Cream Cheese Frosting
Cream cheese frosting with a hint of cinnamon, perfect topping on a pumpkin cake
Ingredients
- 4 oz butter room temperature
- 4 oz cream cheese room temperature
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Instructions
- In the bowl of a mixer combine butter and cream cheese and mix until smooth and light in texture.
- Add in the powdered sugar, heavy cream, vanilla extract, and cinnamon and mix on medium until well combined.
- Separate the frosting into small bowls, the number of colors you'll be using.
- Add food coloring to each bowl until the desired color is achieved.
- Place each color of frosting into piping bags, then add piping tips to empty piping bags and slip the frosting bag into the bag with a piping tip.
- If the frosting has warmed up while mixing, place bags of frosting into the fridge for 5 minutes.
- Next, swirl and add dollops of each frosting varying the colors and textures until the cake is covered.
- Place the cake in the fridge to set the frosting until it's firm.
- Serve the cake at room temperature. Store the cake in the fridge. Cover the cut edges of the cake with bread, plastic wrap and secure it with toothpicks so the cake does not dry out.