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Cinnamon Buttercream Frosting
Yield: 5 cups
This cinnamon buttercream frosting pairs perfectly with so many different cake and cupcake flavors. The buttercream is smooth, creamy, and is flavored with pure vanilla extract and ground cinnamon. Use this buttercream for all your fall and winter dessert recipes.
Equipment
Ingredients
- 2 cups (454 g) unsalted butter room temperature
- 5 cups (600 g) powdered sugar
- 3 tsp (15 ml) vanilla extract
- 3 tsp (6 g) ground cinnamon
- ½ tsp (0.5 tsp) salt
- ¼ cup (60 ml) heavy cream
Instructions
- Add room temperature butter to a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally, until the butter is light, fluffy, and pale in color.
- Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
- Add vanilla extract, ground cinnamon, and salt and mix on low until combined.
- Slowly drizzle in the heavy cream while mixing on low speed. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
- Once the heavy cream is added, turn the speed on the mixer to medium and mix for an additional 3 minutes until smooth.
Notes
Cinnamon buttercream frosting can be stored in an airtight container in the refrigerator for about 2 weeks. To use, bring to room temperature and rewhip for a few minutes until smooth and creamy.
This recipe makes enough frosting to frost approximately 2-3 dozen cupcakes or a 3-layer 7-inch round cake.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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