Reviewed: May 6, 2005

It tasted good, but it wasn't the consistency I was looking for. I used 8oz of fat free cream cheese and cinnamon instead of all spice. I added only one tablespoon of milk. Next time I won't add the milk, it was a bit on the runny side. It tasted really really good though! Just need a bit of tweaking for our tastes.

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Cocooned

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: May 4, 2005

I will never use another frosting on spice cakes again! I did thin mine with a little milk, and now I wish I hadn't. Don't use it unless yours doesn't look spreadable.

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ANTHM

Cooking Level: Beginning

Living In: Lewiston, Idaho, USA

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Reviewed: Apr. 27, 2005

I am only giving this 4 stars cuz I am not sure how it would be with only 3 oz of cream cheese. I followed other reviewers' advice and made it with 8 oz of cream cheese and it was way too GOOD!! I also only put in 3 cups of p. sugar. I put this on 'Grammy Burnham's Molasses Cookies' from this site and it was sooooo goood!!! I took them to work and absolutely everyone loved them!! I will definitely use this frosting on all my spice/carrot cakes, etc.!!!

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WELDNGIRL

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Reviewed: Mar. 31, 2005

I licked the bowl clean! I used this on the lite carrot cake from this site... outstanding! I also sprinkled flaked coconut over the cake after icing it. Made it for my boyfriend's birthday- he LOVED it! Thanks v monte!

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jackieh

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Reviewed: Feb. 18, 2005

Very good, I used it on the lite carrot cake from this site.

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MarisLatinTwist

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2004

This frosting is great, especially on the "Best Carrot Cake Ever" recipe also on this site. I typically use an 8oz brick of cream cheese since my husband likes a more tart taste.

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JKFOOTE

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Reviewed: Oct. 24, 2004

I'm only giving this 4 stars because I modified it and am not sure how it would taste as written. I used an 8 oz pkg of light cream cheese and only 3 cups of sugar...and no milk. It was delicious on carrot cake....definitely a keeper. *Update: I used this almost as written - a tad less sugar and 1 T milk - as a frosting for banana cake. It was very delicious, although I wished there was a bit more for covering the cake thicker. Everyone loved it.

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REBEKAHMO

Cooking Level: Intermediate

Home Town: Springdale, Arkansas, USA

Living In: Hampton, Virginia, USA

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Reviewed: Oct. 17, 2004

Fantastic!!! Used on banana cake as topping. Was not too sweat which was great.

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PMCW

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Reviewed: Jul. 23, 2004

I made this frosting with cinnamon instead of allspice (I hate allspice), used fat free cream cheese and soy milk (son is allergic to dairy), and put it on the Lite Carrot Cake on this site. I had to use a bit more sugar than suggested but it eventually came out great. This will be my staple cream cheese frosting.

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Wannabe Virtuous Woman

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Reviewed: May 6, 2004

I made this for the Spanish Bar Cake recipe you can find here, and it was a wonderful icing. We like cream cheese, so I used 8 oz. of cream cheese, and omitted the butter it called for. It turned out very well and this is how I will be making it from now on.

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BARB MAXWELL

Cooking Level: Intermediate

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Reviewed: 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.

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ROSLYNNY

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Reviewed: 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.

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WEXL

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Reviewed: Feb. 5, 2004

Delicious! I used this for the '14 carat cake' recipe from this site and it was perfect!

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NEVUS

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Reviewed: Dec. 10, 2003

Excellent recipe! Best I have had by far! Thanks for sharing.

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BHURSEY

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Reviewed: Nov. 4, 2003

Excellent frosting! The spice adds nice little kick. And, I will agree with other reviewers that this is awesome on the Best Carrot Cake Ever from this website. Yum, yum!

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JHAFEN

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Reviewed: Oct. 13, 2003

YUM! The best cream cheese frosting I have ever tasted. The allspice adds such a great kick to the frosting, and it went perfectly with the Best Carrot Cake Ever recipe from this site. I'm drooling just thinking of it!

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KarenK

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Uxbridge, Ontario, Canada

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Reviewed: Sep. 29, 2003

very good, thanks for sharing....

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Julie

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Reviewed: Sep. 16, 2003

I use this frosting on the Best Carrot Cake ever and it is delicious! I get so many compliments on it. I also ice spice cookies with it. Yummm!

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COFFEYCAKES

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Reviewed: Jul. 21, 2003

Very Yummy!! Put on a Carrot Cake, Husbans says best ever!! Thanks... lisa

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jessejane

Cooking Level: Expert

Home Town: Sunnyvale, California, USA

Living In: Lodi, California, USA

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Reviewed: Jun. 20, 2003

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!

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MAGGIE MCGUIRE

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