Cinnamon cream cheese frosting is sweet and tangy with the flavors of vanilla and cinnamon. This homemade frosting pipes beautifully and is perfect for cakes and cupcakes!
Ingredients for Cinnamon Cream Cheese Frosting
- Unsalted butter – Room temperature. You can use salted butter, just omit any additional salt.
- Cream cheese – Room temperature for easy creaming.
- Powdered sugar – No need to sift the powdered sugar unless it is lumpy.
- Salt – Adds some contrast to the sweetness in the frosting.
- Vanilla extract – Pure vanilla extract adds amazing flavor to the cream cheese frosting.
- Cinnamon – A bit of ground cinnamon adds another layer of warm, spice flavor.
Tools & Supplies for Making Cinnamon Cream Cheese Frosting
How to Make Cinnamon Cream Cheese Frosting
To make the Cinnamon cream cheese frosting, I recommend using a stand mixer fitted with a whisk attachment or an electric hand mixer. The frosting comes together in about ten minutes!
- Whip room temperature butter and cream cheese on medium-high for 2-3 minutes until light and creamy.
- Add in half of the powdered sugar and mix on low speed until combined. Add in remaining half of the powdered sugar and continue to mix on low until well combined and smooth.
- Add vanilla extract, salt, and cinnamon. Mix on low speed until the ingredients are fully combined.
- Turn the mixer on high speed and whip for approximately 5 minutes until the frosting is light and fluffy.
Cinnamon Cream Cheese Frosting Recipe Tips
Flavor pairings
Use this frosting on cakes and cupcakes that have warm spices and flavors. The cinnamon in the cream cheese frosting enhances these flavors! Here are some recipes that this frosting would pair perfectly with!
- Carrot Cake Cupcakes
- Carrot Cake
- Hummingbird Cake
- Banana Cake
- Pumpkin Cupcakes
- Apple Crisp Cake
- Banana Cupcakes
- Pumpkin Cake
- Vanilla Cinnamon Rolls
Frosting too soft?
If the frosting seems to be too soft or have a loose consistency, chill the frosting in the refrigerator for abut 15 to 20 minutes. Then, rewhip the frosting for a minute or two. Sometimes if the butter and cream cheese get too warm, the frosting can become too soft and difficult to pipe.
Storage and serving
The frosting can be stored in an airtight container in the refrigerator for up to two weeks. To use, simply bring the frosting to room temperature and rewhip on medium-high speed with a stand mixer fitted with a whisk attachment or an electric hand mixer.
Cupcakes and cakes iced with this frosting should be stored in the refrigerator. The frosting is best enjoyed at room temperature, so be sure to remove your baked goods from the refrigerator about one hour before serving.
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Cinnamon Cream Cheese Frosting
Equipment
- Stand mixer fitted with a whisk attachment or electric hand mixer
Ingredients
- 2 cups unsalted butter room temperature
- 8 oz cream cheese room temperature
- 7 cups powdered sugar
- 3 tsp vanilla extract
- 1 tsp salt adjust to your taste
- 1 tsp ground cinnamon
Instructions
- In a mixing bowl or bowl of a stand mixer fitted with a whisk attachment, combine butter and cream cheese. Whip on medium-high speed for 2-3 minutes until creamy.
- Add in half of the powdered sugar and mix on low speed until combined. Add in remaining half of the powdered sugar and continue to mix on low until well combined and smooth.
- Add vanilla extract, salt, and cinnamon. Mix on low speed until the ingredients are fully combined.
- Turn the mixer on high speed and whip for approximately 3-5 minutes until the frosting is light and fluffy.
Notes
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