Cinnamon Buttercream Frosting
photo by Chef Lindsay
- Ready In:
- 10mins
- Ingredients:
- 5
- Yields:
-
4 cups
ingredients
- 1⁄2 cup butter, room temperature
- 3 3⁄4 cups powdered sugar, sifted
- 3 -4 tablespoons milk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
directions
- Place butter in large bowl.
- Beat on low 30 seconds.
- Add sugar about a cup at a time, beating on low between each addition.
- Add 3 tablespoons milk, vanilla and cinnamon.
- Beat on medium 1 minute.
- Blend in up to 1 tablespoons of milk if frosting is too thick.
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Reviews
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I made this recipe for one cup. After reading the reviews about it being too sweet, instead of sifting a cup of sugar, I sifted a 1/2 cup of sugar at a time. I tasted it after the first 1/2 cup and it was PERFECT!! Ate it on my pumpkin bread and it was good! Definitly going to make it with the pumpkin bread for Thanksgiving! Thanks! :)
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I had read the other reviews, and after making the icing, I thought it was too sweet. I forged ahead and spread it on top of my cinnamon butter yellow cupcakes, and I was so glad I did! I could eat the whole batch! (I couldn't eat the frosting straight out of the bowl, and I'm a "frosting girl", but with the cupcakes - to die for!)
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I'll give 4 stars instead of 5 because my daughter didn't like it, but my son and I were in love! I didn't have quite enough powdered sugar so it was super creamy buttery not quite as thick as regular frosting, but I'm sure had I had the amt called for it would have been just right. Either way we all loved it. Yes it was sweet, but not in a regular powdered sugar frosting way. We loved it: yummy and easy with ingredients we always have on hand, we will make this again and again.
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Tweaks
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We put this delicious frosting on a French vanilla cake, and used a tbsp of cinnamon instead of a tsp. We wanted to be clearly cinnamon, not just 'a hint of' cinnamon. I did not sift, but did beat the icing after each 3/4 cup sugar added, and a solid minute on high at the end. Light, fluffy, cinnamony, and delicious!