Reviewed: Oct. 17, 2006

I didn't like the almond extract in this at all. It was too strong.

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Reviewed: Oct. 3, 2006

I used this recipe for my sister's baby shower. It was a hit! I used a good bit more brown sugar than it called for and i omitted the almond, but it came out great!

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Brandi

Reviewed: Oct. 2, 2006

Excellent! Although I added some more cinnamon and nutmeg to the mix and a touch more honey. This was perfect on top of pumpkin muffins.

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Reviewer:

M. Woods

Cooking Level: Expert

Living In: Delaware, New Jersey, USA

Reviewed: Oct. 1, 2006

This was very, very good, and easy, too. I'm glad it didn't call for confectioners sugar, and I see myself making this again.

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Reviewer:

Brandon Hersey

Cooking Level: Intermediate

Living In: Oshawa, Ontario, Canada

Reviewed: Oct. 1, 2006

The best Frosting I have ever tasted. I frosted a spice cake with it and it was excellent!

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Amber Pitts

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: Long Beach, California, USA

Reviewed: Sep. 29, 2006

My husband absolutely loves cream cheese frosting, but sometimes finds the taste overpowered by sugar. This recipe had wonderful proportion of cream cheese to sweetness. This is a keeper!

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PolishedAmethyst

Cooking Level: Beginning

Living In: Ashland, Kentucky, USA

Reviewed: Aug. 13, 2006

Great complimentary taste to carrot cake. For a 9X13, I doubled the butter, cream cheese, vanilla, omitted the almond and honey ... and increased the brown sugar to 8 Tbls. I also stirred in a cup of drained, crushed pineapple. Very nice flavor! Thanks for the recipe.

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Reviewer:

spence

Reviewed: Aug. 11, 2006

This is the best cream cheese frosting I've ever tried! I left out the almond essence as I didn't have any. I also didn't have any honey, but I used real grade 3 maple syrup instead. I also used 1/2 fat cream cheese. As this caused the frosting to be a little thinner than ideal I added a little corn starch until it thickened up nicely. I used this to frost the "Fudge Cake" that I made alongside the "Chocolate Cream Cheese Frosting". It was so tangy and sweet with a slight difference to normal Cream Cheese Frosting and the maple definitely added a unique and deliscious flavour. I think this will be great for Cinnamon Buns.

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Reviewer:

Cherry Rae

Cooking Level: Intermediate

Home Town: Birmingham, Staffordshire, England, U.K.

Living In: Vancouver, British Columbia, Canada

Reviewed: May 5, 2006

I doubled this recipe to frost the surprise banana cake on this site. After the cake was baked, I spread 1/2 cup dried grated coconut on a cookie sheet and baked it for 5 minutes at 375°F, strirring once or twice. I let the coconut and the cake cool at room temperature, then prepared the frosting, stirring in toasted coconut at the very end, after the honey. It really did add a nice, slightly tangy flavor flavor to the cake. Great recipe!

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IVANDIEPART

Cooking Level: Expert

Living In: Brussels, Brussels, Belgium

Reviewed: Apr. 23, 2006

This was yummy! I didn't use the honey or almond extract, and I increased the brown sugar. I was worried that the brown sugar would feel grainy, so I melted it with the butter. Seemed to work very well. I also added some whipping cream as I was beating it. I find that it makes it a little ricer, and fluffier. All in all, we liked it, and I got good reviews from the dinner party I took it to.

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