Comments on: Professional Cream Cheese Buttercream Frosting

By: Irene

Irene — Sat, 26 Jun 2021 23:16:08 +0000

I used this recipe Professional Cream Cheese Buttercream Frosting for a wedding cake and it was a big hit at the wedding. I was amazed my cake looked professional!

By: Mychael

Mychael — Sun, 09 Jun 2019 23:53:17 +0000

I halved this recipe and it turned out perfectly! My go-to recipe now. Thank you!

By: janice

janice — Fri, 18 Aug 2017 13:51:22 +0000

Was wondering how this golds holds up in hear and humidity. I need to make a wedding cake and it’s extremely humid and we are teaching temperatures of 103 degrees it’s an indoor wedding however I’m concerned about transporting. My veichle isn’t cooling properly.

By: Donna

Donna — Thu, 22 Sep 2016 13:55:41 +0000

I have to do a quilting technique and was hoping this recipe would be good for it.

By: Stephanie

Stephanie — Wed, 14 Sep 2016 19:12:03 +0000

By far the BEST I have tried. I love this recipe. I do tweek it a hair to make it a little of my own but it’s so good as is.

By: Donna Spronk

Donna Spronk — Mon, 11 Aug 2014 18:29:29 +0000

Hi
I have experimented and had several cream cheese failures.The Swiss meringue icing variation was a total failure although the poster said it was perfect.Experimenting with butter and cream cheese is too expensive to make mistakes.
I need to make 300 cupcakes for a wedding in September —-it will be warm. Will this icing hold up or go soft like every one I have tried.
Please let me know if you have held this at room temperature for a few hours and did it hold up or did it loose it’s integrity and go soft and limp.
Thanks so much

By: Diana

Diana — Wed, 29 May 2013 19:28:14 +0000

This recipe has got to be THE BEST buttercream frosting I have tried! It was absolutely delicious AND it spreads wonderfully. I used this recipe to frost a 3 layer 8-inch red velvet cake, froze it for a couple of weeks, then thawed it out and used it to frost another 8-inch cake with 2 layers this time. It makes a good sized batch and it STILL tasted amazing after freezing. Don’t use another recipe. This one is IT!

By: beccann.h

beccann.h — Sat, 24 Mar 2012 14:14:40 +0000

I am baking my sister’s wedding cake and this is the first recipe I’ve come across that makes enough for a big cake! The method was very easy to follow, and it tasted great–perfectly between a cream cheese icing and a buttercream icing.

By: Beenish

Beenish — Sun, 04 Dec 2011 08:44:16 +0000

Hi I wanted to ask you which brand did u use for the cream cheese as I have tried so many recipes to make this but my consistency of the cheese is always the type that I can’t pipe it PLZ advice me

By: lesley

lesley — Mon, 25 Jul 2011 19:37:37 +0000

The frosting tasted great and made plenty for a layered cake and cupcakes for my daughter’s birthday party. The only reason I didn’t give it a 5 was it didn’t get as fluffy as your picture showed but that’s probably maker-error! Thanks for sharing such a delicious treat!