A fast, simple Cinnamon Buttercream Frosting! Light and fluffy frosting that goes well on cake, cupcakes, and cookies!
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It’s always a good idea to have an abundance of frosting recipes in your arsenal, just for when you want to do some baking and add a little something extra to it!
If you have been around here long enough you know that I love a good icing/frosting. Sometimes it involves cream cheese, sometimes not. Like this semi-homemade frosting on top of these mint chocolate chip brownies, or this cream cheese frosting on top of these soft sugar cookies.
Lastly I love making homemade whipped cream too and use it as a frosting, like this lemon raspberry whipped cream! All equally delicious!
HOW TO MAKE CINNAMON BUTTERCREAM FROSTING!
Ingredients:
Unsalted butter: needs to be at room temperature to work properly in this buttercream recipe.
Powdered sugar: helps make the buttercream sweet and thick.
Ground cinnamon: The star of the show! This gives it the flavor!
Pure vanilla extract: Always adds a nice balanced flavor to any dessert.
Heavy cream: This helps make it thick and fluffy!
Directions:
- In a stand mixer with the paddle attachment beat the butter on a low speed. Slowly add the powdered sugar on batches until all the sugar is incorporated. Now beat on medium speed until light and fluffy for 5 -7 minutes.
- Add cinnamon, vanilla extract and heavy cream, beat for 2-3 minutes until everything is well combined and the buttercream turns smooth and fluffy.
- Transfer the buttercream to a piping bag to frost cookies, cupcakes, cakes, etc.,
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Cinnamon Buttercream Frosting
Equipment
Ingredients
- ½ cup unsalted butter at room temperature
- 2 cups powdered sugar
- 2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 3 - 4 tablespoons heavy cream
Instructions
- In a stand mixer with the paddle attachment beat the butter on a low speed. Slowly add the powdered sugar on batches until all the sugar is incorporated. Now beat on medium speed until light and fluffy for 5 -7 minutes.
- Add cinnamon, vanilla extract and heavy cream, beat for 2-3 minutes until everything is well combined and the buttercream turns smooth and fluffy.
- Transfer the buttercream to a piping bag to frost cookies, cupcakes, cakes, etc.,
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