Cinnamon Buttercream Frosting

If you haven’t tried adding cinnamon to your buttercream frosting, here’s your invitation to do so! And, don’t be skimpy! As you’ll see, my recipe uses a lot of cinnamon and the result is incredible.

Cinnamon buttercream frosting is super easy to make. It comes together in just a few minutes and is ready to use on all of your favorite cakes and cupcakes. Dust with extra cinnamon sugar for something truly special!

The recipe doesn’t call for any fancy ingredients. Here are just a couple things to consider as you ingredient shop:

• I use unsalted butter in all of my baking recipes. You can use salted butter in this frosting; if you do, just leave off the added salt.
  ‍
• Some powdered sugar brands are more clumpy than others. If yours has clumps, you’ll need to sift it before using it. If it appears pretty smooth, you won’t need to do that step.

The first step is to beat the butter for three minutes at high speed in a stand mixer or using a handheld electric mixer. Mixing for the full amount of time is very important as you’re aerating the butter. If you don’t mix long enough, the frosting will be very dense.

Mix in the powdered sugar. Add the powdered sugar a little bit at a time and always start the mixer on low speed. If you start on high speed, the sugar will end up flying all over your kitchen!

Next, mix in the cinnamon, vanilla extract, and salt.

Spread or pipe onto your desserts!

‍