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.
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.
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!
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!
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!
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....:(
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.
Great frosting! I reduced the sugar to 1 1/2 cups though which i thought was sweet enough. And i didn't have allspice, so i used a combo of cinnamon, nutmeg and a pinch of ground cloves. Tastes amazing.
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.
