Name: Cinnamon Buttercream
Prep time: 20 min
Total time: 20 min
Ingredients: 1 cup salted butter, room temp; 1 cup unsalted butter, room temp; 6 cups powdered sugar; 2 tsp vanilla bean paste (or extract); 2 tbsp milk ((can add two more tbsps if needed)); 2 tsp cinnamon (I use Saigon cinnamon)

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This cinnamon buttercream is the perfect topping to a holiday cake, or any homemade cake. It’s rich and creamy with the perfect amount of cinnamon. It’s one of the most delicious buttercreams I’ve ever tasted. This frosting comes together easy peasy, but the taste is amazing and just reminds you of Christmas.

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I put cinnamon on everything. My cereal, my oatmeal, my ice cream…so why not my buttercream!

I’m telling you the addition of cinnamon to my favorite vanilla bean buttercream kicks it WAY up a notch. This is hands-down one of my very favorite buttercream recipes.

It’s so easy to do and it’s great as a filling, frosting or both!

Try it on my Favorite Vanilla Bean Cake!

Here’s the recipe and I hope you love it as much as I do!

**By the way, this recipe was developed and tested using volume measurements (cups etc.). I do this because most people are used to measuring, instead of weighing. You may use the metric converter button to see the weight (gram) measurements. Those numbers are estimates on weight. Your results may vary a bit if you use the weight measurements.

Cinnamon Buttercream

This cinnamon buttercream is the perfect topping to a holiday cake, or any homemade cake. It's rich and creamy with the perfect amount of cinnamon.

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Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: servings (enough to cover a two layer, 8″ cake)

Calories: 510kcal

Ingredients

1 cup salted butter, room temp
1 cup unsalted butter, room temp
6 cups powdered sugar
2 teaspoon vanilla bean paste (or extract)
2 tablespoon milk (can add two more tablespoons if needed)
2 teaspoon cinnamon (I use Saigon cinnamon)

US Customary – Metric

Instructions

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.
Add in 3 cups powdered sugar. Beat on low until combined, then on medium until well incorporated.
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.
Add vanilla paste (or extract) and cinnamon. If the buttercream is very thick, add another tablespoon of milk.
Beat on low until combined and then on medium until well incorporated.
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

This buttercream is fine to keep out of the refrigerator for a couple days. After that, it can be kept in the fridge for about a week.

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Nutrition

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