i am 13 and i easily made this recipe for my moms b day i have made it before and everyone loved it i follow the recipe exactly. but i add about a cup of whip cream to it to make it a little bit more fluffy. i blended it with an electric mixer for about 4-5 min.

Best. Frosting. Ever.!! I'm not a frosting lover, I prefer plain cake, but this is absolutely amazing! Light, fluffy, not too sweet, perfect consistency. I doubled the recipe and frosted a chocolate layer cake with it. I can't wait to try it tomorrow with the cake. Even my husband loves this frosting, and he is not a fan of sweet things at all. He took off with the bowl to lick it clean. Oh, I did use powdered sugar instead of regular white sugar. I substituted 1 cup white sugar with 1 3/4 cup powdered sugar (and then doubled it since I doubled the recipe). I just thought the texture would be better with powdered sugar. Anyway, this frosting is so good I would give it even more stars if it was possible.

too liquidy! Even though the whipped cream was stiff, with the cream cheese mix it was too runny! I only took have of the sugar and it was sweet enough!

This worked perfectly, exactly as written. I did chill the whipping-cream bowl and made sure the whipping cream was very cold and the cream cheese was almost room temperature. I used it for a sheet cake. It's delicious.

Just made this to frost a chocolate birthday cake. I followed the suggestions to use icing sugar, and was concerned about the texture not being firm enough to pipe, but it did firm up in the fridge after a couple of hours. The flavour is outstanding, and I mixed about a cup of the frosting with a half cup of natural peanut butter for the middle of the cake. AWESOME!

I replaces sugar with Just like Sugar to make a diabetic friendlier version. Used exact measurements and it was very thick. Mine didn't turn out runny at all. Loved it.

This recipe is unbelievably good! I studied the comments, and ended up following the recipe exactly, BUT making sure to chill my beater and bowl in the fridge beforehand. My cream cheese had been sitting out for several hours, and so that was no problem. I also folded the two together carefully and then finished off with 30 seconds with the mixer, as one commenter suggested. It came out BEAUTIFULLY and was perfect for "Sam's Carrot Cake". I realize that one reason I normally feel guilty about carrot cake is that I have to leave the icing behind. No longer! Advice: I used regular (not confectioner's) sugar, and it worked very well. However, I was NOT piping, and frankly it didn't look stiff enough to pipe easily. I almost didn't use the entire amount of sugar because I thought it would be too sweet, but it wasn't. I followed the recipe exactly, and it's just the right amount of sweetness not to overpower the cake. So light and fluffy -- beautiful, really. Thanks for the great recipe!

I am amazed that this recipe has gotten any bad reviews! This is by far the best cream cheese frosting I've ever had and I get rave reviews every time I use it. I'm not sure this is suppose to be a piping type frosting if that's what you are looking for. A trick I learn somewhere on the web was to beat warmed gelatin in with the whipped cream at the soft peak stage and then continue to beat until stiff peaks form. The gelatin keeps the whipped cream from separating, and in a warm room the frosting won't melt. Love it!!!

I was a little leery about using this recipe because of the negative reviews, but it sounded so delicious I couldn't resist... and I'm glad I didn't! It was amazing. It complimented the gluten-free vanilla birthday cake I made for my MIL bday... GF cakes tend to be dry if not eaten fresh out of the oven, so I wanted a softer-fluffier filling and icing, and this took the cake!!! I took extra precautions when making the icing because of the negative reviews... I followed amounts EXACTLY as called for, but what I did with the sugar, because I thought granulated sugar, as is, would be a little heavy (and I didn't want to risk it), I ground it to a fine powder in my spice grinder (only one cup)... and it worked. And also, I learned in a cake decorating class I took that the name brand ingredients you use DO make a difference. My instructor said that for stiff cream cheese icing, you should only use Philadelphia Cream Cheese... other cream cheeses won't hold up... no concrete explanation for why. I don't know if that will help, but this recipe did not fail me. EVERYBODY at the party loved the cake... they didn't even complain that it was gluten-free, and I'm certain it was because of how delicious this icing paired with it. oh, one more thing... I didn't even freeze the beaters or the bowl before mixing... also, the icing held up fine during the 1 hour car ride to my in-law's house. I used this icing to ice and fill a 4 layer birthday cake.

Delicious!