To make Cinnabon icing from scratch, start by letting the cream cheese and margarine reach room temperature. This step ensures they mix smoothly. Next, beat the cream cheese and margarine together using an electric mixer with a paddle attachment. Mix until the combination is smooth and well-blended.
Gradually add the powdered sugar to the cream cheese mixture. It’s important to scrape down the sides of the bowl occasionally with a spatula to ensure everything blends well. Continue mixing for at least 12 minutes after all the powdered sugar is added. This helps achieve a smooth and creamy consistency.
After you’ve obtained the desired texture, add the lemon juice and vanilla extract. Mix until these ingredients are fully incorporated. This step gives the icing its signature tangy and rich flavor.
You can use the icing immediately to top your favorite sweet treats like cinnamon rolls, cakes, or cupcakes. If you need to store it, keep it in the refrigerator. Before using it again, bring it to room temperature and rebeat if necessary to restore its creamy texture.
This homemade Cinnabon icing is rich, creamy, and tangy, perfect for adding a special touch to your baked goods. Enjoy the deliciousness it brings to your desserts!