I just made it to go on my red velvet bunny cake and I must say... it tastes heavenly, it is sweet and fluffy and very tasty and easy and amazing and and and! Thank you Martha! And thanks to my cousin Maribel for posting this on facebook recently.

For all the negative comments saying its not sweet enough, that is strictly personal preference. This is a lovely and decadent cream cheese frosting, you can actually taste the cream cheese and butter. It luscious, very smooth, and tastes wonderful. It is not too sweet, which I find refreshing. I'm tired of all the really sweet frostings. This is a nice change of pace. This will be a go to frosting from now on. I love it. I would refrigerate this because cream cheese needs to be in the fridge. If someone does wants it sweeter, just add more powered sugar. I find it perfect.

Does this have to be refrigerated?

This is my favorite cream cheese frosting recipe. I use it on my Sour Cream Almond Cake every time and everyone loves it. The biggest comment from fans is that it has just the right amount of sweetness and you can taste the rich butter taste as well. Never fails!

Up late here in MS, needed a cream cheese frosting for my St. Patrick Day cupcakes. Martha this was just fabulous tinted it green.

Brought pumpkin bread and a tub of this as a spread to work for co-workers to use if they wished. It was a hit. With half to a quarter of the sugar of other recipes I found, it complemented rather than overwhelmed the pumpkin bread. Using again today for our family Thanksgiving.

Made this recipe tonight for banana muffins, it is delicious! I definitely recommend it.

I used this recipe for a double banana cake, substituting banana extract in place of vanilla. It was divine! I can always count on Martha's recipes to work well and taste yummy.

I make butter cream frosting its not hard I even make it with cream cheese added makes it less sweet and creamy.

Very good frosting. My family and I like it because it's not overly sweet. One thing I donot like about frosting. This was perfect for the carrot cake I made. Thanks Martha!