click the stars to rate!
Cinnamon Cream Cheese Frosting
Yield: 5 cups
Cinnamon Cream Cheese Frosting is sweet and tangy with the flavors of vanilla and cinnamon. The frosting pipes beautifully and is perfect for cakes and cupcakes!
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
Cinnamon Cream Cheese 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.
This recipe makes enough frosting to ice 3 dozen cupcakes or frost a 3-layer 7 to 9 inch cake!
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Made This Recipe?
Be sure to follow on Pinterest @Cakemehometonight and on Instagram @cakemehometonight