Winter Frosting Vanilla Spice (Printable Format)

Creamy vanilla and spice frosting, smooth texture ideal for enhancing winter desserts.

# What You Need:

01 - 1/2 cup unsalted butter, softened

02 - 4 ounces cream cheese, softened

03 - 2 1/2 cups powdered sugar, sifted

04 - 1 1/2 teaspoons pure vanilla extract

05 - 1/2 teaspoon ground cinnamon

06 - 1/8 teaspoon ground nutmeg (optional)

07 - 1 to 2 tablespoons milk or heavy cream, as needed

08 - Pinch of fine sea salt

01 - Beat softened butter and cream cheese in a large mixing bowl with an electric mixer until smooth and creamy, about 2 minutes.

02 - Incorporate vanilla extract, ground cinnamon, ground nutmeg if using, and a pinch of fine sea salt; mix to blend evenly.

03 - Gradually add sifted powdered sugar while mixing on low speed until fully combined.

04 - Increase mixer speed to medium and beat mixture until light and fluffy, approximately 2 to 3 minutes.

05 - Add milk or heavy cream one tablespoon at a time until frosting reaches desired spreading consistency.

06 - Apply immediately to cooled cakes or cupcakes, or refrigerate covered for up to 3 days; re-whip before use if chilled.

01 -

It comes together in just 10 minutes, which means you can frost an entire cake right before guests arrive without the stress.
The cream cheese adds a subtle tang that keeps the frosting from feeling sickeningly sweet, even though it's technically a dessert.
Those warm spices make people ask what's different about your frosting, and you get to share the secret that it's the cinnamon and nutmeg working their magic.

02 -

Your butter and cream cheese MUST be soft. This isn't about preference. Hard or cold dairy will result in a lumpy frosting that looks grainy no matter how long you beat it.
Once you refrigerate this frosting, it becomes firm. Always rewhip it for a few seconds before using, or it'll tear into your delicate cupcake tops.

03 -

Let your frosting come to room temperature if you've refrigerated it. It should be spreadable and soft, not stiff from the cold.
The secret to frosting that tastes expensive is using real vanilla and giving yourself permission to use that tiny pinch of salt, which makes every other flavor sing.