Reviewed: Jul. 29, 2009

This was fantastic. I am a fan of whipped icing, because of the light texture of it. However, I have a soft spot for the sweet richness of cream cheese icing. This recipe was the best of both worlds. I would recommend that you make sure your cream and beaters are quite cold, as other have suggested. Also, whip it and then allow it to set up while you are preparing the cream cheese portion. Then fold the whipped cream into the mixture and allow the icing to chill until you need it, with a piece of plastic wrap pressed lightly to the surface to prevent drying or moisture build up. All in all, a perfect frosting.

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Draegan

Cooking Level: Professional

Home Town: Gulfport, Mississippi, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jul. 18, 2009

This frosting was great! I didn't change anything in the actual recipe, just the method. I made sure to chill the cream, beaters and my bowl before I began and it turned out great; a much better alternative for a lighter "summer" frosting as opposed to a heavier buttercream.

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Emily M.

Cooking Level: Expert

Home Town: Upland, California, USA

Living In: Rancho Cucamonga, California, USA

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Reviewed: Jul. 10, 2009

This is one of the best, easiest, "not to sweet" recipes for frosting. I love to put it on top of lemon cupcakes.

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Terri

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Reviewed: Jun. 13, 2009

Needs more stiffness but very nice flavor.

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CarlaHoney

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

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Reviewed: Jun. 6, 2009

I made this for my daughter's 1st birthday cake, and it was a hit. Though other reviewers recommended confectioner's sugar, I had no problems with regular granulated. I did take the advice of reviewers who suggested chilling both bowl and beaters for whipping the cream. Will make again.

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Jennifer

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Reviewed: May 22, 2009

made 2 different times. love the taste but did have trouble with softness one of the two times.

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EIMIEE1978

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Reviewed: May 13, 2009

this was really light and fluffy...a bit cream cheesy but still so good. Thanks for the recipe!! I will use this again!

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bethm

Cooking Level: Expert

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Reviewed: Apr. 27, 2009

We enjoyed it. I will add gelatin next time.

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MeliAnne

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2009

VERY GOOD! I made this frosting to go with a lemon cake that I'd made, so I added the zest and juice from a small lemon, and the flavor/texture of the frosting was so light and citrusy. Amazing! I also didn't have the recipe in front of me, just committed it to memory--I kind of "messed it up" by whipping the cream cheese mixture first, then just directly pouring in the heavy cream as I whipped it and it turned out just fine. Will definitely be using this recipe from here on out (and this was my first cake and frosting from scratch)!

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isheen19

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Reviewed: Mar. 8, 2009

The best frosting ever!!! I use this every time I bake a cake. Thank you!!

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GENERALREED

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Feb. 2, 2009

LOVE, LOVE, LOVE THIS!!!! I could definately eat it with a spoon!!!!

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Momma Morgan

Cooking Level: Intermediate

Home Town: Erath, Louisiana, USA

Living In: Abbeville, Louisiana, USA

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Reviewed: Nov. 22, 2008

This is the exact recipe as the Whipped Cream Cream Cheese Frosting on this site. Thanks.

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ilovetocook

Home Town: Dallas, Texas, USA

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Reviewed: Nov. 13, 2008

This was my first time making homemade frosting and it was good! I felt like I can still taste the cream cheese and I didnt like that at all. but it was still very good!I will probably make again.

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Prisang33

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 19, 2008

This is by far the best cream cheese recipe around. I made it before for my roommates birthday and it got rave reviews. Now I'm on a low carb diet and made it with "Splenda". I whipped the cream and added a few packets of Splena until I like the sweetness and put it in the fridge. Then I whipped the cream cheese with a pinch of salt, vanilla & a little half & half (for smoothness) and added a little more Splenda. Then once the whipped cream was nice and firm, I folded it into the cream cheese mixture and put it back in the fridge. I let it set for an hour and then spooned it in a ziplock bag, cut the tip off and piped this wonderful icing over carrot cupcakes and served them for dessert for my boyfriends birthday. His family LOVED them and I received a comment that the the icing was "WICKED GOOD!" I will be making this icing from now on!

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RUTHIEV

Cooking Level: Expert

Home Town: North Highlands, California, USA

Living In: Castro Valley, California, USA

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Reviewed: Aug. 6, 2008

This cream frosting was so good, I saved the bowl and licked it myself!!!! I never eat cake, but I must have had 3 pieces just because of the frosting! Thanks for the recipe. I followed the directions exactly.

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KLEE02

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Aug. 1, 2008

Super Delicious!!! first time i did it, i never thought a cream cheese filling would be so good!...i did chill the heavy cream before whipping it. thanks!

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d_suprstar

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Reviewed: Jul. 25, 2008

I used this for a two-layer birthday sheet cake, so I doubled the recipe. I also followed the advice of others and substituted confectioner's sugar for the granulated, used "heavy whipping cream" and chilled my bowl and beaters. What I changed myself is the folding into the cream cheese. I found that the two mixtures were not blending well just by folding. So, I figured I'd try beating it at low speed just enough to blend everything. Not only did this do the trick, but the frosting got just a bit stiffer, too! So, I frosted the cake with it, but I piped decorations with it, also! It tastes delicious, too! The party's tomorrow - we'll see what the guests think...

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Jody

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Reviewed: May 20, 2008

really good! Everyone said they liked it. Next time time I would add a little less sugar.

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Amanda

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Reviewed: May 10, 2008

I would give it a 5 if it was stiff enough to pipe. Wonderful flavor, not overpowering or too sweet, very subtle and easy to make. This will go with anything. I followed the directions exactly and had no problems with the cream. I whipped it in my KitchenAid instead of a hand-held. As others have mentioned this is a 'soft' frosting. I scratch coated my cake and froze for 45 mins. while refrigerating the remaining frosting. It spread very easily and the final product looks dreamy.

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