A smooth, creamy, and lightly tangy cream cheese frosting that comes together quickly and spreads perfectly over warm cinnamon rolls.

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

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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.

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.