Best 5 Cinnamon Buttercream Frosting Recipes
Cinnamon buttercream frosting is an irresistibly delicious and versatile frosting that adds a warm, inviting flavor to any baked treat. Made with just a few simple ingredients, this luscious frosting is perfect for topping cakes, cupcakes, cookies, and other sweet treats. The combination of sweet and tangy cream cheese, rich and creamy butter, and aromatic cinnamon creates a truly decadent frosting that will tantalize your taste buds and leave you craving more. Whether you're a seasoned baker or just starting out, this easy-to-follow recipe will guide you through the steps of making cinnamon buttercream frosting that will elevate your baked goods to new heights of flavor and beauty.
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CINNAMON BUTTERCREAM FROSTING
This is from The Cake Mix Doctor. Posted to go with Tomato Soup Spice Cake, but I think it'd be good with any spice cake recipe. Very simple to make. If you want plain buttercream frosting, omit cinnamon and replace it with another teaspoon of vanilla.
Provided by Jamia Motsinger
Categories Dessert
Time 10m
Yield 4 cups
Number Of Ingredients 5
Steps:
- 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.
JACKIE'S SNICKERDOODLE CAKE WITH CINNAMON BUTTERCREAM FROSTING
This recipe is one from my friend Jackie. It sure sounds good to me! Prep time is approximate and includes the cooling time of the cake, and the time frosting is in the fridge.
Provided by Lindas Busy Kitchen
Categories Dessert
Time 1h12m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Snickerdoodle Cake:.
- Preheat oven to 350. Grease and flour two 9" round cake pans.
- Place cake mix, milk, melted butter, eggs, vanilla, and cinnamon in large mixing bowl.
- Mix for 3 minutes scraping sides as needed.
- Divide batter between pans. Place in oven side by side.
- Bake until they are golden brown. About 27-29 minutes.
- Remove from oven and cool for 10 minutes. After 10 minutes invert them onto another rack and allow to cool completely.
- Meanwhile, prepare Cinnamon Buttercream Frosting. Frost cake.
- Place in refrigerator until the frosting sets, about 20 minutes. Keep refrigerated.
- Cinnamon Buttercream Frosting:.
- Place butter in large mixing bowl. Blend with an electric mixer on low until fluffy, 30 seconds.
- Add confectionary sugar, 3 T. milk and vanilla. Blend on low until sugar is incorporated, about 1 minute.
- Add cinnamon. Increase speed to medium and beat until light and fluffy, 1 minute more.
- Blend in up to 1 tablespoon milk if the frosting seems too stiff.
PEAR CAKE WITH CINNAMON BUTTERCREAM FROSTING
A fun and delectable cake with decadent buttercream icing.
Provided by Tiffany King, Eat at Home
Categories Trusted Brands: Recipes and Tips Libby's Fruits & Vegetables
Time 1h
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Grease 9x13 baking pan.
- Cut pears into bite-sized pieces, reserving juice.
- In large bowl, stir eggs and sugar together. Add pears and juice, stirring to combine. Stir in flour, salt and baking soda. Pour into greased pan.
- Bake at 350 degrees for 23-30 minutes, until toothpick inserted in middle comes out clean.
- Cool before frosting.
- Place butter in mixing bowl.
- Sift together powdered sugar and cinnamon. Add to mixing bowl and beat with vanilla.
- Add milk 1 tablespoon at a time until desired consistency is reached.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 78.3 g, Cholesterol 49.5 mg, Fat 5.9 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 3.3 g, Sodium 536.3 mg, Sugar 55.5 g
CINNAMON FIG BARS WITH ORANGE BUTTERCREAM FROSTING
Figs layered on crust for delicious bars frosted with orange and buttercream - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 16
Number Of Ingredients 12
Steps:
- In 1-quart saucepan, boil filling ingredients over medium-high heat, stirring frequently, until figs are tender and most of liquid is absorbed. Remove from heat; cool 5 to 10 minutes. Pour fig mixture into food processor. Cover; process, using quick on-and-off motions, until figs are pureed; set aside.
