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Spiced Cream Cheese Icing recipe

Spiced Cream Cheese Icing recipe

  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing
  • Cream cheese icing

This topping is a little different than the average cream cheese icing. It's flavoured with ground allspice! It's perfect on spiced cakes, cupcakes or muffins.

151 people made this

IngredientsServes: 10

  • 85g cream cheese, softened
  • 75g butter, softened
  • 3/4 teaspoon ground allspice
  • 480g icing sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

MethodPrep:15min ›Ready in:15min

  1. In a medium bowl, beat the cream cheese, butter and allspice together. Gradually mix in the icing sugar, vanilla and milk until the mixture is spreadable.

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Reviews & ratingsAverage global rating:(160)

Reviews in English (142)

by WEXL

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.-25 Mar 2004

by naples34102

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.-06 Feb 2011

by MAGGIE MCGUIRE

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!-20 Jun 2003


Spiced Apple Walnut Cake with Cream Cheese Icing

Looking for a pie alternative? This moist apple cake with cream cheese icing has all the flavors of Thanksgiving—minus the tricky pie crust!


Spice Cake with Cream Cheese Frosting

Preheat oven to 350ºF. Grease 3 9-inch round cake pans, line bottoms with parchment paper and grease parchment.

Make cake: Sift together flour, baking powder, baking soda, salt and spices. In a large bowl, using an electric mixer on medium speed, cream butter and brown sugar until fluffy. Beat in eggs one at a time. Stir together milk and sour cream. Beat half of flour mixture into butter mixture until just combined, then stir in sour cream mixture. Stir in remaining flour mixture until just combined do not overmix. Divide batter among pans and bake until a toothpick inserted in center of a cake comes out clean, about 25 minutes. Cool pans on wire racks for 10 minutes, then turn cakes out and cool completely.

Make frosting: Beat cream cheese and butter until fluffy. Slowly add confectioners' sugar, beating until well combined and smooth. Beat in vanilla. If frosting is too soft, set it in refrigerator for 15 to 20 minutes to firm up, then beat it again before icing cake.

Assemble cake: Place 1 cake layer on a serving platter and spread with frosting. Add second layer and spread with more frosting. Top with third cake layer. Frost top and sides of cake. Chill approximately 2 hours before serving.


MAKE CHAI-INFUSED MILK

You&rsquoll start by steeping 2 chai tea bags in some warm milk. It&rsquos important you don&rsquot let the milk boil as you will lose a lot of your moisture to evaporation. I like to pour my milk back into a measuring cup and replace any milk that did evaporate by nature (usually only about a Tablespoon or less).

Once steeped, the bags actually get cut open and the plethora of spices packed into that tea bag are let loose to roam around in the milk to kick the spice up a notch (or three).

This step smells amazing. And guess what?

It only gets better from here, because the cream cheese frosting slathered on top is flavored with the same spices that you&rsquoll find inside the cake.

Really, this goes nowhere but up.

After you&rsquore done spicing up your milk, this cake is in your round pan and ready to bake in a snap.

The recipe is pretty straight forward, but you&rsquore just going to want to remember not to over mix your batter.

You want to keep your crumb nice and soft, so mix your wet team into your dry team gently and stop when everything has just come together.

This cake&hellip Wow. First of all, I&rsquove considered baking one every single day just so our house can smell as amazing over and over again. Even the kiddos have commented on the aromas floating around the house!

Truly, the smell alone tempts me to throw on my oversized sweater and leggings and grab a pumpkin to carve. Perhaps you&rsquoll feel the same way?

What I love most about this cake is that it isn&rsquot overly sweet by any means. It is the perfect amount of spice without tasting savory, and just enough sweet to go perfectly with a cup of coffee or tea (read: it is completely acceptable to eat this as breakfast).

I would even go so far as to say if you left the cream cheese frosting off of this cake, it would still be a perfect chilly weather snack.

And if you&rsquore wondering, YES, you can absolutely turn this into a two layer cake: double the cake and frosting recipes and you&rsquore all set.

