Spiced Cream Cheese Frosting
This spiced cream cheese frosting is perfectly tangy and sweet, and tastes amazing on just about anything.
Servings: 3 cups
Calories: 890kcal
Ingredients
Spiced Cream Cheese Frosting
- 1/2 cup cream cheese, room temperature 113g
- 1/2 cup unsalted butter, room temperature 113g
- 1 tsp vanilla extract or vanilla bean paste 4ml
- 1/4 tsp ground cinnamon
- 1/4 tsp fine salt
- 1/8 tsp ground nutmeg
- 4 cups powdered sugar 500g
- 1 Tbsp heavy whipping cream, room temperature 15ml
Instructions
- Spiced Cream Cheese Frosting
- In a medium-sized bowl, beat together 1/2 cup of cream cheese and 1/2 cup of unsalted butter. Mix on a medium speed for a minute until smooth.
- Add 1 tsp vanilla extract, 1/4 tsp cinnamon, 1/4 tsp fine salt, and 1/8 tsp nutmeg. Mix on a low speed until combined.
- Gradually mix in 4 cups of powdered sugar and 1 Tbsp of heavy cream on a low speed. Scrape the sides and bottom of the bowl with a rubber spatula as needed. Continue to mix on a low speed for 30 seconds to make sure everything is mixed together properly.
- Cover with a piece of plastic wrap or place in a piping bag until you're ready to use this frosting.
Video
Notes
Yield
This recipe makes about 3 cups of frosting, which is enough to frost 2 dozen cupcakes or top a dozen cinnamon rolls.Tips for Making the Best Spiced Cream Cheese Frosting
- Use full fat cream cheese! It gives the frosting a better texture and taste.
- Don't bother sifting your powdered sugar! Most brands in the US contain cornstarch to prevent caking, and this means no sifting is needed. Only sift if you notice clumps in your powdered sugar.
- Make sure the cream cheese and butter are both at room temperature! If they're not, they won't properly mix together, and you can end up with chunks of cream cheese in your frosting.
- Use freshly ground spices if possible. If you use pre-ground spices, make sure they're still fresh and haven't expired or lost their potency.
- Seal off the top of your piping bag with a rubber band to prevent any frosting from seeping out the top of the bag and make the piping bags easier to use.
- If you make this frosting for a cake, mix the buttercream on the lowest speed at the end of the process for a couple minutes, to get out any extra air that might have been incorporated during the mixing process.
Making This Frosting in Advance & Storage Tips
Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 2 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again. Frosted cupcakes can sit out at room temperature for up to 3 hours or be stored in the fridge for up to 3 days in an airtight container. However, I find frosting them right before serving is best.Nutrition
Serving: 1 | Calories: 890kcal | Carbohydrates: 113g | Protein: 3g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 16g | Cholesterol: 137mg | Sodium: 326mg | Sugar: 110g