Reviewed: Mar. 7, 2009

Frosting came out perfect for my red velvet cake. It's not runny at all! Very fluffy and tasty. The key is to beat the heavy whipped cream until it is whipped.

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design

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Reviewed: Mar. 3, 2009

This is an AWESOME frosting. Rave reviews from everyone. It is important that you whip the heavy whipping cream until it is VERY stiff. I think this is why people say it is runny. It is not runny at all if you follow the directions and use the proper ingredients/techniques. Fabulous and not overly sweet.

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wendym

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Reviewed: Mar. 2, 2009

Delicious! I was a little confused about the "white sugar" because powdered sugar is usually used in frostings. I decided to use 'granulated sugar' and it turned out perfect.

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jillbert40

Cooking Level: Expert

Home Town: Rosamond, California, USA

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Reviewed: Feb. 26, 2009

Excellent. So light and fluffy, not like normal cream cheese frostings. I followed the recipe exactly and it was perfect!

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Kimberly

Cooking Level: Expert

Home Town: West Chesterfield, New Hampshire, USA

Living In: Chesterfield, New Hampshire, USA

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Reviewed: Feb. 25, 2009

Oh. My. Gosh. This is heaven, pure heaven. I loved the flavor the whipping cream gave this frosting. Exactly what I was looking for. I will use this again and again.

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barnesam

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Reviewed: Feb. 23, 2009

Light and delicious! Thank you!

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Beth

Cooking Level: Beginning

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Reviewed: Feb. 23, 2009

This came out perfect for piping and the flavor was sensational!!! This is a must try! I did take advice from others and used chilled bowl/beaters for the whipped cream and a warm bowl for the cream cheese mixture! This was Awesome!!!!

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JenniRose

Cooking Level: Intermediate

Home Town: Palm Coast, Florida, USA

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Reviewed: Feb. 21, 2009

Absolutely perfect! I followed the recipe exactly, using a chilled bowl/beater for the whipped cream. I piped 6 dome shaped cakes - the frosting was light enough to make piping easy, but thick enough to maintain it's shape through my daughter's 1st birthday party. By far my FAVORITE frosting recipe I've ever had!

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adelynsmommy

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Reviewed: Feb. 16, 2009

This frosting turned out wonderful and it was light and delicious. I did not change this recipe at all. I did not find it runny. I put a bowl and beater in the freezer before hand. I whipped the cream for more than 5 minutes on high speed to get the whipped cream consistency that I liked. Before I frosted the cake, I put it in the fridge for about 1/2 hour. I used it on a red velvet cake. It makes enough for a 2 layer 9x13 cake.

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GREEDY_GRETCHEN

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Reviewed: Feb. 16, 2009

Im giving this a 2 star cause the original recipe didnt work for me. Too runny and was grainy from the white sugar. I made changes and it turned out wonderful. I wont use any other frosting again. I used 1 1/2 cup powdered sugar instead of white sugar and reduced heavy cream to 1 cup. Much better. This was creamy and mild in sweetness, which means it will go with any cake without over powering it. I havnt tried piping it, but it was holding its shape when i frosted my Chocolate Suprise Cupcakes.(from this site, its a must try) It might be to airy for piping, but i bet you could get away with doing a border. Yumm Yumm.

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darthotto

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Reviewed: Feb. 15, 2009

My first attempt making homemade frosting! I followed the recipe exactly and it turned out really good. Hubby & I really liked the flavor and kept stealing licks from the bowl. I do have to say that mine came out way too soft for piping, and I kept it in the fridge for quite awhile. I just ended up spreading the frosting on with a knife. I will be making this again, we really liked the nice and fluffy texture of this frosting.

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Catlin

Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

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Reviewed: Feb. 15, 2009

The best.I did change the granulated sugar to powdered sugar after reading reviews. I had no problem with the frosting setting. I would say if you did ,dont blame the messenger make sure your cream has stiff peaks. Thanks

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Brenda

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Reviewed: Feb. 14, 2009

This is the yummiest! It is not the best for piping however. You can do a border, stars and writing. Don't expect to get a good rose out of it. I will definitely make this again because it is the best tasting.

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sparkysarah

Cooking Level: Expert

Home Town: Worland, Wyoming, USA

Living In: Sheridan, Wyoming, USA

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Reviewed: Feb. 14, 2009

This was delicious! I substituted about 1 1/2 cups of powdered sugar for the granulated sugar, and refrigerated it for a while before frosting. Yum!

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lswebs

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Reviewed: Feb. 10, 2009

This was to sweet so I put the cocoa in and what a differance. I just thought it could be creamer. I will make this again but just felt it only rated 4 stars.

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Dee B

Cooking Level: Expert

Living In: West Chester, Pennsylvania, USA

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Reviewed: Feb. 9, 2009

Since I wanted to pipe the frosting onto cupcakes, and given some reviews indicated this frosting wasn't firm enough for that, I adjusted the sugar and cream to suit my needs. I used powdered sugar rather than white, and reduced the whipping cream to 3/4 cup. Once I had the frosting made I chilled it just long enough to make it of piping consistency. This was a light, fluffy cream cheese frosting which was the perfect choice for "Red Velvet Cupcakes," also from this site.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Feb. 8, 2009

Very delicious and easy! I used this on a chocolate ice cream cake!

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Karen

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Reviewed: Feb. 5, 2009

VERY Delicious! I use this frosting recipe for most of my cakes now. I've had friends ask for it after tasting it on a cake I made. It's not too super sweet which is what I like.

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