Ingredients10 m servings 145
- In a bowl, sift the ground ancho chile, cayenne pepper, and cinnamon with the confectioners' sugar. Beat in the cream cheese and butter with an electric mixer on medium speed until the frosting is smooth; mix in the vanilla extract. Use to frost cupcakes or cakes.
- Cook's Note
- If you dare, chop ONE small, red dried chile into frosting. Remove seeds first (Or Not!!!)
Per Serving: 145 calories; 7.1 20.3 0.8 20 55 Full nutrition
ReviewsRead all reviews 16
Fabulous!!! This frosting is out of this world! The cinnamon and the ancho chile pepper & cayenne really set eachother off. I doubled the vanilla (I do in every recipe), but didn't change anythi...
This is delicious! I kind of had to play around with it since I didn't have ancho chilis and I wanted a bit more spice, but that's just my personal preference. The idea of this sounds a bit odd,...
A-M-A-Z-I-N-G!!!!! I need to confess that I was totally eating this right from the spoon and loved every bite of it, lol. The flavor of this icing is fantastic and it really compliments the chil...
Made this frosting with bacon cupcakes. The family was a bit hesitant at first, but they loved it! I did add just a bit more cayenne as my family likes more heat, but it was great!
This was fantastic! I used this frosting on my pumkin cake III from this site and it was delicious. The only thing I added was 1/2 tsp of Pumpkin Pie Spice. Perfect! Thanx Candice.
I altered this a bit more by using more cream cheese. I would also use a bit more chile pepper and cayenne next time for a bit more zing.
I just loved this frosting and the person who I made the cake for just loves chili and was so happy to eat this. I added a little more spice to personal preference and used it on the black magic...
LOVE this frosting! The teachers who first tasted this with the chocolate cupcakes requested this frosting with pumpkin cupcakes. So of course I had to make that for them. It's perfect with P...