Cinnamon Cream Cheese Frosting
This amazing Cinnamon Cream Cheese Frosting recipe is so creamy and delicious, with the perfect amount of cinnamon!
The best part of all is that in addition to its amazing flavor, it is so easy to make. You can whip up a batch of this fantastic frosting in minutes.
Table of Contents
Why We Love It
We love this frosting for several reasons! Here are just a few:
- Super easy to make
- Makes a great filling and frosting
- Perfectly complements cinnamon cakes, caramel cakes, and more!
How to Make Cinnamon Cream Cheese Frosting
- Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
- Cut the softened cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
- Add the vanilla extract. Gradually add the powdered sugar and cinnamon beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
- Increase mixing speed and beat until fluffy. Be careful not to over beat the frosting as it will become too soft. If it does become too soft, just refrigerate a short while to firm it up a bit.
So Many Pairing Options for Cinnamon Cream Cheese Frosting
We recently used this Cinnamon Cream Cheese Frosting for our Cinnamon Roll Cake, but you'll definitely want to keep it in mind for other recipes as well! (By the way, make sure put the Cinnamon Roll Cake on your must-make list. You won't regret it!)
I love to use cream cheese frostings with spice cakes as well as cakes that call for a frosting that isn't too sweet. This recipe has the perfect balance of flavors, I could eat it by the spoonful!
To be honest, I can't think of a cake recipe that wouldn't pair well with cream cheese frosting- it's why we have SO many cream cheese frostings in our recipes section. (You can find some more of our favorites later in this post.)
Here are just a few favorite cake recipes that would be fantastic with this Cinnamon Cream Cheese Frosting:
I had to make myself stop with six but there are many more in our recipes section! Our latte cakes (pumpkin spice latte, gingerbread latte cake, etc.) are great choices also!
Helpful Tips for Working with Cream Cheese Frosting
- Cream cheese frostings are softer than your average buttercream frosting. For this reason, you may need to add a little additional powdered sugar to reach the desired consistency, or pop it in the refrigerator to firm it up a bit before working with it.
- Cakes and cupcakes that are frosted in cream cheese frosting should be refrigerated until within about 2 hours of serving.
- Cream cheese frosting firms up when chilled and so removing from the refrigerator a couple of hours before your event will allow enough time for it to soften. I have nothing against cold cream cheese frosting, haha- but most people like it nice and soft at the time of serving!
- Cakes frosted with cream cheese frosting can sit out for 2-3 hours at room temperature (less if it’s outside in the warm weather or if it is one of our lighter consistency whipped cream cheese fillings as it contains more heavy cream ).
Other Favorite Cream Cheese Frostings
We have so many other favorite cream cheese frostings in our Recipes section that we decided to create a roundup to feature them! If you love cream cheese frosting, make sure to check these out.
You'll find everything from Spiced Cream Cheese Frosting to Chocolate Cream Cheese, Lemon Cream Cheese Frosting, and more!
Click over for our Full Roundup of Favorites!: The BEST Cream Cheese Frostings and Fillings
Enjoy the Recipe!
Thanks so much for stopping by! We would love for you to share comments or photos below if you give this delicious frosting a try!
Cinnamon Cream Cheese Frosting
Creamy, delicious cinnamon cream cheese frosting! This recipe isn't overly sweet and has just the right amount of cinnamon- yum!
Ingredients
- 2 sticks (or 1 cup/226g) unsalted butter, slightly softened
- 2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften very slightly.
- 2 teaspoons (8 g) vanilla extract
- ½ teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
- 6 to 6 ½ cups (690g to 747g) powdered sugar
- 1 teaspoon (3g) cinnamon
Instructions
- Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
- Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
- Add the vanilla. Gradually add the powdered sugar and cinnamon beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
- Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
- **If you are making a dark brown swirl of frosting on top of the cake as we did, reserve ¼ cup of frosting as set aside.
- This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
- Will frost a 3 layer 8 or 9 inch cake.