Cinnamon Cream Cheese Frosting
Sweet, creamy and easy to make, this cinnamon frosting can be piped or spread. It keeps for a week, and you can adjust the amount of spice. Use it for cakes, cupcakes and cookies.
Servings 2.5 cups
Ingredients
For piping:
- 8 ounces cream cheese at room temperature
- ½ cup unsalted butter at room temperature
- 3 cups powdered sugar or more if needed
- 1 teaspoon ground cinnamon
- ¼ teaspoon vanilla optional
For spreading:
- ½ cup cream cheese at room temperature
- ¼ cup unsalted butter at room temperature
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- pinch of salt optional
Instructions
- Beat cream cheese in a medium bowl with the softened unsalted butter until very creamy and no lumps remain.
- Gradually add powdered sugar and beat until you have a thick, very creamy consistency, good enough to spread.
- Add the ground cinnamon, vanilla extract, and pinch of salt if using. Beat again until completely incorporated and smooth.
- It keeps well in the refrigerator for a few weeks. Beat again before using to attain a creamy consistency.
Notes
Cinnamon: adjust it to your liking and always take into account what you're using it for so it doesn't overpower the rest of the flavors.
Make ahead: I keep it for a week in the fridge in a covered bowl or airtight container or in the piping bag if using it that way. Or freeze it for a month.
