Reviewed: Jul. 9, 2009

This was very good, but it was a little grainy from the sugar. I think next time I will replace the sugar for honey. It isn't a frosting that you can pipe, but it's just an easy topping for a quick sheet cake!

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mommak

Cooking Level: Intermediate

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Reviewed: Jul. 7, 2009

Yummm.. I love anything with cream cheese. :D

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m

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2009

It was whipped as promised but not as great as I had hoped. Tasted a bit strange...maybe because I paired it with a cake that did not turn out so great either.

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jennipupu

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 5, 2009

I made this to go on a the Gelatin Poke Cake. I had some whipped topping I needed to use up, so I used that instead of heavy whipping cream. Since whipped topping already is sweet, I cut back the sugar to 3/4 c. It is good for just spreading on a cake, not sure about the piping.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Jul. 4, 2009

This was awesome! A flavorful yet light icing. Not too sweet. I used this on a yummy chocolate cake and everyone raved about it. I cannot attest to the piping quality but the icing was fairly thick making it just as instructed, not runny for me at all. I did cool the mixing bowl before whipping the cream and beat the cream cheese first as earlier suggested. This will be used on many cakes of mine in the future, I guarantee it!

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CBRANDSON

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Reviewed: Jul. 4, 2009

Delicious on carrot cake. Exactly what I was dreaming of. I used exact measurements and followed other's advice to ensure proper consistency and it turned out great! Winning tips: - Chill a SMALL bowl and whisks in the refrig or freezer for 10 mins. - Whip the cream BEFORE beating the creamed cheese (ensures no traces of creamed cheese or oils in your whisks) - Return the whipped cream to the refrig while you beat the creamed cheese/sugar - When done icing cake, put cake in refrig to set.

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ksat

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Reviewed: Jun. 30, 2009

When I first made this icing, I wasn't sure if I would like it because it really tasted too strongly like cream cheese. BUT once I frosted my cake and let it sit in the refrigerator overnight, it was fantastic! Just what I was looking for. I iced a double layer white cake with strawberry puree in it and topped with strawberries for a strawberry cake.

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carrie_cooks

Cooking Level: Intermediate

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Reviewed: Jun. 26, 2009

Wow.. My measurements were a bit off because I was using what I had on hand; 8oz of heavy cream whipped and then I added just about 1/4 cups sugar into the cream, whipped it and then threw in about 10oz. of whipped cream cheese and continued blending in same bowl.. I didn't add any vanilla because I like the flavor of cream cheese! Very good on my poke cake... Thanks!

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Jun. 23, 2009

This was fabulous! I can't stand cream cheese frosting or heavy frostings so it is great that the whipped cream makes the frosting so light. Maybe I got lucky but I just followed the instructions and it turned out great! I didn't have to chill anything special. The directions didn't specify any speed for the whipped cream and that was what I was worried about since I had never made it before. I just whipped the diddly out of it until the stiff peaks formed. :) I was a little afraid of it collapsing from my folding but, really, it held together very well. Only thing was, I found it really difficult to spread. Maybe I was just afraid of it because it was so light but even trying to pipe it didn't work well for me. So, yes, it was the ugliest cake I've ever made but the taste soooo makes up for it. :) Thank you for the great recipe!

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Vivianne417

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2009

This is awesome! I made it using powdered sugar instead of granulated. I frosted carrot cupcakes with it. The consistency was fine for spreading it on cupcakes. It is light and not too sweet. Others reported the consistency being too thin, but by adding additional powdered sugar it could be thickened up. I had no problem with the consistency, but I beat the whipping cream a bit more than stiff peaks, but more like fluffy butter. My family LOVED this.

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Lisa

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Reviewed: Jun. 22, 2009

I liked the taste. It was lightly sweetened, smooth and a hint airy with a strong enough dose of cream cheese. I felt it was fairly easy to make too. Initially, the frosting was grainy from the granulated sugar, but keeping it in the fridge for a day or two smoothed it right out. I was also told that the frosting was really soft when in room temp but really hard out of the fridge. (I only made and ate the frosting. Didn't frost it.) Here's a tip, if you can, whip the whipped cream while making the cream cheese mixture because it took a while for the whipped cream to whip. But keep an eye out for it! I would definitely make and eat this again.

