Remember last week when I said I don’t really invent recipes? Well, this is as close as it gets to me inventing a recipe. I’ve been a frosting snob my entire life, and I can’t bear the thought of using canned frosting. I have several frosting recipes in my arsenal that work for just about every frosting application. So this time, I tweaked my vanilla buttercream recipe just a bit and turned it into a fall-friendly cinnamon buttercream frosting.
I had the kids out shopping a few weeks ago, and we walked past a bakery. It didn’t take much begging on their part to go inside and get a treat. Reality: I was the one begging to go in. Somehow I ended up with a pumpkin whoopee pie jammed in my mouth. It was great. The best part was the cinnamon buttercream frosting. I couldn’t stop thinking about it, so I came home and made my own. I know that pumpkin recipes and cream cheese frosting are made for each other, but I’m a diehard Team Buttercream girl.
You can snag a printable recipe down below. It’s super easy, and makes a big batch, so you don’t have to freak out if anyone needs a taste while you’re frosting the cake. Let’s talk about bundt cakes for a minute. I know you’re supposed to frost them while they’re still warm; but mine end up soaking in a bunch of the frosting, which leaves it looking sad and lonely. Nobody wants a lonely bundt cake hanging out in their kitchen, right? So I just give a healthy portion of frosting a little twirl in the microwave (45-60 seconds), until it’s nice and soft. Then it drizzles easily over the cake; and when it cools and hardens it still looks great. No more whimpy, see-through frosting for my bundt cakes.
- 1 1/2 cups unsalted butter (room temperature)
- 1/4 cup + 1 tsp milk
- 1 tablespoon vanilla
- 3 tablespoons ground cinnamon
- 7 cups powdered sugar
- Cream butter on medium speed until even consistency (1-2 minutes). Scrape between.
- Add milk, vanilla, and half of powdered sugar. Mix on medium speed for 3 minutes. Scrape bowl.
- Add remaining powdered sugar and mix on medium for 3 minutes. Scrape bowl
- Mix on medium for 30-60 seconds.
- For same-day use: store in airtight container at room temperature.
- For later: store in airtight container in refrigerator for up to 1 week. Bring to room temperature before using.
- For the best flavor, use Madagascar Bourbon Vanilla and Saigon Cinnamon.