This recipe makes enough frosting for 36 cupcakes and will also be great of a layered cake or sheet cake.
TIPS FOR A LIGHT AND FLUFFY FROSTING
- Good ingredients “real” butter not margarine
- Room temperature ingredients
- Be patient…you’ll need to whip the frosting at least 3 to 5 minutes (sometimes I do this step twice). This will allow air to incorporate into the butter and create the lightness you want.
- That’s it! It’s really not as hard as you might think
I love making cupcakes and cake from scratch, but if you find yourself in a time crunch or you don’t feel like messing with making the cupcakes or cake and the frosting from scratch. PLEASE make the frosting! You can add things to a cake mix to help with the flavor but there’s just nothing like homemade frosting. Click here for ideas on how you can transform a cake mix—->>>>22 WAYS TO MAKE A CAKE MIX TASTE LIKE HOMEMADE.
You can freeze frosting? Making homemade cupcakes and frosting just got a whole lot easier! To freeze your frosting: Spoon the frosting into a labeled zip top bag and freeze. When ready to use, place the bag on the counter to come to room temperature. Spoon into a large mixing bowl. Whip for 3 to 5 minutes. This is to incorporate air into the frosting for a light and fluffy texture.
- 1 (8 ounce) cream cheese, room temperature
- 1 cup unsalted butter, room temperature
- 3 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1 (2 pound) bag confectioners' sugar
- 1 tablespoon milk
- Mix together the cream cheese and butter until fluffy.
- Mix in vanilla and cinnamon.
- Gradually add in sugar 1 cup at a time.
- If the frosting is too thick you can a a small amount of milk (1 tablespoon at a time).
NOTE: My frosting was perfect without the milk.
MORE FROSTING RECIPES
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