Cinnamon Cream Cheese Frosting Recipe
Tangy, creamy, with a warm kiss of cinnamon, this Cinnamon Cream Cheese Frosting takes everything you love about a classic cream cheese frosting and transforms it into pure fall comfort.
Servings: 15
Equipment
Ingredients
- 12 oz cream cheese 340 g, room temperature
- 6 oz unsalted butter 170 g, room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cup powdered sugar 140 g
- 1 tablespoon ground cinnamon
Instructions
- Combine the ingredients – Add room temperature cream cheese, butter and vanilla extract to your stand mixer bowl, fitted with the wire whisk. Sift in the powdered sugar and ground cinnamon. Stir to incorporate the powdered sugar at first. Then gradually increase the mixer speed to combine all the ingredients. Refrigerate as needed if the frosting seems too loose before beating until fluffy.12 oz cream cheese, 6 oz unsalted butter, 1 teaspoon pure vanilla extract, 1 ¼ cup powdered sugar, 1 tablespoon ground cinnamon
- Beat until fluffy – Beat on medium high speed for just a minute or two until the frosting is fluffy and creamy. Give it a taste and stir in more powdered sugar if a sweeter frosting is desired. Don’t overbeat cream cheese frosting or it will separate.
Notes
- Yield: This cinnamon cream cheese frosting recipe makes about 3 ⅓ cups, enough to frost 15 - 18 cupcakes or a 9”x13” sheet cake.
- Storage: Store frosting in the fridge for 3-5 days or in the freezer for up to 3 months. Let come to room temperature and re-whip until fluffy before using.
Nutrition
Serving: 43g | Calories: 193kcal
