This is a tried and true, classic cream cheese frosting, especially good on carrot and banana cakes. I've made this so many times I haven't needed to look at the actual recipe for years! I've always used 3-1/2 to 4 c. of powdered sugar, but you can certainly use less, down to as little as 2 c., if you like a less-sweet, thicker, firmer, more cream cheesey frosting. Add a little cocoa powder or melted chocolate, to taste, for Chocolate Cream Cheese frosting.
This is a tried and true, classic cream cheese frosting, especially good on carrot and banana cakes. I've made this so many times I haven't needed to look at the actual recipe for years! I've always used 3-1/2 to 4 c. of powdered sugar, but you can certainly use less, down to as little as 2 c., if you like a less-sweet, thicker, firmer, more cream cheesey frosting. Add a little cocoa powder or melted chocolate, to taste, for Chocolate Cream Cheese frosting.
Great frosting! I only used 2 cups of powdered sugar and it came out fantastic.
Good basic cream cheese frosting. It is sweet, as other reviewers have noted, but isn't that the point? I made it exactly as reciped and it was the right consistency and flavor. It does make plenty for a three-tier cake. I made a basic white cake with strawberry preserves between each layer frosted with this frosting for my husband for Father's Day. I served fresh maserated berries on the side. Excellent! A definate keeper frosting recipe when you want something rich, sweet and dense.
this is a great recipe. I did notice when looking at carrot cake recipe's they mention using 'cream cheese frosting II', however there are 2 of those! I like this one. I, like some other review varied the powerded sugar. Since I wanted my frosting "stiff" I used more sugar, which was great. For those who want to frost the entire cake, (I am a former professional cake decorator) here at some hints for ALL cakes. Freeze the cake. Use the frosting between layer and cover the entire care with a thin coat of frosting. (This way the crumbs are only in the coat and it acts as a seal on the cake. Once again freeze or refrigerate, and then put on the final layer of frosting. This way you won't pull the crumbs into the frosting and it looks fabulous.
I decorate wedding cakes and this is the most delicious (not to mention easiest) recipe I've come across. Great on cinnamon rolls, mocha, spice, and carrot cakes! I thought the consistency was perfect but I you feel you need to thin it add about a tablespoon of light karo.
I did not love this frosting. The taste was pretty good, but I actually would have preferred more of the cream cheese taste and less of the butter. The biggest problem I had was the frosting LITERALLY ran right off the cake as soon as it reached room temperature. This caused the top layer of cake to slide about three inches to the right. Once re-refrigerated, it was fine and hardened right up. Sorry, this one just wasn't for me.
Well...I might as well glue this stuff to my butt because that's where it's going after I eat it all. This was a delicious frosting. I did alter it a bit to suit my taste. I used about 4-1/2 cups of powdered sugar, added a splash of almond extract and about an 1/8 of a cup of cream of coconut. I also added about a cup of chopped nuts for more of a tropical flavor. I spread this on top of a Mexican Wedding Cake while it was still warm (my mema's recipe) and wow...soooo good. Thanks JJ
This frosting is so yummy! I recommend starting with 3 cups of sugar and adding more to taste.
This is fantastic! I have been searching for a cream cheese frosting that is not too sweet and this is it! It is the perfect proportion of cream cheese butter and sugar. Enjoy!
