Cinnamon Cream Cheese Frosting ?

Baking By sweetmonkeycheese Updated 14 Oct 2010 , 10:25pm by bluejeannes

sweetmonkeycheese Posted 14 Oct 2010 , 12:45pm
post #1 of 9

Would you just add cinnamon to a basic cream cheese recipe? do ya just sprinkle a lil at a time or does anyone know about how much would be added?

I searched recipes and I did not find one for cinnamon cream cheese, but I sure did find tons of cream cheese frosting, now I have to figure out wh/ one I want to try!

8 replies
Texas_Rose Posted 14 Oct 2010 , 12:52pm
post #2 of 9

Just add cinnamon to taste.

Some cream cheese frostings have to go in the fridge and others don't. That might help you decide which one to try.

sweetmonkeycheese Posted 14 Oct 2010 , 3:27pm
post #3 of 9


I like cold cakes, so I like to put them in the frig regardless if they need it or not.

If I was not pressed for time, I would see if I could get a few friend together and we all make a diff recipe and then have a tasting! ohh that sounds like fun I might have to try and set something up for the future!

BeanCountingBaker Posted 14 Oct 2010 , 3:47pm
post #4 of 9

You might try some kind of liquid coffee creamer with a cinnamon flavor as liquid for your frosting. It might add something nice.

sweetmonkeycheese Posted 14 Oct 2010 , 6:19pm
post #5 of 9

that is a great idea, I am not a coffee drinker (minus mocha fraps from Mcd's or *bucks) so I am clueless about creamers, but I like the ideal of adding flavored creams to the fronsting and cakes I see that in lots of the recipes and it sounds really good. Next time I am at the store I need to check them out to see all the diff flavors

Scarlets-Cakes Posted 14 Oct 2010 , 6:34pm
post #6 of 9

I just made some cinnamon buttercream for a chocolate-choc chip cake and it was delicious. Wish I had thought to add the cream cheese!

I just added a teaspoon of cinnamon to my regular recipe. Good luck!

denetteb Posted 14 Oct 2010 , 7:46pm
post #7 of 9

I did a tasting for a friends wedding cake. I looked over all the cream cheese recipes I could find and noticed there really is not much different other than what is used for the fat, i.e. butter, shortening or both. I wanted a little shortening to make it stand up better than butter alone. So basically that left trying the different ratios of butter to shortening that the different cream cheese recipes use. So one batch was 2:1 butter to shortening, one batch was 1:1 butter to shortening, the third batch was 1:2 butter to shortening ratios. We sat down with a couple carrot cake recipes I had made and tasted away. All three recipes crusted and piped fine. The best tasting recipe had 2:1 butter to shortening ratio, which really was no surprise.

hvanaalst Posted 14 Oct 2010 , 8:16pm
post #8 of 9

I just made one out of a betty crocker fall cook book for some gingerbread cupcakes and it was very tasty.

1 package of cream cheese (8oz)
1/4 butter, softened
2 teaspoons of grated lemon peel
1 teaspoon of ground cinnamon
4 cups powdered sugar
1 to 2 teaspoons of milk

bluejeannes Posted 14 Oct 2010 , 10:25pm
post #9 of 9

sometimes I add a little nutmeg too (just a little), tastes awesome!

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