Crusting Cinnamon Buttercream Recipe
Did you know that cinnamon has been reported to be the number one fall flavor, even more liked than pumpkin spice? You can't go wrong with this cinnamon buttercream frosting recipe that tastes just like cinnamon sugar from your childhood and works perfectly for cookie decorating icing cakes, and topping cupcakes.
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Equipment
- Stand Mixer with Paddle Attachment
- Rubber Spatula
- Measuring cups and spoons
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup salted butter room temperature
- 4 cups powdered sugar
- 1 tsp. cinnamon
- 1 tbsp. vanilla extract
- 1-4 tbsp. milk
Instructions
- In a stand mixer with the paddle attachment, beat the room temperature butter until soft and fluffy.
- To the stand mixer, add the powdered sugar, cinnamon, and vanilla extract and mix on low speed until most of the powdered sugar has blended with the butter.
- Add in one tablespoon of milk and again mix on low speed. Add up to three more tablespoons of milk until the desired consistency is reached.
Notes
For a non-crusting buttercream, reduce the sugar to 2-3 cups, depending on your taste preference. You will also want to reduce the vanilla to 1 teaspoon so that the buttercream doesn't get too runny.
If you are needing a crusting buttercream, do not reduce the amount of sugar, as this is what makes it form a crust.