This apple cider cream cheese frosting is an incredible frosting for fall cakes, cupcakes, and cookies! The flavor comes through from the reduction of the apple cider. I first made this apple cider frosting for the gingerbread cookie recipe, and then realized that it can be used for a whole variety of desserts!
Reducing the apple cider
The reduction of the apple cider is simple. Just pour the apple cider in a small pan and cook over medium heat. The cider will cook and become thicker when it reduces. The flavor will become more pronounced. It is important to do this step. I have tried the frosting with regular apple cider and the apple flavor was not very strong. It takes about 20 minutes for the apple cider to reduce. Once reduced, let the cider cool.
The rest of the apple cider cream cheese frosting
The rest of the apple cider frosting comes together easily. Add the cooled, reduced apple cider and cinnamon to the bowl of your mixer or the bowl used for your hand mixer. Next, add the cream cheese and butter then combine with the apple cider. Once combined, add the powdered sugar and mix until well combined. Use the whisk attachment of your mixer to get it fluffier.
This frosting recipe is best made a day ahead of time. Overnight the flavors get to know each other.
Please try some of my other dessert recipes!
- 1 cup apple cider
- 8 ounces cream cheese
- 4 tablespoons butter
- ½ teaspoon cinnamon
- 1 cup powdered sugar
- Over a medium heat, reduce apple cider to ¼ cup. Set aside to cool
- Add cooled cider, cinnamon, cream cheese, and butter to the bowl of the mixer and combine well.
- After combined, add the powdered sugar and mix to combine well. After combined store in the fridge for up to 3 days.