There I was, chocolate cake fresh out of the oven, smelling absolutely divine, and my mind was already on the glorious frosting. I pictured a fluffy, tangy cream cheese icing, and naturally, I hit up Pinterest for some inspiration. The plan was simple: whip up the frosting while the cake cooled. Easy peasy, right?
Then reality hit. I opened the pantry, eager to grab that bag of powdered sugar, and… nothing. My heart sank. Seriously, who runs out of powdered sugar when they’re in the mood for frosting? (Apparently, me.)
For a moment, I thought my frosting dreams were dashed. But then, a little spark of internet curiosity ignited. “Can you make icing without powdered sugar?” I typed into Google.
And lo and behold, the internet delivered! You absolutely can make icing without powdered sugar. A wave of relief (and excitement!) washed over me. This was a game-changer.
So, armed with newfound knowledge and a desire for frosting, I started rummaging through my pantry. I wanted something warm and comforting to complement the rich chocolate cake. That’s when the idea for a Cinnamon Cream Cheese Icing popped into my head, using only the staples I had on hand.
And let me tell you, it was a revelation. Imagine a light, fluffy cream cheese base subtly sweetened with brown sugar and infused with warm hints of cinnamon and fragrant vanilla. It’s not overly sweet and the flavors really sing. It was the absolute ideal topping for my chocolate cake. Honestly, I think I prefer it to traditional powdered sugar frosting now!
I was so thrilled with how it turned out that I just had to share the recipe with you. It’s proof that sometimes, the best recipes come from those “oh bummer” moments. And the best part? You may already have these ingredients in your pantry.
Cinnamon Cream Cheese Icing (No Powdered Sugar Needed!)
Whipped, dreamy, and subtly sweet, this Cinnamon Cream Cheese Icing is made with just pantry staples – no powdered sugar needed! It’s a delightful blend of fluffy cream cheese, warm cinnamon, fragrant vanilla, and a hint of brown sugar, perfect for any cake or cupcake. Frosts a 9×13 cake
simple-
Prep time: 10 minutes -
Total time: 10 minutes
Ingredients
| 16 | Oz Cream Cheese (2 8oz packages) |
| 1 | Stick of softened room temp butter |
| 1 | Cup granulated sugar |
| 1 | 1/2 tsp Vanilla extract |
| 2 | Tbsp brown sugar |
| 1 | 1/2 Tbsp Cinnamon |
| 1/8 | tsp salt |
Utensils
- Hand or stand mixer
- Mixing bowl
- Spatulas
- Measuring spoons & Cups
Steps of preparation
- Add cream cheese and butter to mixing bowl
- Using your mixer blend together the butter & cream cheese (use your spatula to push the sides down)
- Next add the salt ,vanilla extract, cinnamon & brown sugar and blend until combined
- Next begin adding the granulated sugar slowly to the bowl and combine until the icing is fluffy. (use your spatula to push the icing down from the sides while blending)
- Now frost your cake or cupcakes and Enjoy!
Notes
— This recipe frosts a 9×13 cake.
— Can be stored in an airtight container or Ziploc bag for up to 4 days.
So, there you have it – proof that sometimes, the most delicious creations come from unexpected moments and a little kitchen ingenuity. Don’t let a missing ingredient derail your baking plans! Instead, see it as an opportunity to get creative.
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It looks lovely! I find my mouth watering when I look at the pictures. Now I really would like to have some icecream. Thank you for the recipe!
It is really good. I’m sure you will enjoy this whipped cream cheese icing on cakes or cupcakes. Enjoy!
This does sound lovely? Question: How long will it last, and is it a stable, solid spread?
Thank you for sharing and participating at SSPS 362. See you at #363
Any leftovers will last about a week and a half in the fridge. It’s a whipped spread.
Thanks so much