Spice, sugar, creamy cream cheesy frosting, and a steamy cup of tea or coffee (with pumpkin spice coffee creamer, of course). Sounds like something you need in your life ASAP.


Spicy Sticky Cinnamon Rolls with Cream Cheese Icing

  • shellfish-free
  • kidney-friendly
  • fish-free
  • alcohol-free
  • low-potassium
  • vegetarian
  • peanut-free
  • pork-free
  • pescatarian
  • tree-nut-free
  • soy-free
  • red-meat-free
  • Calories 305
  • Fat 14.7 g (22.6%)
  • Saturated 8.8 g (44.2%)
  • Carbs 38.9 g (13.0%)
  • Fiber 1.1 g (4.3%)
  • Sugars 17.6 g
  • Protein 4.6 g (9.2%)
  • Sodium 143.8 mg (6.0%)

Ingredients

For the dough:

(1 envelope) active dry yeast

unsalted butter, very soft

For the filling:

(2 sticks) unsalted butter, very soft

For the icing:

powdered sugar, plus more as desired

Instructions

To make the dough, sprinkle 2 1/4 teaspoons (1 envelope) yeast over 1 1/4 cups lukewarm milk in the bowl of a stand mixer and set aside for 5 minutes until slightly bubbly. Use the paddle attachment of a stand mixer to beat in 1/2 cup sugar, 6 tablepoons very soft butter, 2 large eggs, 1 tablespoon vanilla, and 1 teaspoon salt. Stir in the 4 1/2 to 5 cups flour, 1 cup at a time, until the dough is thick but still a little sticky.

Switch to dough hook and knead in the stand mixer for 5 minutes or until dough clears side of mixer and is taut and smooth. (Alternately, knead by hand on a floured countertop for 6 to 8 minutes or until smooth and springy.)

Spray the dough and bowl lightly with cooking spray. Shape the dough into a ball and place in greased bowl, turning it to make sure it's coated in oil. Cover with plastic wrap and let rise in a warm place until doubled — about 2 hours.

For the filling, grind the spices in a spice grinder until fine and mix with the brown sugar. (If you want to skip the extra spices or use powdered cinnamon instead of whole, substitute 3 to 4 tablespoons cinnamon for all the spices.) Cream the butter with the spices and sugar in a mixer or with hand beaters.

Lightly grease two 9-inch cake pans (a 9x13-inch pan works fine as well). On a floured surface roll the dough into a large rectangle, about 14 inches by 24 inches. When the dough is rolled out, slather it thickly with the creamed butter and sugar, making sure to spread it nearly to the edges. Roll up along the long side, stretching and pulling the dough into a taut and tight roll. Use a bench scraper or knife to cut into 24 individual rolls.

Divide the rolls among the prepared pans and let rise in a warm place until the rolls double in size — 45 to 60 minutes. While rolls are rising, heat oven to 350F.

Bake the rolls for 20 to 27 minutes. The best way to determine doneness is to take their temperature they are done when between 190 and 200F.

For the icing, beat the cream cheese, milk, vanilla, and sugar together, adding more powdered sugar as necessary to get the consistency you prefer. Drizzle over hot rolls with a fork. Serve warm.

Recipe Notes

Make Ahead: To make the rolls ahead of time, follow the recipe up until baking. Par-bake the rolls for just 10 minutes. Remove the rolls and let them cool, then freeze them in their pans or in freezer bags. To finish baking, remove them from the freezer and let them thaw in the fridge overnight. Then bake in the morning at 350ºF for 10 to 15 minutes. Frost and serve warm. For more detailed instructions, read our tutorial on How To Freeze Cinnamon Rolls and Bake Them Later.


