Cream Cheese Frosting for Cinnamon Rolls
Whip up this silky bakery-style cream cheese frosting in minutes with butter, brick cream cheese, and powdered sugar for the ideal warm pastry spread.
Equipment
- Electric Mixer
- Large Mixing Bowl
Ingredients
- ¼ cup unsalted butter (softened) ((i.e. ½ stick))
- 4 ounces cream cheese (softened, use the cream cheese sold in a brick, not in a tub)
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 ½ cups powdered sugar
Instructions
- Place the softened butter, brick cream cheese, vanilla extract, and salt into a spacious mixing bowl. Beat the mixture on medium-low speed for 20 to 30 seconds until the dairy fats fully combine into a smooth, uniform base.
- Gradually add the powdered sugar while mixing on low speed until completely incorporated, beating for 30 to 60 seconds. Stop mixing as soon as the frosting looks satiny, fluffy, and completely smooth before spreading over warm bakes.
Notes
Application timing: Let freshly baked rolls rest for 10 to 15 minutes before frosting so the topping melts gently into the spiral crevices without liquefying completely.
Texture tip: Use brick cream cheese rather than tub spreads. If the frosting turns thin from overmixing, chill the bowl for 20 to 30 minutes or beat in a few tablespoons of extra powdered sugar on low speed.
Storage: Store leftover frosting or frosted rolls in an airtight container in the refrigerator at or below 40 °F. Bring chilled frosting to room temperature for 15 minutes and rewhip briefly before spreading.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.