I put cream cheese icing on just about every baked good I make. It started with carrot cake (obvs), and then cinnamon rolls, pumpkin bread, lemon loaf, and pretty much everything else. I even put it on a rainbow cake I made recently. The reason I like it so much is that while it’s still very sweet, it has a tangy taste that I just can’t get enough of.

What type of cream cheese is best for frosting?

I always use Philadelphia full-fat bricks. I’m sure any brand is fine, but I’m a traditionalist. Whatever you do, make sure not to use a spreadable or whipped version, as these will result in a runny frosting. Leave it out at room temperature so it will soften, but do not try to speed up the process by putting it in the microwave!

For the butter

Same as the cream cheese, you want it softened at room temperature. Like most recipes, this one calls for unsalted butter, but I’m not going to lie – I’ve used salted plenty of times and it’s very tasty. Honestly, this one comes down to your personal preference.

Secret ingredient

Cinnamon! I discovered this trick when I made a carrot cake and worried there weren’t enough spices in it. So I added some cinnamon to the frosting, and I’ve never looked back. It’s absolutely delicious and works with most of the baked goods I make. I suggest starting with a small about (a teaspoon or so) and then adding more as you see fit. I like to add a lot!

Frosting Consistency

If you prefer a thicker frosting, you can experiment with adding more powdered sugar (a few tablespoons at a time) until you reach your desired consistency. But a word of warning – adding more sugar will result in a sweeter frosting. Like, much sweeter. I’ve actually done it to the point where it was too sweet for me, and that’s really saying something!

Cream Cheese Icing Ingredients

• 250 grams of cream cheese (this works out to about 8.8oz)
• 1 stick of butter
• 4ish cups of icing sugar
• 2tsp of vanilla extract
• cinnamon (to taste)

Cream Cheese Icing Instructions

In the bowl of a stand mixer, beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy, and smooth. People often say to use the paddle attachment, but I prefer the whisk attachment, for what it’s worth. On low speed, gradually add in the sugar and beat until fluffy. If you need a stiffer consistency for decorative piping, add more powdered sugar. Add the cinnamon a teaspoon or two at a time until you reach the desired taste.

That’s it! It doesn’t get much easier. You can store it in the fridge for a few days, or if you have extra, seal it up and toss it in the freezer until you’re ready to use it.

Enjoy!