Spiced Carrot Cake with Cream Cheese Frosting

Ingredients:

FOR THE SPICED CARROT CAKE

  • 2 medium eggs, beaten
  • 140ml vegetable oil
  • 200g light brown sugar
  • 300g carrots (about 3 medium), grated
  • 100g raisins
  • 100g walnuts, roughly chopped
  • 180g self-raising flour
  • 1 pinch salt
  • 2 tsp ground cinnamon
  • 1 tsp mixed spice
  • ½ tsp ground nutmeg
  • ½ tsp bicarbonate of soda

FOR THE ORANGE CREAM CHEESE FROSTING

  • 1 orange, zest only
  • 175g full-fat soft cheese, at room temperature
  • 50g butter, at room temperature
  • 125g (maybe a little more) icing sugar, sifted
  • 1tsp vanilla extract

YOU WILL ALSO NEED

  • 2 x 20cm round sandwich tins
  • 1 palette knife
  • A few extra walnuts or sugar carrots, to decorate (optional)

Method:

  1. Preheat the oven to 160°C. Lightly grease the two sandwich tins and line the bottom with baking paper.
  2. Put the flour into a large mixing bowl and add in the walnuts and raisins. Toss them in the flour until coated to prevent them from sinking to the bottom of the cake when its baking.
  3. Add in all the remaining cake ingredients to the bowl. Beat with an electric whisk or wooden spoon (there really is no need to dirty the electric whisk…) until all the ingredients are well combined. The mixture is fairly wet – so don´t worry!
  4. Equally divide the mixture between the two prepared tins (weigh the mixture if you want to be exact).
  5. Bake in the middle of the preheated oven for 25-30 minutes, until the cakes start shrinking away from the sides of the tin and an inserted skewer or toothpick comes out clean.
  6. In the meantime, prepare the orange cream cheese frosting. Add the orange zest, room temperature butter and cream cheese and vanilla extract to a bowl and beat until smooth. Sift in about half of the icing sugar, mix, then add the remaining icing sugar. If you feel like the icing is far too runny or not sweet enough, you can add a little more icing sugar.
  7. Chill the orange cream cheese frosting in the fridge to firm up until needed.
  8. Remove the finished cakes from the oven and leave them to cool on a wire rack in the tin for about 10 minutes. Then carefully remove them from the tin, peel of the baking paper, and leave on the wire rack to cool completely.
  9. Once the cakes have completely cooled, if the cakes have baked a bit unevenly, level the surfaces of the cakes by cutting off some of the top with a sharp knife (and then eat the offcuts. ).
  10. Place one of the cakes on the serving plate and spread over half of the orange cream cheese frosting. Place the other cake bottom side up (so that you have a nice, flat top) on the first cake and spread on the remaining cream cheese frosting. You can either just cover the top or also the sides if you like.
  11. Finish by decorating the cake with a few whole or chopped walnuts, sugar paste carrots or any other decoration of your choosing.

I definitely won the prize for best granddaughter when I brought through this tray of GOODNESS!

Spiced Pumpkin Cake with Cream Cheese Icing

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When fall arrives in late September, a few things come to everyone’s mind: giant leaf piles, apple cider, scarves and of course, pumpkins. What’s great about this unique orange squash is its versatility. We turn them into jack-o-lanterns and place them on our front porches, roast their seeds as a quick afternoon snack and use their insides to make hardy soups.

Everyone knows that pumpkins are delicious, but studies have also shown that they have health benefits too. Pumpkins can maintain your eyesight and reduce your risk of getting cancer.

Pumpkin is easy to pair with other flavors and makes for a great dessert. Here is a recipe for pumpkin cake with cream cheese icing – one of my fall favorites.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Servings: 12

Ingredients:
4 eggs
1 2/3 cups sugar
1 cup vegetable oil
15 ounces pumpkin purée
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
8 ounces cream cheese
6 tablespoons butter, softened
2 ½ cups confectioners’ sugar

1. Preheat oven to 350°F.
2. Grease and flour a glass pan.

3. Beat the eggs, sugar, oil and pumpkin in a mixing bowl.

4. Stir together the flour, baking powder, salt, baking soda and cinnamon.

5. Add flour mixture to the wet ingredients and mix well.

6. Pour into glass cake pan and spread evenly.

7. Bake for 25 to 30 minutes.
8. Remove from oven and allow to cool.

9. For the frosting, beat together the cream cheese, butter and confectioner’s sugar.


Gingerbread Layer Cake with Spiced Cream Cheese Icing

Spiced Cream Cheese Icing (recipe follows)

Sugared Rosemary and Cranberries (recipe follows)

How to create a dramatic crepe cake with chocolate, hazelnuts and sugared cranberries

Heat oven to 350 F and prepare four 6-inch cake pans with nonstick spray and parchment paper lining the bottom of each pan.

