Reviewed: Apr. 15, 2012

Made this with some Beer Spice cupcakes and they went perfect together. Very delicious and easy to make. :)

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Reviewer:

DisneyBrat

Cooking Level: Beginning

Home Town: Los Angeles, California, USA

Reviewed: Mar. 10, 2012

With some modification, this frosting is great. I agree with other reviewers that you need a whole 8 oz block of cream cheese. I tried the frosting after using 3 oz and it was WAY too sweet (at least for my taste). The extra 5 oz made it wonderful. I also added 1/4 teaspoon more allspice and it still wasn't overpowering. I think I found my go-to cream cheese frosting recipe!

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Reviewer:

Kristen DuFrain

Cooking Level: Expert

Home Town: Watertown, New York, USA

Living In: Albany, New York, USA

Reviewed: Feb. 23, 2012

This was a great recipe I used on a carrot cake. I more than tripled the allspice in mine and the flavors meld together wonderfully. I will use this again, especially on a carrot cake.

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Reviewer:

MySweetCreations

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Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

Reviewed: Feb. 10, 2012

You have to play around with the liquids a bit but that's true of ALL frostings. For flavor this is exceptional -- I used lemon juice in place of milk as I do in all cream cheese frostings, to preserve the tang of the cream cheese. Thanks for sharing!

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Reviewer:

JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Nov. 28, 2011

WAY TOO MUCH SUGAR! All I tasted was sugar, and I used 8 oz. of cream cheese. Next time I will try it with half the sugar if not less.

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Reviewer:

n0xzemagrl

Reviewed: Nov. 2, 2011

I used 8 oz. cream cheese and only 3 cups confectioners' sugar. I found that I didn't need to add more than 1T of milk. I had enough for all 2 dozen cupcakes. Delicious, spiced just right and perfect! The consistency was perfect for piping onto cupcakes. I piped them onto "Pumpkin Ginger Cupcakes," also from this site. The combination of the cream cheese and pumpkin ginger cupcakes are amazing!

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Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Oct. 2, 2011

This is a delicious recipe - perfect for the pumpkin muffins I just made! The only thing I would do differently is refrigerate the icing for an hour before spreading it.

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Reviewer:

molls06

Reviewed: Jul. 10, 2011

I didn't use the milk because the frosting was already thin ... I used all the 4 cups of powdered sugar and then put it in the fridge to solidify a bit. The taste was great. I did add 6 oz of cream cheese because it tasted a little like buttercream.

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Reviewer:

IrishMom Luvs2Bake

Living In: Boring, Oregon, USA

Reviewed: Mar. 27, 2011

Yummy! I followed the recipe pretty much except added 1/2 a tsp of allspice and then a 1/4 tsp of cinnamon instead of using all allspice. And we heavily frosted 30 cupcakes and had 2 cups left, so it makes a lot!

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Reviewer:

MissMiriam

Reviewed: Feb. 25, 2011

Used 8 oz of cream cheese and also added 1 tsp of cinnamon extract...only used 3 cups of sugar and it was plenty sweet. This frosting is really yummy :) My sister said the frosting really brought out the spicy-ness of the spiced cupcakes!

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