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Cream Cheese Frosting for Red Velvet Cake

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Source: The Martha Stewart Show, September 2005
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How would you rate this recipe?
187
  • sabahwaqarbhatt
    7 MAR, 2017
    Great.
    Reply
  • gailsowder
    26 APR, 2015
    This recipe has too little powdered sugar in it to frost using an icing bag. I doubled the powdered sugar and used a large round tip (1 A) to frost as a star tip would not have held the shape. It should also be noted that it needs to be doubled to frost 24 cupcakes or a two layer cake. It is delicious but as is should be used to frost one layer or 12 cupcakes with a knife.
    Reply
  • Caroline Jenkins
    4 DEC, 2013
    I wish I had read the reviews first because I see that the frosting I have cooling in the refrigerator will not be enough to frost the cake.
    Reply
  • Johnathan Moore
    11 FEB, 2013
    hi
    Reply
  • Martisa Vignali
    20 OCT, 2012
    My husband usually doesn't like cream cheese icings but he loves this recipe! The trouble is that I left the cake out and the golden retriever got it!
    Reply
  • meonpc
    3 APR, 2009
    If you double the amount of cream cheese, the recipe is perfect and there will be enough for the whole cake.
    Reply
  • turtlegrrl
    11 APR, 2008
    The frosting is really good, but it's also really sweet. I added some cocoa powder and it seemed to lighten it some. It was excellent on the cupcakes!
    Reply
  • ruby_robbins
    16 MAR, 2008
    Yes I made three batches and just had a little left over. This frosting is so delicious I have been inventing excuses to make things that I can use it on.
    Reply
  • Mr_Myers
    12 FEB, 2008
    JillyG is right make 2 batches
    Reply
  • JillyG
    1 FEB, 2008
    This recipe does not make enough frosting for the wonderful red velvet cake. I had to make another batch to finish the job.
    Reply

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