Reviewed: Dec. 29, 2011

This frosting is AMAZING!! Def a keeper! I followed the instructions exactly and it was super easy. Didn't take me 2 hours though so I don't know where that came from. I wouldn't change anything about it. Perfect just the way it is!!

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Reviewer:

CookingMomFl

Reviewed: Dec. 5, 2011

Absolutely delicious. A perfect frosting for the Pumpkin Ginger Cupcakes by OVIEDOGIRL. To further compliment the cupcakes, I did add a splash of vanilla and pumpkin spice to the heavy whipping cream. With the exception of the two additions. I made the recipe exactly as written and it was perfect. I refrigerated the leftover frosting and its structure has remained if not improved. Well done, Tom Parker!

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Reviewer:

tjalder

Cooking Level: Expert

Reviewed: Nov. 23, 2011

I'm probably the only one who didn't like it but I didn't like the flavor of the cream cheese.

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Reviewer:

KKahumoku

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

Reviewed: Oct. 2, 2011

I made this recipe for the "banana bars" recipe on this site.The combination is wonderful, although I wouldn't really call this a frosting. It is more of a flavored whipped cream. I just put a spoonful on top of each piece of cake that I cut. Also, I omitted the salt.

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Reviewer:

tharling

Reviewed: Jul. 13, 2011

Made this frosting to go on Creamy Coconut Cake (this site) - delicious. I left out the salt, and used two cups of whipped cream. I used my Kitchenaid mixer and whipped the cream first (stiff). Placed the whipped cream in another bowl, then I put the cream cheese (room temperature), sugar and vanilla in the mixer (left out the salt). I mixed this till light and fluffy. Then removing the bowl from the mixer, I folded the whipped cream in by hand with a spatular, in about three additions, till it was completely incorporated. It is delicious. What impressed me so much is that after three days in the frig., the icing had not deflated at all. Still looks very fresh. Doesn't have a strong cream cheese taste either. Very good. Will make for other cakes and cupcakes. Just keep refrigerated after you make it. Thanks Allrecipes and Tom.

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Reviewer:

Martha Andersen

Reviewed: Jul. 5, 2011

This is a really good frosting, I used it for a 4th of July flag cake. Using a regular box mix and blueberries and strawberries for the stars and stripes. Can't wait for an excuse to make it again soon.

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Reviewer:

le-schmidt

Reviewed: Jun. 16, 2011

Used powdered sugar instead of granulated. I added drained, crushed pineapple and coconut for something different. It was delicious!

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Reviewer:

JRsKitty

Reviewed: May 10, 2011

This was a great frosting. Used 1.5 cups of powdered sugar like others had stated, also put the bowl and beaters in the freezer which I always do when whipping cream. Stood up well, will definitely make this again. Thanks for sharing Tom

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Reviewer:

doris

Reviewed: May 8, 2011

I made this according to the recipe except I used powdered sugar instead of white sugar. I used it for the extreme chocolate cake from this site (instead of the buttercream frostring it calls for). It was delicious. Everyone loved it and several said it was the best cake frosting they'd ever had.

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