This cinnamon buttercream is the perfect topping to a holiday cake, or any homemade cake for that matter. It’s rich and creamy with the perfect amount of cinnamon. It’s seriously one of the most delicious buttercreams I’ve ever tasted.
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!
- 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)
- Use a paddle attachment on your mixer if you have one. If not, 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.
Don’t Forget to Pin it for Later!