Cinnamon Buttercream Icing is a traditional American recipe for a classic cinnamon flavoured butter-based icing used for cakes and cupcakes. The full recipe is presented here and I hope you enjoy this classic American version of: Cinnamon Buttercream Icing.
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This is a light and fluffy Cinnamon-flavoured Buttercream icing. Perfect for decorating cakes, cupcakes, and more… The original version used shortening, which I’m not a big fan of, so my version here uses coconut oil instead.
Ingredients:
150g unsalted butter, softened at room temperature
50g coconut oil, brought to room temperature
1/8 tsp salt
500g powdered sugar, sifted
4 tbsp whipping cream
1 ½ tsp vanilla extract
2 tsp ground cinnamon
Method:
Combine the butter, coconut oil and salt in a large bowl. Beat with a hand mixture on medium speed until light and fluffy (5–6 minutes).
Reduce the mixture to low then gradually work in half the sugar about 50g at a time. Once the sugar is incorporated add the cream and vanilla extract, beating until combined.
Now add in the remaining powdered sugar in two batches, mixing on low speed until combined. Finally work in the cinnamon.
Increase the mixer speed to high then beat the ingredients until light and fluffy (about 5–7 minutes).
This icing can be used immediately, or it can be store in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for several months. Before using — allow the frosting to come to room temperature, then re-whip in a stand mixer, adding additional cream or milk until the frosting is smooth and fluffy.
