Reviewed: May 21, 2009

As previously stated. Stick the mixing bowl and the beaters in the freezer before starting. Beat the whipped cream until very stiff. Stick the whipped cream in the freezer while mixing the cheese part, and then fold back it in and chill again before frosting. Absolutely no problems here. It was delicious, held up beautifully, and I added some cocoa powder to the cheese mixture since I used the white cake recipe. Double yum!

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HADHAFANG13

Cooking Level: Intermediate

Home Town: North Richland Hills, Texas, USA

Living In: Olympia, Washington, USA

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Reviewed: May 21, 2009

Loved this one! Will use again and again!

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Nicole

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: May 20, 2009

Oh holy yumminess!! This was a GREAT frosting recipe. I tried it in 3 variations. 1. The original-- scrumptious! 2. With lemon extract added-- was okay, but not great. 3. With extra vanilla-- you can't go wrong with this either, it was yummy. 4. (Yes, saving the best for last) With 8 pureed strawberries (skinned so there were no seeds), 2 tablespoons strawberry syrup, and 1 cup yoplait strawberry yogurt mixed together and then folded into the original frosting recipe-- to die for!!! (I justify this as a healthy alternative because it has the cream = dairy, strawberries = fruit, yogurt = dairy... yes, I'm bad!) This recipe get's 5 stars because the original version is GREAT and it is even better with the strawberry additions above and served over angel food cake or angel food cupcakes. TAHNK YOU Tom for sharing this keeper!

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MAMMABEAR98034

Cooking Level: Expert

Living In: Kirkland, Washington, USA

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Reviewed: May 16, 2009

Absolutely the best cream cheese frosting I have ever had/made. I would give it 10 stars if I could. I did put the bowl, beaters and whipping cream in the freezer for a few minutes before I whipped it. I whipped the cream first then the cream cheese mixture. I put it on carrot pineapple cake l (from this site) and everyone loved it.

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Tracy

Cooking Level: Intermediate

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Reviewed: May 15, 2009

This was really good. Stable enough to frost a cake but not to decorate with. Next time I'll have to adjust the liquids. Hopefully I'll be able to decorate with it. Used for "Frosted Banana Bars."

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: May 14, 2009

This is by far the best frosting that can be used for just about any cake. It is so light and fluffy. It is not too sweet or too cream cheesy. I have people request this frosting any time I am asked to do desserts. Give it a try. You will not be disappointed.

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tifmarquez

Cooking Level: Expert

Home Town: Lewisville, Texas, USA

Living In: Denver, Colorado, USA

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Reviewed: May 13, 2009

My family loved this frosting! I caught my husband raking it off of the cake! Very light and creamy not to sweet!

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Woosababy

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Reviewed: May 10, 2009

WOW!!! This has to be the best frosting I have ever tasted. I used it on the Strawberry Cake recipe from this site and it was awesome! I made sure to do as others suggest and whipped the whipping cream till it was almost butter and then after whipping the cream cheese for 10 minutes whipped the two together for another 10 minutes. The icing was smooth, easy to work with and transported great in a cooler. Yummy, Yummy!!!

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Roaminggirl

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Reviewed: May 10, 2009

We haven't eaten the Hummingbird Cake I made for Mom's day yet, but this frosting is AMAZING!!! I am SO GLAD that I found it and that I read the reviews ahead of time so I was able to heed their advice. Definately whip the heavy cream until it's practically butter, about 5 mins on hi speed, scraping the sides. Get it as thick as you can. And whip the sugar/cream cheese part for about 5 mins as well, med-hi until the sugar granules have fully disolved. And although it says to fold them together, I used the mixer, on med-lo to get it nice and evenly smooth. I mixed crushed pineapple into 1/3 of it for the cake's filling and I could eat that with a spoon! Left covered in the frige overnight and it was so easy to frost in the a.m. I LOVE cream cheese frosting, but not the heavy, butter-ladden ones, This one is light, perfectly sweet and cream cheesy. I will NEVER use another cream cheese frosting recipe ever again!!! Could easily be made (almost) healthy with FF cool whip and cream cheese too.

