it up some more. However, this would work fine as is for regular icing. I also wouldn't let this sit out for hours because it still has cream cheese and cream, which can spoil if left out too long.

Was this review helpful? [ YES ]
138 users found this review helpful

Reviewer:

chibi chef

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Gaithersburg, Maryland, USA

Reviewed: Mar. 18, 2008

This is and EXCELLENT whipped cream Frosting!! The texture is very stable and the taste is heavenly! I used a hand mixer with regular beaters,full fat cream cheese and granulated sugar. It was a cinch to make. I put in a few drops of green dye and it was a big hit at my St.Paddy's party! Thank you Jo-Lynn! This will be my cake icing forever!

Was this review helpful? [ YES ]
101 users found this review helpful

Reviewer:

Sherrilicious

Cooking Level: Expert

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!

Was this review helpful? [ YES ]
85 users found this review helpful

Reviewer:

GoodFood

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!!!

Was this review helpful? [ YES ]
83 users found this review helpful

Reviewer:

Pamelia

Cooking Level: Intermediate

Home Town: Gardnerville, Nevada, USA

Living In: Shelton, Washington, USA

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.

Was this review helpful? [ YES ]
69 users found this review helpful