Cinnamon Buttercream
This Cinnamon Buttercream is so smooth and creamy. It only needs 5 ingredients and comes together in under 10 minutes!
Servings: 12
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.
Notes
If your buttercream seems too soft and runny, try putting soft buttercream in the refrigerator before reaching for more powdered sugar. The butter might have been too warm and chilling in the refrigerator may help it firm up.
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.