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Starlet

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

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Reviewed: May 10, 2009

I was making cinnabon clones when I realized I didn't have any confectioner's sugar for the frosting. I searched for another cream cheese frosting and this one popped up. It was a nice, lighter alternative to the frosting listed with the cinnabon recipe.

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followthebeat

Cooking Level: Intermediate

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Reviewed: May 8, 2009

Absolutely delicious! As another reviewer shared, whip the cream first in chilled bowl. Does not get runny. Yum! Lighter than the usual cream cheese frosting. I've found my new favorite cream cheese frosting!

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Sharon Fritz

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Reviewed: May 8, 2009

Wow! This is a great recipe! I needed a whipped cream-type frosting for a strawberry cake that would be sturdy enough for decorating, as well as for sitting at room temperature for a couple of hours! This one was just right; the cream cheese was just enough to make it sturdy without making the frosting too heavy. It tasted wonderful, and I will definitely make it again!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: May 3, 2009

This is really yummy frosting! This was excellent on the dark-chocolate cupcakes I made for my daughter's 3rd birthday party. I was in a hurry and subbed a an 8-oz tub of Cool Whip in place of the whipping cream. It worked like a charm! SUPER EASY! The frosting turned out very fluffy and light, perfect for cupcakes (I did not pipe, though). I added a little pink food coloring and sprinkles - it looked so appetizing & the little party-goers just loved them! The taste was excellent, and the frosting actually held up really well even after leaving the cupcakes out of the fridge for a couple hours. I had several moms ask for my recipe - they couldn't believe how good it was and were even more surprised when I showed them how simple it was to make!!

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Shanna

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Reviewed: May 3, 2009

Loved this recipe on top of the Hawaiian Wedding cake! Excellent!

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Connie Davis

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Reviewed: May 2, 2009

This is delicious! I use this for my carrot cake, because it is light and not as sugary as the usual carrot cake frostings

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BSMISSEN

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Reviewed: Apr. 26, 2009

I made this exactly as written and it came out great! Love the very light and creamy texture and it got rave reviews at our family gathering. I would say that when whipping the cream, err on the side of overdoing it. You are on the right track if it is nearly butter by the time you are done, and remember, the buttercream frosting everyone seems to love is made with... butter! So whip away and don't worry about overdoing it. Same with the cream cheese mixture - the longer you do it, the smoother it will be. Thanks for a great recipe!

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APPLESPEARS

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Reviewed: Apr. 26, 2009

This was an excellent recipe for a "light" cream cheese frosting. We're not big on cram cheese frosting so this fit te bill for my carrot cake. I did however decrease the cream cheese and sugar. I was able to pipe it. I filed my bag and refridgerated it. I did notice that as I wa piping my hands warmed it up so I had to place it back into the fridge for 20 monites. I was then successfully abble to frost my cake. :)

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Vickie72

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Reviewed: Apr. 25, 2009

This was really good! I used 1/2 the amount of sugar. I also whipped up the whipping cream first and then incorporated all of the other ingredients. I tinted it pink - and it was really tasty!

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Apr. 20, 2009

SOOOOOOO good and easy to make!! the frosting piped onto my cupcakes extremely well and stood up high for hours! will definitely go into the recipe book! thanks! =)

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tina95

Cooking Level: Beginning

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Reviewed: Apr. 20, 2009

I gave this recipe 4 stars because without the heavy cream the recipe by itself is great, but because I read all the reviews before using it and changed the amount of ingredients I felt I could not give it the full credit that it deserved. I have to agree, like many reviews before me who said the filling was way too water, I added 3 tablespoons of heavy cream only after I mixed all the ingredients. My grandfather always used to say (he was one of the best bakers I know) you can always add flavor and texture, but you can never take out. Also, since I was going for a filling and wanted a custard type filling. I used granulated sugar instead of confectioners sugar. I find when you use confectioners sugar the outcome is more of a frosting and not a filling. Over all my strawberry cream cheese filling came out wonderfully.

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hezekiah

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Whipped Cream Cream Cheese Frosting

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