I used to only think about cinnamon in the Fall, if I was making an apple pie or craving a Pumpkin-Spice Latte, but that all changed with Cinnamon Buttercream Frosting, my go-to recipe now for all things cake.
Maybe you remember (or if you’re too young, you’ve heard of it) that old Reese’s Peanut Butter Cups slogan “Two great tastes that taste great together!” It worked for chocolate and peanut butter then, and it’s working for cinnamon and vanilla now in Cinnamon Buttercream Frosting. Sweet with a subtle pop of spice, this cloud-like and fluffy frosting is easy to make and easy to spread and will surprise you with the magical way it transforms all of your favorite cakes and cupcakes.
I love a traditional vanilla buttercream frosting (who doesn’t?) but adding cinnamon provides a warmth that creates a new and exciting depth of flavor. Somehow, this single spice transported many of my already well-loved desserts into the stratosphere in terms of taste and texture. With only 5 ingredients (plus a pinch of salt), Cinnamon Buttercream Frosting comes together in no time, spreads like a dream, and tastes familiar and yet new all at the same time.
This recipe is so simple: you just put everything into your mixing bowl and, with an electric mixer, beat it all together for about a minute. Be careful not to overbeat the mixture; you’ll know it’s ready when those blended ingredients become light and smooth and fluffy. Then taste the frosting to see if it needs a bit more cinnamon; it might if you like more spice. And if the consistency is thicker than you like, you can add a touch more cream.
Top Tips For a Perfect Cinnamon Buttercream Frosting
- First things first: get ready! Gather together everything you’ll need for the recipe (what the French call “mise en place,” meaning “everything in its place”), and measure out all of your ingredients before you begin.
- Make sure your salted butter is at room temperature to ensure the frosting’s smooth texture
- Sifting your measured powdered sugar contributes to the frosting’s creaminess; if you don’t have a sifter, a small fine mesh strainer works perfectly
- Since vanilla is an important flavor in this frosting, use a good quality vanilla extract (and not vanilla flavoring!)
- Cool your cakes and cupcakes completely before frosting them (you don’t want your buttercream to melt!)
Can I substitute milk for the heavy cream?
Unfortunately, no. You really do need the heavy cream (after all, it’s buttercream!) but start with 1 TBSP; you can always add a bit more if the texture is too thick for your liking.
Serving Suggestions
I can’t think of a cake that isn’t made more delectable by Cinnamon Buttercream Frosting: chocolate, coffee, banana, vanilla, carrot, apple, pear…I’ve frosted all of these cakes with Cinnamon Buttercream and every single one was truly delicious. I’ve also used it to top Peanut Butter Cupcakes, to fill a Pumpkin Roll at Thanksgiving, and a Chocolate Yule Log during the Winter holidays.
You can use Cinnamon Buttercream as a fruit dip—just as it is, or thin it out by adding a little milk.
How about a riff on an ice cream sandwich? Spread a thick layer of Cinnamon Buttercream between 2 big cookies: oatmeal raisin, molasses, peanut butter, chocolate chip, even Snickerdoodles—any kind of cookie works!
Sometimes, if I have some leftover, I use Cinnamon Buttercream Frosting on my morning toast!
How to Store The Best Cinnamon Buttercream Frosting
You can store Cinnamon Buttercream Frosting in an airtight container in your refrigerator for up to a week. It may harden a bit, but that’s ok: just rewhip it and it will be good as new.
You can also freeze this buttercream for up to 3 months. When you’re ready to use it, thaw it to room temperature and then rewhip.
The Best Cinnamon Buttercream Frosting
Ingredients
- 1/2 cup salted butter softened to room temperature
- 2 1/2 cups powdered sugar measured then sifted for smoothness
- 1-2 Tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/2 to 1 teaspoon ground cinnamon
- Pinch of salt to balance the sweetness
Instructions
- Before you begin, make sure your butter is softened to room temperature as it help get a smoother buttercream. Measure out your powdered sugar and sift it to avoid any lumps.
- In a large mixing bowl, combine the softened butter, sifted powdered sugar, 1 tablespoon of heavy cream, vanilla extract, and 1/2 teaspoon of ground cinnamon. Using an electric mixer, beat the mixture on medium speed until it becomes light (about 1 minute).
- Taste the buttercream and decide if you'd like a stronger cinnamon flavor. If so, add up to another 1/2 teaspoon. I like to sprinkle in a pinch of salt to cut through the sweetness. If the frosting seems too thick, gradually add in more heavy cream, a teaspoon at a time.
- Frost your completely cooled cupcakes or cake with this buttercream. Nothing original here but I like to use a piping bag and tip to create swirls.
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