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My review
Cream Cheese Frosting I
Sugar
"This frosting is good for many types of cakes including carrot cakes, apple cakes, and spice cakes. Add flavorings to compliment the cake you are frosting. Try 1 1/2 teaspoons of grated lemon or orange rind, 1 teaspoon any extract, 1 teaspoon of liqueur, or a mashed banana."
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Ingredients
servings 120 calsOriginal recipe yields 8 servings (1 cup)
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{{model.addEditText}} PrintNutrition Facts
Per Serving: 120 calories; 6.3 g fat; 15.4 g carbohydrates; 1.1 g protein; 20 mg cholesterol; 43 mg sodium. Full nutrition
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Read all reviews 89103 Ratings
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Most helpful positive review
11/24/2004
This would be five stars if adjusted as follows: 1 box confectioners sugar, 8 oz. cream cheese, 1 tsp. flavoring and 1 tablespoon milk. The consistency then is excellent. Have Cream cheese at...
Most helpful critical review
3/9/2011
It tasted good, but was really runny. I thought it would be a lot thicker like it is in the picture, but I had to double the amount of sugar to get it to a decent piping consistency for cupcakes.
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11/24/2004
This would be five stars if adjusted as follows: 1 box confectioners sugar, 8 oz. cream cheese, 1 tsp. flavoring and 1 tablespoon milk. The consistency then is excellent. Have Cream cheese at...
5/2/2003
I tweeked it a bit, but not much. The cream is totaly un-neccesary. Also, you should warm up the cream cheese just a bit. I did 40 seconds in the micro and that was perfect! Trying to blend codl...
1/19/2008
really good for carrot cake. i agree with another reviewer, cream is just not necessary. i used light cream cheese, and added 1 1/2 tsp vanilla. one batch covered 24 cupcakes with a little left ...
1/13/2003
I used this frosting on a batch of red velvet cupcakes -- instant addiction. Everyone at the party I made them for was complimenting me all night. The frosting is exceedingly easy and very delic...
12/29/2001
My 5 year old loved this frosting. It was very easy to mix and spread. I doubled the recipe though and barely had enough to cover my 9" round cake. This recipe amount would probably be fine f...
10/20/2002
i subbed skim milk for the cream, and fat-free cream cheese for the regular cream cheese.. turned out very yummy! but be sure to put it in the freezer or refrigerator for awhile before frostin...
4/21/2003
I made this with the Moist Carrot Cake recipe from this site for our Easter dessert. Really very good, and not all that sweet, which is my preference. Like others, I added a bit of pineapple jui...
6/17/2001
Perfect!!! I wouln't cange a thing! (I make twice the amount and freeze half for the next time I bake a cake.)