Christie Imler Ferrara

Absolutely delicious, not too sweet. I made this recipe exactly as is to top carrot cake. It does have a cheesecake taste, but that is what I’m looking for in true cream cheese frosting.

This was an easy recipe, very moist and delicious, not grainy at all. I did add approx 2tsp. of canola oil to the recipe and made sure to cream the mixture very well, otherwise stuck to the recipe exactly (add the almond extract) it adds to the flavor. The mixture was smooth as silk, I filled each cupcake paper 3/4 full and baked approximately 15 minutes.

These are tiny little bundles of sugar. Flavor was good, but these were way to sweet for me. I was out of nutmeg so I mixed 1/2 tsp cinnamon, pinch of ginger and pinch of all spice to try to replicate the flavor. These were easy to make but I felt the butter/cinnamon sugar topping was too much.