I don’t know if this is a “real recipe” or if I just made it up, but this Cinnamon Buttercream Frosting is so delicious. It is the perfect topping for your pumpkin, apple, carrot, or spice cake, cupcake, bread, or bar.
How to make Cinnamon Buttercream Frosting
You will need:
- 1 pound (4 cups) of Powdered Sugar
- 1 cup Butter (We use Salted Sweet Cream Butter)
- 2-3 teaspoons of Vanilla
- 1-2 tablespoons of Milk
- 1 teaspoon of Ground Cinnamon
- Decorating Bags
- Wilton 2D Decorating Tip
I use my food scale to measure 1 pound of Powdered Sugar. (If you don’t have a food scale the equivalent would be 4 cups.) You can sift the powdered sugar if it is really lumpy. I do not always do this. Instead I will mix the powdered sugar on low for 30 seconds to break up any large lumps.
Add 1 cup (2 sticks) of softened butter. I only ever use real butter, but you can use whatever you have on hand. Although I think margarine changes the taste, your buttercream frosting made with margarine will still better than canned frosting. Then add 2-3 teaspoons of vanilla. I start with 2 teaspoons and then add more at the end.
Subscribe to get our FREE "It's All About the Frosting" e-Book
This great frosting resource includes:
- Printable versions of 3 of our most popular frosting recipes.
- Frosting tips & tricks + answers to our most frequently asked questions.
Start your mixer (or electric beater) on the lowest setting. I usually put a clean dishtowel around my mixer to keep the sugar from flying out. Keep on low until the butter and sugar are incorporated and then kick your mixer up to medium high.
Add 1 tablespoon of milk. I keep the milk handy to add at the end if I need to thin it out. Once fully incorporated, after a minute or so, stop the mixer and check the consistency and taste. At this point your frosting may be a little dry. Add a little bit of extra milk, mix and check again.
ALWAYS ALWAYS ALWAYS taste your frosting. You are trying to determine if the consistency is wrong, if it needs more vanilla, etc.
Finally, add 1 heaping teaspoon to the buttercream frosting. You can adjust the amount to your taste.
Mix on low until the Cinnamon is completely incorporated. The cinnamon flavor will seem a little slight at this point. It takes a little bit of time for the spice to blend with the frosting. We have found that the single teaspoon is the right amount of cinnamon.
Now you are ready to frost your dessert with a super yummy Cinnamon Buttercream Frosting that will enhance whatever you put it on! If you need some ideas you can try our Pumpkin Cupcake in Jar, Pumpkin Cupcake Tops or Apple Bread Mini Loaves!
P.S. Let’s stay in touch! If you liked our The Cinnamon Buttercream Frosting post, click here to sign up for our Email Newsletter!
More Great Frosting Recipes …
- 4 cups of powdered sugar (or 1 box)
- 1 cup of softened butter
- 2-3 teaspoons of vanilla
- 1-2 tablespoons of milk
- 1 teaspoon Cinnamon
- Add powdered sugar to mixing bowl.
- Add softened sticks of butter
- Add vanilla.
- Add 1 tbsp of milk.
- Beat on low until powdered sugar is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry.
- Add more milk, a little bit at a time until frosting is the proper consistency.
- Add Cinnamon.
If you want to stay up-to-date on all our Frosting posts, Follow Two Sisters Crafting on Pinterest!