{"id":9970,"date":"2019-11-08T08:25:00","date_gmt":"2019-11-08T14:25:00","guid":{"rendered":"http:\/\/gw.finelimedesigns.com\/2008\/09\/cinnamon-cream-cheese-frosting-recipe-3\/"},"modified":"2020-10-05T09:29:14","modified_gmt":"2020-10-05T14:29:14","slug":"cinnamon-cream-cheese-frosting-recipe","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/cinnamon-cream-cheese-frosting-recipe\/","title":{"rendered":"Cinnamon Cream Cheese Frosting"},"content":{"rendered":"\n

My cinnamon cream cheese frosting is wonderful on so many different desserts. The warmth of cinnamon makes even my favorite plain cream cheese frosting<\/a> even more special.<\/p>\n\n\n\n

\"cinnamon<\/figure><\/div>\n\n\n\n\n\n

Ingredients<\/h2>\n\n\n\n

This recipe requires baking staples: cream cheese, butter, ground cinnamon, and powdered sugar.<\/p>\n\n\n\n

Make sure that your cream cheese is a block and not whipped. Also, be sure to use full-fat cream cheese as it will work so much better.<\/p>\n\n\n\n

How It’s Made<\/h2>\n\n\n\n

Start by beating the butter to incorporate lots of air into it. You want it to get nice and light. This takes about three minutes using a stand mixer on high speed.<\/p>\n\n\n\n

Next, mix in the cream cheese until just combined.<\/p>\n\n\n\n

Then, mix in the powdered sugar a little bit at a time. If you add it all at once, it will fly out of the mixer and make a big mess!<\/strong> I have used anywhere from four to eight cups of powdered sugar to make enough frosting for 12 cupcakes. It depends on how firm you want the frosting to be.<\/p>\n\n\n\n

Even when I used the full eight cups, tasters commented that they didn’t think the frosting was that sweet. The cream cheese does a really nice job of tempering the sweetness.<\/p>\n\n\n\n

\"Adding<\/figure><\/div>\n\n\n\n

Finally, and most importantly, mix in the cinnamon<\/strong>.<\/p>\n\n\n\n

\"adding<\/figure><\/div>\n\n\n\n

Pipe or spread it on your favorite desserts!<\/p>\n\n\n\n

\"Piping<\/figure><\/div>\n\n\n\n

Expert Tips and FAQs<\/h2>\n\n\n\n

Use cinnamon that smells fresh and aromatic<\/strong>. Some recipes call for specific types of cinnamon. I’ve made this recipe with all different brands of cinnamon, and even cinnamon that is years old! As long as it still smells amazing when you open the jar, your frosting will be wonderful.<\/p>\n\n\n\n

Buy blocks of cream cheese, not the whipped tubs<\/strong>. Also, always buy full-fat cream cheese \u2013 the frosting will be much better!<\/p>\n\n\n\n

Always start with room temperature ingredients.<\/strong> If the cream cheese is too cold, it won’t integrate into the frosting.<\/p>\n\n\n\n

How can I store this frosting?<\/strong>

Food safety experts would likely tell you to refrigerate anything with cream cheese. That said, I leave my cakes and cupcakes with this frosting out on the counter<\/strong> for several days. I have never had problems with the frosting souring, and I have certainly never had any negative health effects.<\/p> <\/div>

Can this frosting be frozen?<\/strong>

Yes! Foods with a high fat content tend to survive freezing well. You can put a plastic bag of cinnamon cheese frosting in the freezer for weeks or maybe even months. Let it thaw and re-whip it a bit when it comes out before you use it.<\/p> <\/div>

Why did my frosting get gummy?<\/strong>

Some brands of cream cheese are more susceptible to becoming gummy than others. Make sure you add cream cheese to the aerated butter and mix only until just combined. Overwhipping the cream cheese can definitely make things worse.<\/p> <\/div> <\/div>\n\n\n\n