I make this smooth and lightly tangy cream cheese frosting whenever I want something quick yet indulgent to top warm cinnamon rolls. It comes together in minutes and spreads beautifully, creating a rich, fluffy finish without being overly sweet.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
115 g unsalted butter, room temperature
225 g full-fat cream cheese, room temperature
250 g powdered sugar, sifted
1 teaspoon vanilla extract or vanilla bean paste
1 to 2 tablespoons heavy whipping cream
1/2 teaspoon kosher salt
Directions
I start by adding the butter and cream cheese to a large bowl or a stand mixer fitted with a paddle attachment. I beat them on medium speed until the mixture becomes completely smooth and well combined.
Next, I add the powdered sugar, vanilla, salt, and 1 tablespoon of heavy cream. I mix everything until it is fully incorporated.
Then, I beat the frosting again for 1 to 2 minutes until it becomes light and fluffy. If I want a softer and more spreadable texture, I add the remaining cream gradually.
I use the frosting immediately on warm cinnamon rolls, or I store it in an airtight container in the refrigerator. Before serving, I re-whip it briefly to bring back its fluffy texture.
Servings and timing
I prepare this frosting in about 10 minutes, with an additional 5 minutes of mixing time, making the total time around 15 minutes. This recipe yields about 12 servings, and each serving contains approximately 177 kcal.
Variations
I sometimes switch things up by adding a hint of citrus zest like lemon or orange for a fresh twist. When I want a deeper flavor, I mix in a little maple syrup. For a lighter version, I reduce the butter slightly and increase the cream for a softer consistency. I also enjoy using vanilla bean paste instead of extract for a more intense vanilla flavor.
Storage/Reheating
I store any leftover frosting in an airtight container in the refrigerator for up to 5 days. When I am ready to use it again, I let it sit at room temperature for a bit, then re-whip it to restore its creamy texture. I avoid microwaving it, as that can make it too runny.
FAQs
Can I make this frosting ahead of time?
I often make it a day or two in advance and keep it refrigerated. I just re-whip it before using.
Can I freeze cream cheese frosting?
I can freeze it for up to 2 months. I thaw it in the fridge overnight and whip it again before serving.
Why is my frosting too runny?
I find this usually happens if the ingredients are too warm or if I added too much cream. I fix it by chilling it slightly or adding more powdered sugar.
Can I use low-fat cream cheese?
I can, but I notice the texture is less rich and creamy. I prefer full-fat for the best results.
How do I make it thicker?
I simply add more sifted powdered sugar a little at a time until I reach the desired consistency.
Conclusion
I love how this cream cheese frosting delivers bakery-quality results in just minutes. It is creamy, fluffy, and perfectly balanced in sweetness, making it my go-to topping for cinnamon rolls and other baked treats.
📖 Recipe:
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10 Minute Cream Cheese Frosting for Cinnamon Rolls
- Total Time: 15 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A smooth, creamy, and lightly tangy cream cheese frosting that comes together quickly and spreads perfectly over warm cinnamon rolls.
Ingredients
115 g unsalted butter, room temperature
225 g full-fat cream cheese, room temperature
250 g powdered sugar, sifted
1 teaspoon vanilla extract or vanilla bean paste
1 to 2 tablespoons heavy whipping cream
1/2 teaspoon kosher salt
Instructions
Add the butter and cream cheese to a large bowl or stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and fully combined.
Add powdered sugar, vanilla, salt, and 1 tablespoon of heavy cream. Mix until fully incorporated.
Beat the frosting for 1 to 2 minutes until light and fluffy.
If a softer consistency is desired, gradually add the remaining cream and mix until smooth.
Use immediately on warm cinnamon rolls or store in an airtight container in the refrigerator. Re-whip before serving.
Notes
Add lemon or orange zest for a citrus twist.
Mix in a small amount of maple syrup for deeper flavor.
Use vanilla bean paste for a more intense vanilla taste.
Store in the refrigerator for up to 5 days and re-whip before use.
Freeze for up to 2 months and thaw overnight in the refrigerator before re-whipping.
If frosting is too runny, chill slightly or add more powdered sugar.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 177 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 30 mg
