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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Reviewed: Apr. 20, 2009

Delicious! Easy to make, easy to work with.

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Wendy

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Reviewed: Apr. 17, 2009

Many frostings are just way too sweet for me, but this one was PERFECT!! My favorite frosting yet! Went great with the carrot cake I made! I highly recommend this frosting!

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Diana

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Reviewed: Apr. 16, 2009

Light, creamy, delicious, and not too sweet! My daughter just finished making this for my birthday cake, and I licked the bowl clean!

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MaineMom

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Reviewed: Apr. 14, 2009

Worked out great! Excellent frosting!

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Zuna

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Apr. 14, 2009

So scrumptious! I have made this recipe multiple times and it is simply delicious! I always get RAVE reviews when I serve this! Many people ask for the recipe each time because it is so light and fluffy, not too sweet and refreshing! I have had problems with the cream cheese not incorporating well to where you can still see little pieces of it on the frosting, but most recently when I made it I accidentally whipped the cream with the sweetener, salt and vanilla first. I was hoping that I had not ruined it, but I went ahead and added the softened cream cheese and beat it with a mixer until it was smooth and incorporated. It turned out to be the best "mistake" because the cream cheese incorporated wonderfully with no visible pieces! I like to serve this frosting on "Fabulous Orange Cake" found on allrecipes as well, but it would be great on many cakes.

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Bellahay

Cooking Level: Expert

Living In: Lufkin, Texas, USA

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Reviewed: Apr. 14, 2009

Delicious frosting. I followed the recipe exactly and it turned out perfect! I would like to mention that you need to whip the cream in a chilled bowl until STIFF. I put it in the freezer to keep cold while I mixed the other ingredients. I mixed the other ingredients for at least 5 min maybe more. That will smooth out the cream cheese and the sugar wont be grainy. No need to make the cream cheese room temp. Don't be afraid to over beat the cream cheese. If you follow these two things you will have a wonderful frosting that is easy to spread and pipe. Thanks for an awesome recipe!

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pattymoody

Cooking Level: Expert

Living In: Saratoga, California, USA

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Reviewed: Apr. 13, 2009

This recipe is excellent. It is light and fluffy and makes quite a lot of frosting. I used it with an Almond Bundt Cake recipe from this site and it made a very nice light dessert after a huge Easter meal. I will definitely make this frosting again. The only change I made was to use powdered sugar and almond extract because it went well with the almond cake. Thanks for sharing.

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Marsha

Cooking Level: Expert

Home Town: Rolling Meadows, Illinois, USA

Living In: Sheboygan, Wisconsin, USA

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Reviewed: Apr. 12, 2009

I really enjoyed the light and fluffy taste of this frosting recipe. The frosting was not runny at all. I whipped the cream on high in a stand mixer for a few minutes while I mixed the other ingredients thoroughly. Then I added the cram cheese mixture to the whipped cream and mixed it all very well in the mixer. I think the trick is to mix the cream longer so that it is very thick. I put this on top of carrot cake and it was very yummy! I think that I might even use this recipe for a dip for fruit! Thank you for the recipe!!!

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AmberJohnson

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Reviewed: Apr. 11, 2009

Holy Cow this was fantastic!! No more store bought stuff for us, this recipe is the one for our family. I had none of the problems that other viewers mentioned. The next time I make this I do want to try it with powdered sugar instead and see what the difference is (if any). Again, awesome!!

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Basia

Cooking Level: Intermediate

Home Town: Glendale, California, USA

Living In: Medford, Oregon, USA

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Reviewed: Apr. 11, 2009

This frosting DOES hold it's shape. You can pipe it if you want as long as you make STIFF peaks with the whipped cream. Great flavor! If you refridgerate, cover it well. It will absorb any flavor in your fridge. Will use this again.

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ConcoctionMaker

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Orlando, Florida, USA

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Reviewed: Apr. 11, 2009

This was simple and taste great. I did get a little scared at 1st, it was runny but I kept folding it until it thickened up. I used the frosting on a box yellow cake getting ready for Easter Dinner.

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ollied

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rosedale, Maryland, USA

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Reviewed: Apr. 11, 2009

This is fabulous! We especially love it on lemon cake. Mmmmm...yum!

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Tawnya

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2009

Awesome frosting! I use Cool Whip instead of the whipping cream and it's still fabulous.

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Patti'sPantry

Cooking Level: Expert

Home Town: Crestview, Florida, USA

Living In: Shalimar, Florida, USA

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Reviewed: Apr. 6, 2009

This was perfect just as written. i also used cold cream cheese and a frozen bowl and beaters. I whipped my cream in a stand mixer until it was really firm. Not sure why others had a problem with it being runny. It was amazing with the frosted banana bars on this site!

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LisaRyan

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Reviewed: Apr. 5, 2009

Fantastic recipe! I use it with Red Velvet Cake IV (found on allrecipes). Be sure to chill this frosting if you are planning to use it in a layer cake!

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abortscheller

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Apr. 4, 2009

Wow this makes a lot of frosting! I added red food coloring to make pink frosting! I think I will add more vanilla next time though. Yummy

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KendallAnn28

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Reviewed: Apr. 2, 2009

I tried using Cool Whip instead of whipping cream, and it did not turn out too bad. It was not soupy, but not thick. The texture was light and delicious.

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Samantha

Cooking Level: Intermediate

Living In: Riverview, Florida, USA

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Reviewed: Apr. 1, 2009

This was an awesome frosting for the banana bars I made. I didn't use all the whipping cream that I whipped up, because I like my frosting to be a little sweeter, and instead of the gran sugar I used about 2 cups powdered sugar. Turned out awesome! Will def use on a carrot cake too. Great recipe!! Thank you!!!

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steffie

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Reviewed: Mar. 29, 2009

Yummmmm! My 13 year old daughter made this icing to go on top of Confetti cup cakes. She added a little red food dye to give them a pretty pink shade. Had some left over so she put a bit on the chocolate chip cookies she made the following day. She is getting to be quite the chef!

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