Allspice Cream Cheese Frosting Recipe -
Allspice Cream Cheese Frosting Recipe
  • READY IN 20 mins

Allspice Cream Cheese Frosting

Recipe by  

"Cream cheese frosting with a little extra something. This is a good frosting for spice cakes that contain allspice."

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
  • PREP

    20 mins

    20 mins


  1. In a medium bowl, blend the cream cheese, butter, and allspice. Gradually mix in the confectioners' sugar, vanilla, and milk until the mixture is spreadable.
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Reviews More Reviews

Most Helpful Positive Review
Mar 25, 2004

Be forwarned: This needs 8 oz. not 3 oz. of cream cheese! With 8 oz, it is a great spin on the classic, otherwise it's fatally flawed and tastes like sugar wax.

Most Helpful Critical Review
Nov 22, 2010

as written, this frosting is so-so. i don't think theres enough cream cheese, and way too much sugar. i modified by using 8 oz cream cheese and 2 cups of sugar and found those proportions to be perfect. i used them to ice a pumpkin spice cake and the flavor combo was wonderful. thanks!

Feb 07, 2011

Beautiful frosting. Delicious and spiced just right. Three cups of powdered sugar was just right for me too, not four, and my 5-star rating reflects that change. I used this frosting to frost "Beer Spice Cake," also from this site, made into cupcakes. Perfect.

Jan 25, 2004

The allspice really adds to this otherwise ho-hum frosting recipe. I used it on the Apple Cinnamon Pecan Cake from this site. What a treat! Thanks V Monte!

Jun 20, 2006

I use the 8 oz of cream cheese also- makes it thicker but still spreadable. I find if I add the milk 1/2 TBS at a time, it turns out perfect. Monte- this is a fabulous frosting!

Apr 24, 2006

I prepared recipe as written using Penzey's allspice and Philly cream cheese. The allspice darkens the frosting slightly. The taste was okay, but I honestly didn't love it. Maybe the Penzey's allspice is too strong in flavor. I guess I prefer traditional cream cheese frosting.

Mar 26, 2004

I loved the taste of this frosting. My only peeve is that I do not like very sweet frosting. I was very apprehensive to add 4C of conf. sugar. I added the sugar to the mixture 1/2C at a time and I ended stopping at 3 1/2C of conf. sugar. It was plenty sweet for me. The consistency was a tad watery with less sugar at room temperature so I chilled it in the fridge before spreading on my cake. Worked like a charm. Give this a try on the Lite Carrot cake on this site. A winning combination that's sure to please.

Mar 10, 2003

Wonderful! However, I agree that it should say one 8 oz. package of cream cheese instead of one 3 oz. With a 3 ounce package, you can't even taste the cream cheese! Thank goodness I test-tasted it though! I used it to frost Lite Carrot Cake. It was a smashing combination! It was still super rich even though I used Neufchatel Cheese. YUMMY! I would make it again, but I'm afraid I will eat it all.... :(


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  • Calories
  • 274 kcal
  • 14%
  • Carbohydrates
  • 48.3 g
  • 16%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 71 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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