Cinnamon Cream Cheese Frosting

10m
Prep Time

0m
Cook Time

10m
Ready In

Recipe: #20989

September 18, 2015

Categories: Desserts, 5 Ingredients Or Less, One-Pot Meal, Gluten-Free, No Eggs, Vegetarian, Spices, Kosher Dairy, more

recipe by:
DishItTrish

Save
recipe

Rate &
Review

Get
Cooking

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

Follow
Member

recipe by:
DishItTrish

"Perfect on a pumpkin cake!"

Original is 1 serving

Metric US

I've Tried It

Try Our Hands Free Cooking Mode

Ingredients

Add to Shopping List

1/2 cup butter (room temperature, salted, if unsalted, add in 1/8 teaspoon salt)
8 ounces cream cheese (softened)
1 teaspoon vanilla extract

2 1/2 cups confectioners' sugar
1 teaspoon ground cinnamon
Half and half cream (as needed to thin to spreading or piping consistency)

Nutritional

Serving Size: 1 (847.1 g)
Calories 3543
Total Fat - 169.8 g
Saturated Fat - 102.1 g
Cholesterol - 493.5 mg
Sodium - 1544.1 mg
Total Carbohydrate - 511.8 g
Dietary Fiber - 1.4 g
Sugars - 506.9 g
Protein - 14.5 g
Calcium - 281 mg
Iron - 1.4 mg
Vitamin C - 0.1 mg
Thiamin - 0.1 mg

Try Our Hands Free Cooking Mode

Step by Step Method

Step 1

Cake must be completely cooled before topping with this frosting.

Step 2

Using a mixer, cream together the butter and cream cheese until well combined and fluffy. Add in the vanilla. Slowly beat in the powdered sugared and then the cinnamon. Continue to beat until everything is well incorporated and the frosting is fluffy. Beat in cream starting with a small amount until you get the consistency that you want.

Step 3

You can either cut the cake into bars and then prettily pipe the frosting on each one or simply spread the frosting over the entire cake. Refrigerate any leftovers for up to 3 days.