YieldAbout 2 cups, enough to frost 12 cupcakes or a 9 x 13 in (23 x 33 cm) cake
Prep10 minutes
LevelBeginner
Texture goal
Thick, creamy, and smooth with a luscious spreadable consistency.
This Cinnamon Cream Cheese Frosting is a rich and creamy blend of tangy cream cheese and warm cinnamon, perfect for topping cakes, cupcakes, or cinnamon rolls.
Why you'll want it now, The warm cinnamon flavor makes it irresistibly comforting and perfect for fall desserts.
Why this recipe works
This frosting combines the tangy smoothness of cream cheese with the warm, spicy notes of cinnamon, providing a balanced and flavorful topping that's easy to spread and pipe.
Equipment
Stand mixer with paddle attachment
Mixing bowl
Spatula
How to make it
In a mixing bowl, combine the softened cream cheese and butter.
Using a stand mixer with a paddle attachment, beat the cream cheese and butter on medium speed until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated.
Add the vanilla extract, ground cinnamon, and a pinch of salt. Mix on medium speed until the frosting is smooth and fluffy.
Scrape down the sides of the bowl as needed to ensure all ingredients are well combined.
Enjoy spreading this luscious cinnamon cream cheese frosting on your favorite desserts for a cozy, comforting treat.
How you'll know it's ready
You'll know it's ready when the frosting is smooth, creamy, and holds soft peaks.
Convection oven? (and if you don't have one)
The oven type doesn't affect frosting preparation, so no adjustments are needed.
Frosting, filling & glaze notes
The frosting should be thick but easily spreadable, holding its shape when piped.
Troubleshooting
If the frosting is too thick, add milk one teaspoon at a time to reach desired consistency.
If the frosting is too soft, chill in the refrigerator for 10-15 minutes before using.
Ensure cream cheese is fully softened to avoid lumps.
Beat on medium speed to avoid incorporating too much air, which can cause bubbles.
Storage
Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature and re-whip before using.
Make ahead
Frosting can be made up to 3 days in advance. Store in the refrigerator and bring to room temperature before using.
Variations
Add a tablespoon of maple syrup for a maple-cinnamon twist.
Stir in 1/4 cup finely chopped pecans for texture and nutty flavor.
Add a pinch of nutmeg for extra warmth.
Frequently asked questions
Can I use this frosting on warm cakes?
It's best to use this frosting on completely cooled cakes to prevent it from melting.
How can I make the frosting stiffer for piping?
Chill the frosting for 10-15 minutes or add more powdered sugar to achieve a stiffer consistency.
Can I freeze this frosting?
Yes, you can freeze it in an airtight container for up to 3 months. Thaw in the refrigerator and re-whip before using.
How do I prevent lumps in the frosting?
Ensure the cream cheese and butter are fully softened before mixing to prevent lumps.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
