homemade cream cheese icing recipe for cinnamon rolls

Start your mixer (or electric beater) on the lowest setting and keep it on low until the cream cheese/butter and sugar start to come together (about 30 seconds).

Add the powdered sugar and the cinnamon to the bowl.

(If you don't have a food scale the equivalent would be 4 cups.)

We use a food scale to measure 1 pound of Powdered Sugar.

Mix the cream cheese, butter, and vanilla together on medium speed until they are fully incorporated (about 2 minutes.) Scrape down the sides of the bowl with a spatula before moving on to the next step.

We start with 2 teaspoons now and then add more at the end if we think we need it. “Slightly softened” means the butter is still cold but has warmed up enough so you can press your thumb down into it.

Add softened Cream Cheese, slightly softened butter, and Vanilla Extract to a mixing bowl.

If you swirl on the frosting with a pastry bag you should be able to frost 15-18 cupcakes depending on the size of the swirl. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. Our recipe should make enough The Best Cinnamon Cream Cheese Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Another thing to try if the frosting is too thin is to add EITHER 1/2 cup of powdered sugar or 1 tablespoon of cornstarch. That being said, as you can see in our pictures, you can do a swirl.) The first thing you should do before using the frosting is put it in the refrigerator for an hour or so, that will help the butter and cream cheese firm up. It will never be a frosting that is pipeable or will crust up like buttercream. You are tasting to determine taste (does it need more vanilla or cinnamon?) and consistency (is it too thin or too thick?) (Two Sisters note about Cinnamon Cream Cheese Frosting … it is a thin frosting. Step 7: This is the fun part of the frosting-making process where you get to taste your icing. Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds or until the frosting begins to get light and fluffy. Step 6: Start your mixer (or electric beater) on the lowest setting and keep it on low until the cream cheese/butter and sugar start to come together (about 30 seconds). Step 5: Two Sisters Tip: Put a clean dishtowel around your mixer to keep the sugar from flying out when you are mixing the butter and the sugar together. Step 4: Add the powdered sugar and the cinnamon to the bowl. Instead, I will mix the powdered sugar on low for 30 seconds to break up any large lumps. (If you don’t have a food scale the equivalent would be 4 cups.) You can sift the powdered sugar if it is really lumpy. Step 3: We use a food scale to measure 1 pound of Powdered Sugar. Step 2: Mix the cream cheese, butter, and vanilla together on medium speed until they are fully incorporated (about 2 minutes.) Scrape down the sides of the bowl with a spatula before moving on to the next step.

Step 1: To make this yummy Cinnamon flavored Fall version of Cream Cheese Frosting, add softened Cream Cheese, slightly softened butter, and Vanilla Extract to a mixing bowl. We predict you’ll come back to this classic Fall recipe again and again. What a great way to top those fall cupcakes, cookies, and cakes. It is sweet and creamy and spicy with just a little tang from the cream cheese. Our The Best Cream Cheese Frosting is delicious and if you can believe it, our The Best Cinnamon Cream Cheese Frosting is even better. Everyone needs a great Fall frosting recipe and this The Best Cinnamon Cream Cheese Frosting won’t disappoint.

Homemade cream cheese icing recipe for cinnamon rolls