Reviewed: Nov. 8, 2009

Yummy, yummy, yummy! I used this on top of red velvet cupcakes and it was fantastic! A light and fluffy version of cream cheese frosting. Make sure you use the heavy whipping cream, not a substitute, because that's what makes this recipe great.

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thefayray

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Reviewed: Nov. 5, 2009

I thought this was a great frosting. I usually like butter in my cream cheese frosting because I like the sweet/salty flavor, but this is just great. I read a review saying it was too runny, I didn't have a problem with that at all, if it is too runny, you probably didn't whip the cream enough. I whipped it until it was quite thick just so I could pipe it, and it piped great for me. I will definitly use this recipe again.

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CHELSEAK3

Cooking Level: Expert

Home Town: Holladay, Utah, USA

Living In: Riverton, Utah, USA

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Reviewed: Nov. 5, 2009

This is by far the best cream cheese frositng that I have ever had!!!

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missricki

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Reviewed: Nov. 4, 2009

I have made cream cheese frosting 100x using different recipes. With that being said, I know you have to chill the bowl, beaters, cream cheese at room temp., etc. This recipe was runny. Not thick enough at all.

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STOCKMTWO

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Groton, Connecticut, USA

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Reviewed: Nov. 2, 2009

My friends and I use this on cakes and cupcakes all the time! This Frosting is so yummy and easy to work with.

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cnhay5

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Reviewed: Nov. 1, 2009

Amazing! Light, fluffy, not too sweet, just enough cream cheese taste and excellent for red velvet cake/cupcakes. Loved it!

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thisgirldrea

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Reviewed: Nov. 1, 2009

I really love this recipe. I've used several times now with different recipes. It's easy to make and it's great when the traditional cream cheese frosting is too sweet or overpowers what it's frosting. The tips here are great. I've used powdered sugar and granulated - both work fine, but I prefer the powdered. Light delicious and hold up well. I would not pipe it.

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Walt's Chef

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Reviewed: Nov. 1, 2009

HEAVENLY. This icing is highly addictive and can be eaten straight from the bowl! My all time favorite recipe for icing.

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KristiD

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

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Reviewed: Oct. 29, 2009

LOVE this frosting. I used it on the two ingredient pumpkin cake recipe from this site. It was a BIG hit with the book club. I will use it from now on as my cream cheese frosting recipe but will probably add a splash of grand marnier. The Boozier the better!

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yummymummy

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Reviewed: Oct. 29, 2009

This was relatively easy, not overly sweet, and it got pretty good reviews at work. I think I didn't beat the cream cheese and sugar enough to get it light and fluffy, and my version would never have held up for piping. But I believe it's possible. I never bother with a chilled bowl or beaters for whipped cream - just throw it in the food processor and let it do all the work. Be sure to stop before it separates into butter though =)

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WeirdAuntMartha

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Hopkins, Minnesota, USA

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Reviewed: Oct. 29, 2009

This is probably THE BEST frosting I have ever made. The only thing was that when folding we couldn't get everything to really mix together so I ended up beating it at the lowest speed for about a minute and everything mixed perfectly.

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Nurit

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Reviewed: Oct. 26, 2009

This frosting is great! But it was a little soft probably because I didn't get the peaks stiff and I was in a hurry because I was making them for a baby shower. But I got so many compliments on them. This frosting made the cupcakes awesome!!!

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elswinnie

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Reviewed: Oct. 24, 2009

This is a very good frosting I use it for everything that needs frosted. I have also replaced the vanilla extract with almond extract and it was excellent.

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JoyCw5

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Reviewed: Oct. 24, 2009

It was GREAT!! I did take the advise of others and replaced sugar with powdered sugar. I also put the finished product in the refrigerator to set before frosting the cake, to ensure it wasn't runny.

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Jenny Rigsby

Cooking Level: Intermediate

Home Town: New Port Richey, Florida, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Oct. 24, 2009

I thought this frosting was okay. I like my frosting thick and frosting like, and this was like cream cheese flavored whipped cream. Mine didnt turn out runny at all. I think the key to it not being runny is beating the whipped cream not just until soft peaks form, but until it is thick thick. Then most importantly use POWDERED sugar (i used 1 cup). I think the submitter must have ment powdered not reg white sugar. But that made all the difference in the world. Mine was light, and airy like cool whip but thicker than cool whip. It would be fantastic on a strawberry cake. I made it for a banana cake and thought it was just ok.

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kadieroo83

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Reviewed: Oct. 23, 2009

I AM IN LOVE! I love cream cheese frosting and when I made this I could not believe how light and fluffy this was. I used it to pare with Banana Cake IV from this site (this cake is heavy so I wanted the icing to be light and this was the perfect pare for me). Thank you, Thank you for this wonderful recipe I can't wait to find something else to put it on.

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sweet2th

Cooking Level: Intermediate

Living In: Manteca, California, USA

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Reviewed: Oct. 23, 2009

Soooo good but i did use powder sugar insted of regular

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84745

Cooking Level: Intermediate

Home Town: Hurricane, Utah, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 17, 2009

Planned to use this frosting to top recipe from this site - Mary Ann's Carrot Cake - however, I'm passing on it. I was disappointed on both flavor and consistency. Whipping cream almost turned to butter; my fault for not watching more closely. Other ingred's beat smooth at sight, but were runny; also, grainy from white sugar. Add'g whipped cream didn't change consistency; it was still runny. Frosting was way too sweet for my taste buds. If I make this again I will substitute white sugar with Apriva, as "A" is more not so grainy. Some recipes work for me, some don't - trying a new one is what it's all about to become an expert "chef" in my kitchen. Thanks, Tom, for the challenge.

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The King's kid

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2009

I think that this recipe and I were meant to be! My daughter & I made cupcakes, then I realized we were out of powdered sugar for frosting. So, I checked AR of course to see what I could find. I was so excited when I found this recipe. I *just happened* to have 1-1/2 cups of whipping cream left over from making ice cream. I only buy whipping cream 2 or 3 times a year and I just happened to have the EXACT amount needed for this recipe! Best of all is that this recipe is awesome. It could have easily iced 4 dozen cupcakes. I only made 2 dozen and it took all the will power I have to not eat the rest of it right out of the bowl. I LOVE this recipe. I will be making it from now on. This recipe and I were meant to be!

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7FROMHEAVEN

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Reviewed: Oct. 14, 2009

I loved this icing! We used it on my sons birthday cupcakes and it was just right. It was a bit soft but piped fine. We weren't really looking for any great detail anyway - just cupcake coverage. Unlike most icings this one was light - delicate - delicious!! Not too sweet with a velvety mouth feel that reminded me of whipped cream. I usually scrape most of the frosting off my cakes and cupcakes but I ate every bit of this icing! If you want something that will not overpower your dessert with a sickly sweet frosting this is it!

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