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cynlo

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Reviewed: Jun. 21, 2009

I think this is a very good frosting, maybe just not that firm for piping purposes, though. I only substituted confectioner's sugar (1 3/4 c), used it on a chocolate bundt cake and garnished with fresh strawberries. I cut the cake in half and put some frosting and strawberries in the middle, and did the same on top. Everyone liked it, mostly because it was not excessively sweet, thanks for the recipe !

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nemrac

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Reviewed: Jun. 21, 2009

This was good, but not great. The flavor is nice and light, but it is too thin. I frosted a single layer strawberry cake, but I wouldn't use it on a layer cake or for piping.

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momof2

Cooking Level: Intermediate

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Reviewed: Jun. 20, 2009

I was looking for a frosting for a cake I made for a good friend, as she doe not like buttercream frosting (shocking!) I saw this one and thought it would be perfect. Cream cheese flavoring, but nice and light, not too heavy. It is easy and quick to put together and tastes absolutely fabulous! I couldn't be more pleased! I doubled this recipe for a 1/2 sheet cake and had plenty to spare. Kids can spread on graham crackers to use up the leftovers! Quick and tasty treats.

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Angel

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Reviewed: Jun. 16, 2009

I could eat the whole bowl and put this on nothing but a spoon. It is that good.

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Thogan

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Reviewed: Jun. 13, 2009

This is definitely my favorite frosting for almost any cake or cookies! thanks for sharing!

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KrissiG

Cooking Level: Expert

Living In: Danville, Virginia, USA

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Reviewed: Jun. 11, 2009

Excellent - light, fluffy and not too sweet! Make sure to chill your bowl and beaters before whipping the cream. I substituted powdered sugar for the regular sugar. I know it says to fold in (which technically means by hand) the whipped cream to the cream cheese mixture, but I used the mixer on low speed until I got a normal frosting texture.

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daniellepaul

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Reviewed: Jun. 9, 2009

This frosting is so delicious! Not too sweet & not too "cheesy". Gave it 5 stars with the substitution of powdered sugar for granulated sugar. I substituted 1 3/4 cup powdered sugar for 1 cup granulated sugar & it was perfect. I chilled the beaters, bowl & heavy cream while I was preparing dinner & left the cream cheese on the counter to soften. I beat the heavy cream in its bowl for about 8-10 mins til it was thick & fluffy with several peaks, then placed bowl back in fridge. I then washed the beaters & beat the remaining ingredients(powdered sugar, cream cheese, vanilla, salt) in separate bowl for 8-10 mins. I placed that bowl of ingredients in the fridge along with the whipped heavy cream for about 10-15 mins while completing dinner. I took out both & folded the whipped cream into the cream cheese mixture until well blended. Oh my goodness! I could have eaten the frosting straight from the bowl it was so delicious. :) I placed the finished frosting back in the fridge overnight to chill. I am using the frosting on a white cake made from a recipe on this site. The frosting made enough to frost 2-9" round cakes. This was definitely a yummy, yummy frosting & highly recommended. The key to getting the thickness for piping uses is to substitute powdered sugar for white/granulated sugar & refrigerate for at least 30 minutes. I wouldn't recommend attempting to pipe this after immediately making because it needs time to chill.

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Val

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Reviewed: Jun. 8, 2009

This was excellent! I followed the recipe exactly and I put it on the "One Bowl Chocolate Cake" recipe also on this website.

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AMYROCHA

Cooking Level: Intermediate

Home Town: Tillamook, Oregon, USA

Living In: Pacific City, Oregon, USA

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Reviewed: Jun. 5, 2009

This is a great frosting!!!!! I like several others who have reviewed use powdered sugar because I feel that it helps stabalize the frosting more because of the corn starch. I like to omit the vanilla and use some fresh lemon juice and lemon zest and make it a lemon frosting for my lemon cake. When I make it everyone asks for the recipie. If you like it extra tart then I would squeeze several lemons and reduce the liquide in a sauce pan, let it cook completly and then add it to the cream cheese so as to not make it tooo runny. I use vanilla and cinammon on pumpkin cake too it is great.

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littlepickering

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Whipped Cream Cream Cheese Frosting

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