- Heat oven to 350°F. Grease 8-inch square pan with shortening or cooking spray. In large bowl, combine crust ingredients with electric mixer on low speed until crumbly. Press in bottom of pan. Bake 25 to 30 minutes or until center is set. Spread filling over crust. Bake 6 to 10 minutes longer or just until filling sets. Cool completely, about 1 hour 15 minutes.
- In medium bowl, beat 3 tablespoons butter with electric mixer on medium speed until blended. Add powdered sugar. Beat on low speed, adding milk, 1 teaspoon at a time, until mixture is smooth and desired spreading consistency. Stir in orange peel. Carefully spread over cooled bars. Cut into 4 rows by 4 rows.
Nutrition Facts : Calories 200, Carbohydrate 31 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 60 mg, Sugar 23 g, TransFat 0 g
SNICKERDOODLE CUPCAKES W/CINNAMON BUTTERCREAM FROSTING
Everything "snickerdoodle" is okay by me. My mom used to bake cookies every Friday for my brothers and I. And guess what? Snickerdoodle Cookies were my favorite! So now, I find this snickerdoodle cupcake recipe and I am in heaven!!!
Provided by Jo Anne Sugimoto
Categories Cakes
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350 degrees. Prep 2 - 12-cupcake pans with cupcake liners.
- 2. Sift together in a large bowl, flours, baking powder, salt and 2 tsp. cinnamon.
- 3. Cream together butter and sugar till pale and fluffy.
- 4. Add eggs one at a time, blend after each egg added, then add the vanilla extract.
- 5. Add the flour mixture in 3 increments, alternate with 2 additions of the milk. Blend well, do not over mix.
- 6. Divide the batter evenly into the cupcake tins, fill 3/4 full.
- 7. Bake for 18 to 20 minutes, rotate the cupcake pan halfway through the baking process. Do a toothpick test and if it comes out clean, it's done.
- 8. Remove the cupcakes from the oven onto a wire rack, let cool for 20 minutes before removing cupcakes from the pan.
- 9. With the remaining cinnamon and sugar, mix together and sprinkle over the tops of the cupcakes.
- 10. FROSTING:
- 11. With mixer on low speed, blend butter till fluffy, about 30 seconds.
- 12. Add sugar, 3 Tbsp. milk and vanilla extract, blend lightly. Add cinnamon and continue mixing until sugar is well incorporated.
- 13. Increase speed and beat till fluffy, if the frosting is stiff, add the remaining 1 Tbsp. of milk. Blend well.
- 14. Be sure that the cupcakes are completely cooled. Then frost or pipe your cupcakes.
- 15. NOTE: YOU CAN ALSO ADD A 1 TSP OF CINNAMON TO A CAN OF STORE-BOUGHT BUTTERCREAM FROSTING.
Tips:
- Use unsalted butter: This will allow you to control the amount of salt in the frosting.
- Bring the butter and cream cheese to room temperature: This will make them easier to beat together and will result in a smoother frosting.
- Gradually add the powdered sugar: Adding the sugar all at once can cause the frosting to become lumpy.
- Beat the frosting until it is light and fluffy: This will take about 2-3 minutes.
- Add flavorings to taste: You can add cinnamon, vanilla extract, or other flavorings to the frosting to taste.
- Use the frosting immediately or store it in the refrigerator: The frosting can be stored in the refrigerator for up to 2 weeks.
Conclusion:
Cinnamon buttercream frosting is an easy-to-make frosting that is perfect for cakes, cupcakes, and other desserts. It is light and fluffy, with a delicious cinnamon flavor. With just a few simple ingredients, you can make this frosting at home in just a few minutes. So next time you are looking for a delicious and easy-to-make frosting, give cinnamon buttercream frosting a try.
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