Reviewed: Oct. 9, 2008

YUMMY!!! This is a great recipe!! SO perfect for....everything...I used it on my pumpkin bars. The guys at the fire station ate it up. I did add 1 tsp of maple syrup for some fall flavoring.

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AKHOCKEYMOM

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Sep. 17, 2008

I doubled the recipe! Creamy & very yummy! I did add pumpkin spice, cinnamon & nutmeg as others suggested. I used it on "Pumpkin Bars I" found on this site(excellent!)! Thank you!

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Tina

Cooking Level: Intermediate

Home Town: Monmouth, Illinois, USA

Living In: Cameron, Illinois, USA

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Reviewed: Sep. 12, 2008

Very good on Pumpkin Bars I from this site. I used a 8 oz package but only doubled the other parts so it was a bit cheesier, which went over well in my house. Also added some cinnamon and nutmeg - just eyeballed it and tasted it. Very good!!

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LARARENEE

Cooking Level: Intermediate

Living In: Saint Joseph, Missouri, USA

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Reviewed: Apr. 16, 2008

Excellent! Add chopped pecans for a real kick!!!

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Reviewer:

lenoirlady

Cooking Level: Expert

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Reviewed: Dec. 29, 2007

Great on the pumpkin bar recipe on this site. Will make again.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Sep. 30, 2007

Add a 1/2 tsp. of pumpkin pie spice and this is incredible on top of pumpkin bread!!!

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AV8TOR

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Reviewed: Aug. 29, 2007

I used this recipe on a carrot cake and put in 1/2 tsp pumpkin pie spice and it was the creamiest, perfect sweetness and flavor icing i've ever had! I had some leftover icing and used it on cinnamon rolls the next morning for breakfast. SINFUL! I also used 1/3 less fat cream cheese and it was still great. It does soften up quickly so i wouldn't recommend trying to decorate with it.

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ObMD4JC

Cooking Level: Expert

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Reviewed: Aug. 28, 2007

Fantastic Icing. Used with the oatmeal cookie bars recipe.

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Misti

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

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Reviewed: May 23, 2007

So delicious!!

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adventureseeker

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2006

I used it to frost gingerbread cookies. Yummy. It reminded me of the frosting used on Cinnabons. Did anyone else think that? kag

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Karen in Florida

Cooking Level: Expert

Home Town: Sykesville, Maryland, USA

Living In: Miramar, Florida, USA

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Reviewed: Dec. 19, 2006

delicious!! wouldn't change a thing!

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Jessica

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2006

Perfect cream cheese icing! Add 1/2-1 tsp cinnamon and it's even better!

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Reviewer:

Leslie T.

Cooking Level: Intermediate

Home Town: Antlers, Oklahoma, USA

Living In: Oxford, Oxfordshire, England, U.K.

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Reviewed: Nov. 17, 2006

I gave this 3 stars for the recipe as is. But after I added 1/4 teaspoon each of pumpkin spice, cinnamon, and nutmeg I give it 5 stars!! Absolutely scrumptious!!

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Cari

Cooking Level: Expert

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Reviewed: Oct. 29, 2006

Great recipe and so so simple... I added 1 tsp of cinnamon to give it a little kick and topped my pumpkin spice cake with it :)

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Reviewer:

hillbe20

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Reviewed: Oct. 16, 2006

Very good icing with a true cream cheese flavor. Quite easy to make with only a few ingredients.

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Reviewer:

Moria

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Oct. 1, 2006

Great with the pumpkin bars!!

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Reviewer:

Alissa

Cooking Level: Intermediate

Home Town: South Glens Falls, New York, USA

Living In: Queensbury, New York, USA

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Reviewed: Jun. 11, 2006

Not too sweet and easy to make.

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ADACHIC

Cooking Level: Beginning

Living In: Fort Dodge, Iowa, USA

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Reviewed: Mar. 13, 2006

I loved this icing! It came out great, but make sure that you don't add too much water or corn syrup to the mixture. I put about 10 drops of water in my icing, and the whole thing turned to water, so be very careful.

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