recipe at a glance
5 stars - 11 reviews
ready in: under 30 minutes
serves/makes: 6 cupsrecipe id: 29742
2 cups margarine
2 cups cream cheese
4 cups powdered sugar
2 teaspoons lemon juice
2 teaspoons vanilla extract
Allow margarine and cream cheese to reach room temperature. Beat cream cheese and margarine together in a bowl with a mixer. Slowly add in all powdered sugar. Once all of the sugar is in the bowl mix for AT LEAST an additional 12 minutes. When almost done, add in the extracts.
53 calories, 4 grams fat, 4 grams carbohydrates, 0 grams protein per tablespoon
. This recipe is low in sodium.
ratings & reviews
Please note: Nov 1, 2013 Wild Child
Excellent texture and flavor. I have made this twice now, once on cinnamon rolls and once on cupcakes. I will be making it again since it's so simple. The second time I made it I used butter since I didn't have any margarine and there was no notable difference so you can use either I believe with the same results.
Aug 11, 2013 Guest Foodie
I love this frosting, it works great on cinnamon rolls of course but I have used it on other desserts as well (just made a pound cake with it as the frosting). I love how simple it is to make. I've used low fat cream cheese in it with good results too.
Jun 30, 2013 Nora, WA
Used this on carrot cake cupcakes and it was delicious. One question though, it says "add in the extracts" (plural). Is there supposed to be something else added?
Apr 10, 2012 guestbaker123
LOVE this recipe! I have tried 2 other cinnamon roll frostings in the past and by far this is the BEST! Definitely a keeper!
Jan 21, 2012 Italian_Chef
I've made this recipe 10 times and every time it is perfect! I use it on monkey bread and cinnamon rolls. It tastes better than Cinnabons!
Sep 3, 2009 Guest Foodie
I added another 8oz cream cheese to give more of cream cheese taste
May 16, 2008 homesweetidahomeMember since: May 16, 2008
This is wonderful on my homemade cinnamon rolls. It makes a LOT of frosting, freezes well.
Nov 30, 2007 Rachel
I used to work at a Cinnabon. It was a few years back so I don't remember the recipie exactly but I know that they actually use fondant sugar as opposed to powdered sugar. I don't know if that is regularly available in the grocery store, but it makes the frosting a little bit thicker if you use the fondant.
Nov 22, 2007 King John
This has to be the best frosting I have ever had! I bought some cinnabon rolls, and used this frosting because it tastes better then the original.
Feb 6, 2007 Chris
I have to say that this is the best frosting for cinnamon I've found. Almost better than the original too!
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