Reviewed: Oct. 4, 2008

This icing is so light and wonderful! I used it on a red velvet cake and it was perfect. I used an entire package of low fat cream cheese and used lite whipped topping. I also refrigerated it for about an hour before I used it on my cake. It worked wonderfully!

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Reviewer:

Elizabeth

Reviewed: Sep. 7, 2008

Super easy to make, and very tasty!! I recommend heating up the cream cheese before trying to mix it with the whipped cream. I might experiment with adding some other elements in the future.

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Reviewer:

valleycook111

Cooking Level: Expert

Home Town: Eagan, Minnesota, USA

Living In: Apple Valley, Minnesota, USA

Reviewed: Aug. 14, 2008

I loved it, it was super easy and added 1 tsp. I cut the sugar down to 1 cup though and thought it was a little too sugary even cut back, I think next time I'll try 3/4. If you have trouble with texture make sure you soften the cream cheese to room temp, I had no prob with blending.

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Reviewer:

Jinxie1300

Cooking Level: Intermediate

Living In: Layton, Utah, USA

Reviewed: Jul. 16, 2008

WOW! This frosting came out great! I used about 5 oz of cream cheese (that's what I had on hand), just under 1 c. of regular sugar and beat the crud out of it for about 3 min, adding about 1 Tbsp of Hershey's syrup for color/flavor, then I gently folded in 1/2 container of Cool Whip (didn't need a lot of frosting). The texture is smooth, light and super creamy. I've got it in the fridge for a few minutes right now, before I frost the cake (Choc. Choc. Chip Dream Cake, from this site), but it came out with a perfectly ready-to-frost texture. It is not overly-sweet and I can't wait for the Birthday Boy (my hubby) to get home so we can eat this...maybe tonight is the night we have dessert before dinner...I will definitely use this recipe in the future because I can tell that it will be very versatile and not too sweet. Thanks everyone!

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Reviewer:

StayHomeCook

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Escondido, California, USA

Reviewed: Jul. 16, 2008

My family absolutely loved this frosting. I followed a few other reviews and used all 8oz of cream cheese and cut the sugar to 1 cup. It was not too sweet while still providing that great cream cheese flavor. I made it several hours before I needed to frost my cake and it set up beautifully!

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Reviewer:

Carolina

Cooking Level: Intermediate

Reviewed: May 13, 2008

This was a good tasting frosting reminded me of marshmallow fluff but not as sweet.

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Reviewer:

sanzoe

Cooking Level: Intermediate

Home Town: Minnetonka, Minnesota, USA

Living In: Excelsior, Minnesota, USA

Reviewed: May 10, 2008

i too had an unfirm frosting. because i have made numerous cream cheese frosting similar to this, my theory is that it depends on the cream cheese. sometimes (even if it's not expired) the cream cheese starts turning into separated curds and whey. i had this consistency today (it's philadelphia cc), and attempted to make a frosting. it was too wet, so i added 3 oz white chocolate dry pudding mix and splashes of milk... and mixed. the taste was delicious but i wanted back my tangy zing, so i added whip cream. result? the best of both worlds - a little bit of white chocolate, and a little bit of cream cheese. yum yum.

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