Sprinkles Cinnamon Cream Cheese Frosting |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 10 |
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This delicious cream cheese frosting recipe came with the Sprinkles Pumpkin Cupcake mix that I purchased from the Williams-Sonoma catalogue, and baked over the holidays this year. Sprinkles cupcakes have been featured on Oprah as one of her favorite things and, having eaten more than a few while I was in California last year, I would definitely have to agree! I have made other cream cheese frostings before but this one was the best in my opinion. Although it is featured with the pumpkin cupcake, I think it would pair equally well with a spice cake. This recipe generated enough to very generously cover 12 cupcakes. Use the best cream cheese, butter, cinnamon, and vanilla you have. I hope you enjoy it as much we did! Ingredients:
8 ounces cold cream cheese (recommend philadelphia full fat, do not use fat free!) |
1/2 cup unsalted butter (not cold, but still firm) |
1/8 teaspoon salt |
1/2 teaspoon cinnamon (i used vietnamese cinnamon) |
3 3/4 cups confectioners' sugar, sifted |
1/2 teaspoon vanilla |
milk (add in 1 teaspoon increments at the end only if needed) |
Directions:
1. Using the flat beater in your electric mixer, beat cream cheese, unsalted butter, salt, and cinnamon on medium low speed until smooth and creamy (approximately 2 or 3 minutes).
2. Reduce speed to low and gradually add the confectioners' sugar, beating until incorporated.
3. Add the vanilla; beat just until mixed.
4. Do not overbeat or the frosting will incorporate too much air. It should be creamy and dense like ice cream.
5. Add milk, 1 teaspoon at a time, if frosting is not of a spreadable consistency.
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