Copycat Cinnabon Frosting
Description
Thick, silky copycat Cinnabon frosting made with butter, cream cheese, powdered sugar, vanilla, and a touch of lemon. Ready in 5 minutes for cinnamon rolls, cakes, and dipping.
Ingredients
- 4 ounces salted butter, softened
- 4 ounces full-fat brick cream cheese, room temperature
- 1 cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice, or 1/4 teaspoon lemon extract
Instructions
- In a medium bowl, beat the butter and cream cheese on medium speed for 2 to 3 minutes, until smooth, pale, and fluffy.
- Sift in the powdered sugar a third at a time, mixing on low after each addition.
- Add the vanilla and lemon juice.
- Beat on medium-high for 1 minute, until light and creamy.
- Spread over warm (not hot) cinnamon rolls or other baked goods.
Equipment
- Hand Mixer or Stand Mixer
- Medium mixing bowl
- Fine-mesh sieve
- Rubber Spatula
Notes
- With unsalted butter, add a pinch of salt.
- For a pourable glaze, beat in milk 1 teaspoon at a time.
- Refrigerate up to 1 week or freeze up to 3 months. Bring to room temperature and re-whip before using. Don't microwave.
Nutrition
Serving: 1ServingCalories: 211kcalCarbohydrates: 16gProtein: 1gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 45mgSodium: 136mgPotassium: 24mgFiber: 0.001gSugar: 15gVitamin A: 545IUVitamin C: 0.2mgCalcium: 17mgIron: 0.03mg