Cinnamon Buttercream Frosting

Cinnamon Buttercream
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. 

Cinnamon Buttercream 1
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. 

Cake

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. 

Cinnamon Buttercream Frosting
Simple buttercream bursting with cinnamon flavor.
Print
Ingredients
  1. 1 1/2 cups unsalted butter (room temperature)
  2. 1/4 cup + 1 tsp milk
  3. 1 tablespoon vanilla
  4. 3 tablespoons ground cinnamon
  5. 7 cups powdered sugar
Instructions
  1. Cream butter on medium speed until even consistency (1-2 minutes). Scrape between.
  2. Add milk, vanilla, and half of powdered sugar. Mix on medium speed for 3 minutes. Scrape bowl.
  3. Add remaining powdered sugar and mix on medium for 3 minutes. Scrape bowl
  4. Mix on medium for 30-60 seconds.
Notes
  1. For same-day use: store in airtight container at room temperature.
  2. For later: store in airtight container in refrigerator for up to 1 week. Bring to room temperature before using.
  3. For the best flavor, use Madagascar Bourbon Vanilla and Saigon Cinnamon.
Christina Williams http://christinawilliamsblog.com/
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