Allspice Cream Cheese Frosting

I made this wonderful cream cheese frosting with Allspice recently.  Allspice is not a spice that you hear much about these days.  I rarely use it, but I thought it would work perfectly in a cream cheese frosting.  After I made it I used it in the most interesting way and I think you will get a kick out of what I did.  So let's make Allspice Cream Cheese Frosting!

Ingredients

3 ounces cream cheese, at room temperature
1/3 cup butter, at room temperature
1 teaspoon ground allspice
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons whole milk

Directions

In a large glass bowl, blend the cream cheese, butter and allspice.  Mix in the confectioners' sugar, vanilla and milk.  Transfer to the bowl of a stand mixer and mix thoroughly with the mixing paddle attachment (do not use the whisk attachment) for about one minute or until thoroughly blended.

Here we have our cream cheese, butter and allspice added to the glass bowl.  We are using 3 ounces of cream cheese in this recipe.  Cream cheese comes in the familiar 8 ounce blocks we are used to seeing in the grocery store.  It also comes in smaller 4 ounce blocks.  Just buy an 8 ounce block.  You will use the rest of it in no time, say, for cream cheese and jelly sandwiches, which are wonderful.

I mixed these three ingredients using a fork, then further combined them using a rubber scraper.

Once this is done, add in the vanilla extract and combine that into the mixture.

Time to add the confectioners' sugar and milk to the bowl.  I used the rubber scraper to incorporate the sugar and milk into the cream cheese mixture, just to combine loosely.

Then into the bowl of the stand mixer.  I mixed it for about one minute on medium speed.  By roughly mixing the ingredients by hand previously, the stand mixer does an even better job of incorporating it all together in the mixing bowl.

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Once the cream cheese frosting was done, I found an inventive way of using it.  A new spin on a familiar breakfast item found in the refrigerated section of most any grocery store.

I am sure you are all familiar with the refrigerated cinnamon rolls that come in a roll with a little cup of frosting included in the package.  I sliced a container of these and placed them on a baking sheet with a silpat liner.  Silpat is so important to use when baking because it keeps the bottom of whatever you have in the oven from burning, or at the least, getting a little overdone.

The container of cinnamon rolls I had came with orange frosting.  I have to admit, I am always disappointed with these little frosting cups.  There never seems to be enough and it is a little inferior in quality.  So I ditched the frosting cup and used my new Allspice Cream Cheese frosting.  If you wanted, you could use the frosting that comes in the package as a spread on toast, but as I said, I don't care for it, so I just threw it out.

Here are the cinnamon rolls straight out of the oven and onto a cooling rack.  They turned out perfectly.  The package says to cook these for 15 - 18 minutes.  Never do that.  They are perfectly done at 10 - 11 minutes.  I left them on the cooling rack until they were completely cooled before I frosted them.

After they were completely cool, I used a medium-sized star tip and iced each roll with a fleur design.

I remembered a recent trip to the Amish Store in the Virginia countryside where I picked up this container of Silver Topperz.  I thought these would look nice on the iced tops of each roll.  These are not silver drageės, those little silver balls that are hard as rocks.  These are very soft and easy to eat and do not take out your fillings and/or crack your teeth.

A light sprinkling did the job.  These were really beautiful.

Cinnamon rolls with allspice cream cheese frosting and silver topperz.  You could also sprinkle a little more allspice from the bottle on top for added flare.

And here a side view of the iced cinnamon rolls on the cooling racks.  I would do two containers of rolls with the allspice frosting on my buffet table.  You could arrange them all on one large tray in the center of the table or set out two trays, one on either end of the buffet.  Buffer tables can be, and most often are set up so that guests line up at one end and make their way to the other end, filling their plates along the way.  You can also set up a buffet so that you have have two lines starting at opposite ends and moving toward the middle of the table, then exiting to the seating area.  You simply set up the table with the same trays of food starting on the outside of each end and then end in the middle with a large tray of, ... well, ... cinnamon rolls!!

This frosting is fantastic and a taste sensation.  It is so easy to make and I hope you will give it a try.