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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 916g Recipe makes 2 cups) |
||
| Calories 4201 | ||
| Calories from Fat 2360 | (56%) | |
| Amount Per Serving | %DV | |
| Total Fat 262.3g | 403% | |
| Saturated Fat 81.7g | 408% | |
| Monounsaturated Fat 110.5g | ||
| Polyunsaturated Fat 57.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 249mg | 83% | |
| Sodium 2816mg | 117% | |
| Potassium 386mg | 11% | |
| Total Carbohydrate 460.8g | 153% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 445.2g | ||
| Protein 19.2g | 38% | |
Copycat Cinnabon Frosting (See My Cinnabon Recipe)
2 cups
Ingredients
- 1 lb margarine
- 1 lb cream cheese
- 2 lbs powdered sugar
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
Directions
1
Allow margarine and cream cheese to reach room temperature.2
Beat cream cheese and margarine together in a bowl with a mixer.3
Slowly add in all powdered sugar.4
Once all of the sugar is in the bowl mix for at least an additional 12 minutes.5
When almost done, add in the extracts.6
Enjoy!
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- Course > Desserts > Cakes > Fillings & Frostings
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Preparation > Number of Servings
- Preparation > Technique > No Cook
- Occasion > Novelty > Copycat
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: McMommycooksalot!
On Mar 1, 2009
This was SOOOOOO good! Used it to spread over cinnamon rolls made with left over dough. I did half the recipe and I used salted butter instead of margarine....STILL AMAZING!
From: lindskdan
On Nov 25, 2008
Great - exactly like cinnabon frosting. Put it on a cinnamon cake for a dessert and then used it for breakfast the new few mornings as well. Yum!
From: WendyLW
On Apr 12, 2005
Wow! This is simply amazing! I cut all ingredients in half because it makes so much more than we could use! My family drools over this one!
From: DeboraHarv614
On Mar 22, 2008
I have been using this recipe for years...the only change I've ever made was to use butter instead of margarine and it always gets rave reviews. I only make half a batch at a time ~ that amount is enough to generously frost my cinnabons and a 9x13 carrot cake! If I'm not baking a cake right away I store the leftover in the fridge...just warm to room temp and rebeat before using. It keeps very well. I recently moved and lost my copy and couldn't locate this recipe on copycat...thank you RecipeZaar for "saving the day" for me!
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