This Cinnamon Buttercream is so smooth and delightful. The warm spice of cinnamon mellows out the sweetness of a traditional buttercream while making it so flavorful and perfect for fall.
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Homemade frosting is so easy to make with only 5 ingredients. Say good-bye to canned frosted forever!
You will never taste anything as incredible as this quick and easy cinnamon buttercream. It honestly takes less than 10 minutes to whip it up.
If you love everything spice, pumpkin, and fall related, then you'll find every excuse to make this cinnamon frosting and put it on everything! Pipe it on pumpkin cupcakes, swirl it on carrot cake, and use it to fill and frost this pear layer cake.
What You Need to Make Cinnamon Buttercream
You only need 5 simple ingredients to make cinnamon buttercream. You will also need an electric mixer, either a stand mixer or a hand mixer, to ensure the buttercream is nice and fluffy.
- Unsalted butter - softened to room temperature, not melted or greasy
- Vanilla extract
- Ground cinnamon
- Powdered sugar - sifted, if needed
- Heavy cream - regular milk will also work here
Bake Like a Pro
Softened butter should be able to easily hold a fingerprint when lightly pressed. It should not feel greasy or be melted or it won't be able to hold in as much air.
How to Make Cinnamon Buttercream
- Mix the butter - You must start with soft butter. Mix the butter with an electric mixer until smooth.
- Flavor the butter - Add the flavor to the butter. This mean, mix in the vanilla and ground cinnamon into the creamy butter.
- Add the sugar and cream - With the mix turned off, add the powdered sugar and half of the cream. Gradually increase the speed of the mixer to make sure that sugar doesn't fly everywhere.
- Whip it up! - Once everything is incorporated, turn the mixer up to high speed and let it whip for 3 to 5 minutes, or until the buttercream is light and fluffy. If it's too thick, add another tablespoon or two of cream.
- Smooth it out - Now that the buttercream is super fluffy, run the mixer on low speed for about 2 minutes to smooth out the air bubbles
Substitutions
If you don't have heavy cream on hand, you can use any type of milk.
For a plant-based version, try a vegan butter and milk.
Variations
It's the cinnamon that really makes this recipe what it is. You could use different spices or a combination of cinnamon, nutmeg, and ginger.
Storage
Cinnamon buttercream frosting is best used just after making while it is still soft. If making in advance, store it at room temperature for up to 1 day. Rewhip or mix by hand until light and smooth.
Frosting may be stored in the refrigerator for up to two weeks. Allow it to come to room temperature before remixing.
You may also freeze the frosting for up to 3 months. Thaw in the refrigerator overnight.
Cinnamon Buttercream Recipe FAQs
Yes! You can freeze buttercream for up to 3 months. The best way to do so is by making a 'pillow' of buttercream by wrapping it in plastic wrap. Thaw overnight in the refrigerator then bring to room temperature. Remix before use.
Before you start adding too much powdered sugar, try putting soft buttercream in the refrigerator. The butter might have been too warm and chilling in the refrigerator may help it firm up.
Make sure to sift powdered sugar to remove any lumps before mixing. Allow enough time for the butter and sugar to whip together to help the sugar dissolve into the buttercream frosting.
Recipes to Pair with Cinnamon Buttercream
Recipe
Cinnamon Buttercream
Ingredients
- 1 cup unsalted butter softened
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 4 cups powdered sugar sifted, if needed
- 2 to 4 tablespoon heavy cream or milk
Instructions
- Add the softened butter to a bowl of a stand mixer fitter with the paddle attachment (on in a mixing bowl with a hand mixer). Whip the butter for a couple of minutes until it is completely smooth.
- Add the vanilla and cinnamon to the whipped butter. Mix until smooth.
- Add the powdered sugar and 2 tablespoons cream or milk. Turn the mixer to low speed and mix until incorporated. Gradually increase the speed and whip the buttercream on high for 3 to 5 minutes. The buttercream will be smooth and fluffy. If it is too thick, add in more cream.
- After mixing, turn the speed to low and allow to mix for an additional 2 minutes to smooth it out.
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