Allspice Cream Cheese Frosting

delicious! and I don’t usually like frosting of any kind. I use this for pumpkin roll.

as everyone else says, use 8oz. i also only used 2 cups confectioners sugar, and more allspice with a dash of cinnamon. came out amazing and everyone loved it.

As some others suggested, I adjusted the recipe to 8 oz cream cheese and 3 cups confectioners sugar. I used it on pumpkin gingerbread.

For fear of bouncing off walls with cake & coffee, as others noted I lowered sugar (1.5 c) and bumped up cream cheese (about 2/3 of 8 oz pkg, that’s all I had). Used a butter substitute, cut that back a little too. Used tsps of milk until I got the thinner consistency I wanted. Covered a 9 x 13 pumpkin cake perfectly.

Delicious spread over an applesauce spice cake. Just enough spice to give an ordinary cream cheese icing that “something special.” If you don’t have allspice, substitute 1/4 tsp each cinnamon, nutmeg and cloves (or to taste) to equal the 3/4 tsp of allspice the recipe calls for. Thank you for sharing this recipe!

It was great tasting. Only change was that I didn’t have milk so used Pumpkin Spice half and half. Covered 30 cupcakes!

It was great tasting. Only change was that I didn’t have milk so used Pumpkin Spice half and half. Covered 30 cupcakes!

I made this with water instead of milk and it cane out sooo yummy ?? I have never tryed this kind of frosting and it was a big hit with the whole fam!!

I used 8 oz cream cheese and it tasted great. Maybe I will omit the milk next time as it was very loose even after refrigeration. I would make it again though

Always read the reviews for any recipe you decide to make. This called for 3 oz. of cream cheese. It really needs 8 oz. (which is one block). Otherwise this recipe was very good. I sprinkled cinnamon sugar top of my frosted pumpkin spice cake to make it more festive looking for Thanksgiving. This frosting was good on it. I would make it again.

I just made this frosting for the second time. It’s the perfect frosting for my grandmother’s tomato soup cake. This one is a keeper. Did not change anything in the recipe.

I was looking for a cream cheese frosting recipe and saw the title of this one. I made it with 8 oz of cream cheese and one stick of butter plus the sugar and vanilla. I wasn’t reading the recipe at the time, so I used a 1/2 tsp of the allspice. It wasn’t really enough. I added enough to have the flakes show in the frosting. Per my brother, it tasted really good but the allspice was not overwhelming. I frosted the Pumpkin Ginger cupcakes from this site. I squeezed out enough frosting to cover 26 out of my 30 cupcakes. Maybe I over frost? In fairness, I don’t like cream cheese, so I did not taste it myself. Bro said that I can make it again. That says it all.

Delicious

Ridiculously soupy. I ended up using 6 cups of sugar and double the spice; it just tastes like generic runny cream cheese frosting

This is just too sweet. I do like that it’s a bit crunchy.

I made this exactly as written and found I needed to add about double the allspice to really give it flavor and the cream cheese flavor got lost in all the powdered sugar and it did not maintain it’s shape while sitting at room temp.

I made this frosting to go with a spice cake I made. It was fantastic. I doubled the amount of cream cheese and added a bit more milk to smooth it out more (because of the extra cream cheese), but it was so yummy. Everyone loved it!

Made this for the Pumpkin Ginger cupcakes and it was delicious. My husband took some to work and reported that I should send more.

Very runny

I added 8oz of lite cream cheese, the consistency looked better. I personally thought it was too sweet, but my bf couldn’t stop dipping his fingers in. Worked very nicely for the low-cal carrot cake I made.

Excellent with the Beer Spice Cake ,, Perfect pair.