Listen, this barely counts as a recipe, it’s so simple. You can make it without cinnamon and/or with any other flavor you like. I like to add lemon zest instead of cinnamon, and sometimes I use peppermint extract (YUM with chocolate cake) or almond extract instead of vanilla. It all depends on what you’re frosting! The cinnamon pairs well with the Gingerbread Cake, so here it is. Change it up as your needs change. Enjoy!
Start with two cups of powdered sugar. Add 1 Tablespoon of cream, vanilla, cinnamon, salt and mix. Adjust consistency by adding cream, one 1 Tablespoon at a time, or by adding sugar, 1/2 cup at a time, until desired consistency is met.