Ingredients:

2 sticks (1 cup) unsalted butter, slightly softened

2 (8oz) packages cream cheese (full fat), soften only slightly do not use reduced fat or the spreadable cream cheese. it will be too soft

1 tablespoon espresso granules dissolved in 2 teaspoons vanilla extract

1 teaspoon cinnamon

6 to 6 1/2 cups more if needed, powdered sugar

Directions:

1. Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened.

2. Cut the cream cheese into pieces and add to the butter, beating at low to medium speed until blended. If using a hand mixer, you may need to soften the cream cheese a bit more.

3. Add the cinnamon. Add the espresso that has been mixed with the vanilla.

4. Gradually add the powdered sugar beating on low to medium speed until blended. Do not over mix or it will become too soft. If it does become too soft, just refrigerate for a few minutes, then continue.

5. This frosting will pipe best if used while somewhat chilled. You can make this in advance, refrigerate and when ready to use, let soften to spreading consistency (do not microwave) and stir or remix with mixer. Will fill and frost a 3 layer 8 or 9 inch cake.

Bon Appetit!