Ingredients:

  • 4 oz Full fat Cream Cheese, softened to room temperature
  • 2 Tbsp Unsalted Butter, softened to room temperature
  • 2 cups Confectioners' Sugar (Icing Sugar), sifted
  • 1 tsp Pure Vanilla Extract
  • 1–3 Tbsp Milk or Heavy Cream, as needed
  • 1/8 tsp Salt

Instructions:

  1. Ensure both the cream cheese and butter are fully softened to room temperature. This step is crucial for achieving a smooth, lump-free icing.
  2. In the mixing bowl, use the paddle attachment (or hand mixer) to beat the softened cream cheese and butter together on medium speed until the mixture is light, airy, and completely uniform (approximately 1-2 minutes). Scrape down the sides of the bowl frequently.
  3. Reduce the mixer speed to low. Gradually add the sifted confectioners' sugar, incorporating about 1/2 cup at a time, allowing it to fully combine before adding the next batch. Stop mixing once all the sugar is combined to avoid over-aerating the icing.
  4. Mix in the vanilla extract and the pinch of salt until just combined.
  5. Drizzle in the milk or heavy cream, 1 tablespoon at a time, mixing briefly after each addition. Adjust the liquid until the icing achieves a thick ribbon consistency—thick enough to cling to a spoon but spreadable.
  6. If serving immediately, spread generously over warm cinnamon rolls. If the icing stiffens upon standing, whisk in a few drops of milk by hand to restore the desired texture.