This frosting has the goodness of cinnamon and vanilla throughout. Cinnamon buttercream is perfect for apple, pumpkin, banana and spice cakes and cupcakes.
If you are looking for a fun topping for your next cake, you are in the right place. The hint of spice makes it perfect for so many fruity and fall desserts.
Tips for making great buttercream
The first key to perfect buttercream is getting the butter to the right consistency. It should be soft enough that it can be beat smooth but not so soft that it is wimpy.
You should be able to squeeze it and leave and indent without having it completely collapse or melt in your hand. Once it is soft, you want to beat it super smooth and get a little bit of air whipped into it.
Be sure to scrape the sides of your bowl and your mixer paddle to make sure there aren’t any chunks hiding anywhere. Only then should you add the other ingredients.
The powdered sugar not only adds volume and a smooth texture, it also gives your frosting stability. American buttercream recipes like this will form a bit of a crust that helps it to hold its shape.
You can add either milk or cream to get the right consistency. Just add it a bit at a time to get the right texture.
It will take a lot of powdered sugar to reverse adding too much liquid, so be sure to go slow. Whip after each addition and test the frosting to see where you’re at.
For even more staying power or for brighter white frosting, you can substitute some shortening for part of the butter. Butter has better flavor, but shortening has more crusting power and stability.
The perfect ratio between butter and shortening is a personal decision based on your specific tastes and the occasion. For this recipe I used all butter because heat and transportation weren’t going to be an issue, so flavor was the key influencer.
More great information about frosting
If you love trying a variety of frosting types and flavors, check out my frosting 101. It explains a plethora of different kinds of frosting so you can choose something appropriate for the occasion.
If you think American buttercream is too sweet, I also have some tips for making frosting less sweet. See if there is one or two that you like.
Or check out these tips for helping buttercream survive hot weather.
Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!
- 1 cup butter
- 3 to 4 cups powdered sugar
- 2 to 3 Tablespoons milk or cream
- 2 teaspoons cinnamon
- 1 teaspoon vanilla paste
- In a large bowl, beat together the butter until completely smooth.1 cup butter
- Add 2 cups of powdered sugar and beat for 1-2 more minutes.3 to 4 cups powdered sugar
- Add 2 Tablespoons of milk, the cinnamon and vanilla and beat well to incorporate. Add additional powdered sugar, to taste and texture preferences.2 to 3 Tablespoons milk or cream, 1 teaspoon vanilla paste, 2 teaspoons cinnamon
- Scoop the frosting into a piping bag fitted with a large star tip.
- Swirl a circle of the frosting onto the top of each cooled cupcake. Spoon a teaspoon or two of apple pie filling into the center of the frosting.