Reviewed: Nov. 21, 2009

I used this recipe to frost pumpkin cookies and wow this was amazing! I highly recommend it and will be using it on lots of other baked goods!

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Reviewer:

Tabby

Cooking Level: Expert

Home Town: Manassas, Virginia, USA

Living In: Haymarket, Virginia, USA

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Reviewed: Oct. 29, 2009

this is my new favorite cream cheese icing recipe. i also add a little maple flavoring to intensify it just a little. i've used this on cinnamon rolls (fantastic), and most recently on pumpkin cake/bread, sprinkled with heath toffee bits. rave reviews there too.

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St. Louis Cook

Cooking Level: Expert

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Reviewed: Oct. 10, 2009

Love this frosting! I like to use it on the "Iced Pumpkin Cookies" from this site instead of the glaze. I too like to make the measuring easier and use 1/2 cup butter, 8 oz. cream cheese and 3 cups powdered sugar. To make it a little less sweet I like to use 1 tsp. maple flavoring (found next to vanilla extract at the grocery store) instead of syrup. This is a great recipe to top off your favorite spice/apple/pumpkin recipes!

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Aug. 16, 2009

Fabulous frosting! But scale down to 6 servings for much easier measuring. Six servings comes out to: 1/2 pound cream cheese, (8 ounces) softened, 1/2 cup butter, softened, 3 cups confectioners' sugar and 3 tablespoons maple syrup. -- Double the above amounts if more frosting is needed...and more WILL probably be needed! Not that it didn't make enough...but it's good enough to eat right from the spoon! =) I suggest making an extra batch and storing it in the fridge for pancakes and/or french toast the next morning. Great recipe! I used it on a "Maple Pecan Butter Cake" and it was THE perfect frosting! NOTE: I used only HALF the conf sugar and with the maple syrup it was PLENTY sweet...but if you like it *really sweet...go for it and use the entire 3 cups. :)

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