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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AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

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Reviewed: Mar. 29, 2009

Great frosting. I thought it wasn't quite sweet enough at first, but later changed my mind...it's just right! Also, I had no problems with it being too runny....worked great on my layered red velvet cake. I did pre-chill my mixing bowl, and the whipping cream as others suggested. Will definitely make this again.

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Michelle

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2009

YUM!!! I have now made this twice - one, a double batch, and tonight a single batch - and it will be gone by tomorrow!!! The first time I used reduced fat cream cheese and grain sugar. Tonight I used powdered sugar and whole fat cream cheese. I found that I had more lumps with the powdered sugar and had to beat that longer. It was also less 'stiff' than the frosting with the 'real' sugar. Either way - it is SUPER YUMMY and you want to eat the ENTIRE BOWL!!! It is THAT good! Just make sure you beat the whole cream in a cold bowl until you see peaks - and you should be fine! LOVE IT! 10+++ Stars!!!!

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Michelle

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Leesburg, Virginia, USA

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Reviewed: Mar. 24, 2009

This frosting is decadent, yet light and fluffy. I used it to frost a plain yellow cake and got rave reviews. This also makes a yummy dip with fresh apple slices or strawberries. My kids love it sandwiched between graham crackers too.

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AEROGRRRL

Cooking Level: Expert

Home Town: Milton Freewater, Oregon, USA

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Reviewed: Mar. 24, 2009

This was absolutely the best frosting recipe I have ever used. I used it for three birthday cakes this weekend and it was the hit of the party!

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syckbytch

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Reviewed: Mar. 23, 2009

I liked this recipe. It was the first time I ever made whipped cream and it was very good. I do agree that it was difficult to pipe, but the taste was fresh and simple. Took to an office birthday and all loved it. I did only use 3/4 cup sugar and next time will try 1/2 cup confectioner's sugar, as I think it was still a little too sweet, but very good. Cake was gone in minutes! Thanks for a great recipe!

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Sylvia

Cooking Level: Intermediate

Home Town: Paterson, New Jersey, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Mar. 22, 2009

SO SO SO good. I made sure to whip my cream until it was quite stiff and didn't have any trouble with this frosting being to runny. I spread it onto banana bread for dessert and all the guests loved it!

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Jackie Gutjahr

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Reviewed: Mar. 22, 2009

Really great recipe, I didn't have vanilla extract so I subbed almond, still wonderful.

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Cristina

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Mar. 22, 2009

I have made this 2 times now and it is my favorite frosting. I was a little leary after reading others reviews, but this is what I did to aleviate any potential problems. I put the beaters and metal bowl in the freezer for at least an hour before using. I also put the cream in the freezer for about 30 minutes. Comes out creamy, flavorful and gluten free! So now my neighbor friend can enjoy it as well.

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Terri

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Brighton, Michigan, USA

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Reviewed: Mar. 20, 2009

I put this cream cheese frosting on a Duncan Hines Decadent Carrot Cake(better than I can make from scratch), and it was just perfect. I made it just like the recipe and kept the cake in the refrigerator after frosting. Yummmmm!

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gatlin91

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Reviewed: Mar. 19, 2009

Really really good! I used it to frost an Irish Cream cake for St Patty's day, and wanted something close to the consistency of cream cheese frosting, but with the flavor of whipped cream. This was the best of both worlds. I did have an issue with lumps, some of butter and some of cream cheese, but it was late and I was in a hurry.. didn't read through the reviews enough to find out how to take care of that. No worries though, my client LOVED it! I will be making this one again and again (tonight as a matter of fact, I got another request for it!) but will heed Chubss advice concerning the lumps.

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Emsmom

Cooking Level: Expert

Home Town: Marengo, Illinois, USA

Living In: Spotsylvania, Virginia, USA

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Reviewed: Mar. 18, 2009

As written, I gave this recipe four stars because I found it to be too sweet. I now use between 1/2 cup sugar to 3/4 cup sugar depending on the sweetness level of the item I am frosting. With the adjustment of the sugar, the recipe is five stars. I use it all the time.

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kimz11

Cooking Level: Expert

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Reviewed: Mar. 16, 2009

Delicious. Not too sweet for those who don't like buttercream, but plenty sweet for those who do! Really yummy with the Frosted Banana Bars from this site.

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 15, 2009

Followed the recipe exactly! Sooooo yummy. I could sit here eating out of the bowl for ages, it's so good. Doesn't pipe very well, but I would still frost a cake with it. Firmed up a bit more in the fridge for me!

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bakingaddict

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Mar. 14, 2009

DELICIOUS! I used 1 1/2 cups powdered sugar instead of 1 cup regular sugar and it turned out perfectly.

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Tonya

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Reviewed: Mar. 14, 2009

Love it!!! Sooo good. I did NOT use the salt and I used 1 3/4 powdered sugar... I also followed chubss suggestion--used a chilled bowl for the whipping cream. It thickened just fine!

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Kenya

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Reviewed: Mar. 12, 2009

It seems a little sweet to me but aside from that was really good. The granulated sugar did make it a little grainey but I should have tasted it and beat it with the cream cheese a little longer. I found that it was a little hard to fold the whipped cream into the cream cheese and sugar mixture. I ended up having to stir it in with a wooden spoon a bit. It did end up working. I used it on a single layer round yellow cake and I had no problems there. I did not have any problems with the sides so I think it would have been fine on a double layer cake with no slipping. I will have to try it again.

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JENN_BEAN

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Reviewed: Mar. 9, 2009

This icing was phenomenal! It is NOT your traditional thick and pasty cream cheese icing, but a nice, light and fluffy topping. It worked great piped using a 1M tip onto my chocolate cupcakes. I chilled both the cupcakes and the frosting prior to decorating. I did add a 1/2 cup of cocoa to match the chocolate, but it still worked out great!

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