Brown Sugar Cream Cheese Frosting

Definitely a keeper — best cream cheese frosting I've ever made. I used approximately equal amounts powdered and brown sugars, just adding a little at a time until the frosting texture seemed right. Sometime I'll try it as written, with no powdered sugar, but I was playing it safe. The texture is creamy — not super fluffy, not super sweet, due to modest amounts of butter and sugar. Taste, on top of a spice cake? Amazing. I agree with the years-ago reviewer who said: "I don't think this recipe needs more sugar. The point is to eat it with the cake in your mouth which has sugar in it already. You'll find the flavors meld well. But if you eat it alone, don't expect it to taste like high fructose processed icing from a container. It tastes like cream."

Definitely a keeper — best cream cheese frosting I've ever made. I used approximately equal amounts powdered and brown sugars, just adding a little at a time until the frosting texture seemed right. Sometime I'll try it as written, with no powdered sugar, but I was playing it safe. The texture is creamy — not super fluffy, not super sweet, due to modest amounts of butter and sugar. Taste, on top of a spice cake? Amazing. I agree with the years-ago reviewer who said: "I don't think this recipe needs more sugar. The point is to eat it with the cake in your mouth which has sugar in it already. You'll find the flavors meld well. But if you eat it alone, don't expect it to taste like high fructose processed icing from a container. It tastes like cream."

I did not use almond extract because i knew it would over power all other flavors .was great and will diffently make it again.

Amazing light, fluffy frosting! The flavor is just different enough from traditional cream cheese frosting to notice. I did substitute Neufchatel for the cream cheese and I think it tastes great anyway. I absolutely love it, thanks for a great recipe!