Buttercream with Cinnamon
This cinnamon buttercream is ideal for a holiday cake or any handmade dessert. It’s thick and creamy, with just the right amount of cinnamon. It’s one of the most delectable buttercreams I’ve ever had. This frosting comes up quickly, but the flavor is incredible and reminds you of Christmas.
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I sprinkle cinnamon on everything. My breakfast, oatmeal, and ice cream are all favorites, so why not my buttercream?
I’m telling you, adding cinnamon to my fave vanilla bean buttercream takes it to the next level. This is without a doubt one of my favorite buttercream recipes.
It’s incredibly simple to make and works well as a filling, icing, or both!
Test it out on my favorite vanilla bean cake!
Here’s the recipe, which I hope you like as much as I do!
***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Contents
- Cinnamon Buttercream
- FAQs
- What is the most difficult buttercream to make?
- What is cinnamon frosting made of?
- What is the difference between buttercream and butter frosting?
- What are the 5 types of buttercream?
- What buttercream do professional bakers use?
- What is the best tasting buttercream?
- What is Cinnabon signature frosting?
- What is the most expensive frosting in the world?
- Can you add cinnamon to canned frosting?
- Which buttercream is best for covering a cake?
Cinnamon Buttercream
***I publish recipes in volume (cup) measures since that is what people are accustomed to seeing and using in the United States. Click the metric button beneath the ingredients in the recipe card to convert weight to metric measures. The weights are converted by a software rather than by me, and it is an educated assumption. Please keep in mind that while I create my recipes in cups, I cannot guarantee that weighing the components will provide the same results.
***I write recipes in volume (cups) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card for weight in metric units. The weights are converted by a software, not by me, and it is a best approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Ingredients
- 1cupsalted butter, room temp
- 1cupunsalted butter, room temp
- 6cupspowdered sugar
- 2teaspoonvanilla bean paste (or extract)
- 2tablespoonmilk(can add two more tbsps if needed)
- 2teaspooncinnamon (I use Saigon cinnamon)
Instructions
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Use a paddle attachment on your mixer if you’re using a stand mixer. If you don’t have a paddle attachment, just use the whisk attachment will work fine. If you don’t have a stand mixer, a handheld mixer will work just fine. Cream the butter well for a couple minutes on medium speed.
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Add in 3 cups powdered sugar. Beat on low until combined, then on medium until well incorporated.
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Add 1-2 tablespoons of milk, plus the last 3 cups of powdered sugar. Beat on low until combined, then on medium until well incorporated.
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Add vanilla paste (or extract) and cinnamon. If the buttercream is very thick, add another tablespoon of milk.
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Beat on low until combined and then on medium until well incorporated.
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Check the consistency. If it’s too thick, add milk (a tablespoon at a time) and mix after each addition until you reach the desired consistency.
Notes
Nutrition
FAQs
What is the most difficult buttercream to make?
The most stable of all buttercreams, Italian meringue buttercream, usually known simply as Italian buttercream, is also the most complex to produce. This buttercream is so named because it begins with the preparation of Italian meringue.
What is cinnamon frosting made of?
Powdered sugar (also known as confectioner’s sugar), butter, milk, and vanilla extract are among the ingredients. But Cinnamon Roll Glaze isn’t only for cinnamon rolls; it’s also delicious for dipping muffins in! You may pour it on cakes, pound cakes, breads, and a variety of other baked goods.
What is the difference between buttercream and butter frosting?
The ingredients are the best method to tell frosting from buttercream. Although both include powdered sugar, oil, flavoring, and sometimes milk or water, frosting has no butter at all. Frosting is often produced using shortening or cream cheese.
What are the 5 types of buttercream?
Although all of these homemade frostings begin with butter and sugar, the procedure and texture differ across the five major varieties of buttercream: American, French, Swiss, Italian, and German. They are excellent, but some types will suit your sweets better than others.
What buttercream do professional bakers use?
Buttercream Meringue Swiss
This buttercream, often known as Swiss Buttercream, is popular among professionals. It takes more time and work to produce than American Buttercream, but the silky smooth and light texture makes it worthwhile.
What is the best tasting buttercream?
BUTTERCREAM IN SWISS MERINGUE
It is gentle, silky, and not too sweet. Since it is the simplest method to get smooth, clear lines, SM buttercream is undoubtedly the greatest icing for cake decorating.
What is Cinnabon signature frosting?
[…] Cinnabon frosting is a sweet, creamy glaze prepared of cream cheese, butter, powdered sugar, vanilla extract, and a splash of milk.
What is the most expensive frosting in the world?
For one, it cost a hefty $900. In cupcake-ville, what does almost a thousand dollars bring you? The interior is filled with a pastry cream prepared with pricey champagne ($1,000 per bottle). The buttercream frosting is created using Normandy butter, Italian chocolate, French sea salt, and expensive coffee.
Can you add cinnamon to canned frosting?
You may simply alter up the tastes by adding different spices. To create a snickerdoodle buttercream, mix cinnamon into vanilla frosting, or pumpkin spice to provide a touch of pumpkin flavor. Cinnamon may even be mixed into chocolate frosting. That may seem like a weird combo, yet it works really well.
Which buttercream is best for covering a cake?
Buttercream in the United States
This is the most often used ‘frosting’ and the easiest to prepare. American buttercream, made with butter, icing sugar, and a dash of milk or cream for consistency, is ideal for filling cakes, coating cakes, and decorating cupcakes.