In large bowl, combine the flour, baking soda, baking powder, ginger, cinnamon, cloves and salt set aside.

In a mixing bowl with paddle attachment, cream together the oil, sugar and molasses.

Add eggs and sour cream and mix until combined.

Alternating with the buttermilk, add in the flour mixture, scraping the sides in between each addition.

Divide the cake batter between the four cake pans.

Bake for 15-20 minutes or until toothpick inserted in center of the cake comes out clean.

Remove the cakes from the pan and allow them to cool at room temperature.

Once the cake is cooled, layer cakes with Spiced Cream Cheese Icing, finishing with spiced cream cheese on top.

Garnish the cake with Sugared Rosemary and Cranberries.

Serve or refrigerate until ready to serve.


Mulling-Spice Cake With Cream-Cheese Frosting

Heami Lee for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Rebecca Bartoshesky.

The spices in this cake from “Live Life Deliciously” by Tara Bench (Shadow Mountain, 2020) are, indeed, those you’d use if you were mulling cider or wine. They’re the flavors of fall and winter, and especially of the holidays that their aromas linger in the kitchen is a bonus. They’re warm and hearty enough to hold their own when blended with the cake’s apple cider and molasses (use an unsulfured brand, such as Grandma’s). The batter is very thin, but it bakes up sturdy, easy to cut and ready to be generously filled and covered with cream cheese frosting. The cake is lovely on its own, but it welcomes extras. Ms. Bench decorates hers with almond and candy Christmas trees, but a little crystallized ginger or chocolate is nice too. &mdashDorie Greenspan


Spiced Zucchini Cake

Yield: 9 servings

with spiced maple-cream cheese frosting

Ingredients:

For the Cake

1 ¼ cups all-purpose flour
½ cup brown sugar
½ cup sugar
1 ½ teaspoons ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground nutmeg
½ teaspoon minced crystallized ginger
½ teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
½ cup vegetable oil
½ cup applesauce
2 eggs
1 cup shredded zucchini

For the Frosting

4 ounces cream cheese, softened
3 tablespoons butter, softened
3 tablespoons pure maple syrup
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
2 cups confectioners' sugar

Directions:

For the Cake

1. Preheat oven to 350 degrees F. Butter or spray an 8x8 inch baking pan with non-stick cooking spray set aside.

2. In a bowl, combine flour, cinnamon, cardamom, nutmeg, crystallized ginger, salt, baking powder and baking soda.

3. Combine oil, applesauce, eggs and sugars add to dry ingredients and mix well. Add zucchini stir until thoroughly combined. Pour into the prepared 8x8 inch baking pan.

4. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack.

For the Frosting

1. For the icing: In a small bowl, beat cream cheese, butter, maple syrup, cinnamon and cardamom until smooth and creamy. Add confectioners' sugar and mix well.

2. Frost cake with icing once completely cool.

Notes:

- Store covered in refrigerator for up to 2 days. Bring to room temperature before serving.
- This icing is a little on the thin side and is not able to be piped. If you find the consistency to be too thin for your taste, gradually add in a little more confectioners&rsquo sugar.
- If you enjoy nuts, pecans and walnuts both pair well with this recipe. Simply fold in a ½ cup of chopped nuts before pouring the batter into the pan.
- Don&rsquot have cardamom or crystallized ginger? No problem, just omit them, but I do highly recommend adding both of these to your spice rack.

Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!