Cinnamon Buttercream
Servings: 12 servings (enough to cover a two layer, 8" cake)
Calories: 510kcal
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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US Customary - Metric
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 tbsps if needed)
- 2 teaspoon cinnamon (I use Saigon cinnamon)
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
Calories: 510kcal | Carbohydrates: 60g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 81mg | Sodium: 139mg | Potassium: 12mg | Sugar: 59g | Vitamin A: 945IU | Calcium: 16mg | Iron: 0.1mg