Reviewed: May 22, 2012

The overall taste was great and it piped fairly well, however a little more stiffness to the texture would have gone a long way, great with coconut extract and flakes in it!!!

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Reviewer:

DiamondR4Ever

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA

Reviewed: May 18, 2012

awesome recipe! must try this if u want a refreashing not over powering with sugar.. but have cream cheese in a warm bowl when mixing it with sugar and vanilla to fold easy in whip cream,,, enjoy perfect for summer cakes yummy

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blondie411

Reviewed: May 13, 2012

This was delicious. I wanted a fluffy frosting to put between my Red Velvet Sandwhich cookies, to resemble Ice Cream. This was PERFECT. I followed the directions.. chilling the bowl for the whipped cream (and doing it first) then warming a seperate bowl for the cream cheese making sure that I whipped both to fluffy consistency. Everyone loved it, will be making this again.

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Dazzle Me

Reviewed: May 12, 2012

Help please??!! I've had used this recipe before and it came out perfectly. Recently I used it to frost my carrot cake and placed it in the fridge. However, when I took it out of the fridge about a day later, the frosting turned into a gummy-like texture. Has this ever happened to anyone before? Or does anyone possibly know why this happened? The only thing I did differently was use 1 cup heavy cream instead of the usual 1 1/2 cups cream (which I have always used). thank you

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Reviewer:

lau.addy

Reviewed: May 3, 2012

Excellent! I used this on the Banana Cake VI recipe on this site, and it was amazing. My husband said this frosting really made the whole dessert complete. Super easy to make and it isnt heavy. Very light and tasty! A keeper! I plan on using it again and again.

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Reviewer:

Mrs. K

Cooking Level: Expert

Home Town: Beaverton, Oregon, USA

Living In: Henderson, Nevada, USA

Reviewed: Apr. 29, 2012

WOW.... I can't believe I did this right.... but its really easy if you follow the instructions.. but its also better to use powder surgar as well.. When you mix the cream cheese make sure its at room temp , use a spoon to mix the vanilla extract and sugar once you get it all mix to where you see a look kind of creamy get your wisk an then continue to mix to get any lumps out & real creamy..... Now the key to this frosting is WHIPPING THE HEAVY WHIPPING CREAM... I used a stainsless steel bowl that I had in the Freezer 2 hours freezing I also froze my blender mix utensils . I poured the whipping cream into the cold bowl & begin mixing. BE PATIENT this takes about 5 - 12 minutes of mixing.. I started with it on low setting 1 then escalated to 5.. You continue to mix till it thickens so that it will be popping off the mixer .. It will look like very firm whipped cream. Yes it needs to be firm so you can fold it into the cream cheese mixture. Get your flat spatula pull the whipped cream out of the bowl start folding & steering it in the bowl. I pulled some , mixed some, pull so more into the mix till I got all the whipped cream out of the bowl. Now as you stir this will look like a smooth creamy frosting. I then put it in the fridge to chill while my cake cools down... FOLLOW THE RECIPE EXACTLY... THIS WILL TURN OUT PERFECT

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Rictracee

Reviewed: Apr. 26, 2012

Modified this recipe to use powdered sugar, as other reviewers have suggested. Delicious!

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Reviewer:

SerpentineScarlet

Cooking Level: Intermediate

Reviewed: Apr. 21, 2012

Yum! What an amazingly light and fluffy frosting with the perfect cream cheese taste. And it was sooooo easy to make (just as the recipe instructed).

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rrmom

Reviewed: Apr. 15, 2012

This frosting is fabulous! I made it for my family at Easter and put it on Devils Food cupcakes and everyone loved it so much they had 2 cupcakes! I didn't have any problems with it being lumpy or too soft like some people complained about. The key is to make sure your whipped cream is whipped until firm and if you set the cream cheese out for 30 minutes or so before using, it blends perfectly resulting in a smooth delicious frosting!

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