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.
3cupsconfectioners' sugaradd more until it reaches your preferred consistency
1tablespoonground cinnamon
1teaspoonvanilla extractTry using vanilla bean paste instead for a stronger vanilla flavor.
1/4teaspoonsalt
1tablespooncinnamon sugarOptional, for dusting over frosted desserts. If you don't buy it pre-mixed, you can make it by combining sugar and cinnamon in a 3 to 1 ratio.
Beat butter on high speed with an electric mixer for about three minutes until light and airy.
Mix in powdered sugar a little bit at a time.
Add cinnamon, vanilla extract, and salt and continue to beat for another minute.
If desired, add more more confectioners' sugar to make the buttercream frosting stiffer.
Spread or pipe onto your favorite desserts. Optionally, dust with cinnamon sugar.
Video
Notes
If you plan to make a large swirl of frosting, this recipe will only cover about 12 cupcakes. Double as needed.
The frosting will cover two 8" round cakes.
If you want to pipe buttercream frosting on cupcakes, the easiest way to achieve the perfect cupcake swirl is to use a 1M tip.
While there are many frosting recipes that you can mix by hand, the best buttercream frostings require lots of air to be incorporated into the butter. To really get this job done right, I highly recommend that you use an electric mixer. A hand mixer or a stand mixer will both work well.
You will need to stop and scrape down the side of the bowl every minute or so while you are mixing as butter will stick to the edges of the bowl. The easiest way to do this is with a silicone spatula. One way to avoid scraping down the bowl is to use a mixer that has a scraping paddle. Many mixers now come with scraping paddles, but you may be able to purchase one if yours doesn't (e.g. the beater blade).
Sift the powdered sugar if needed. Take a look at the actual sugar to see if it has clumps (some brands are clumpier than others). Clumps of powdered sugar will not get integrated into the frosting and may end up getting stuck in your piping tip. Measure before sifting.
The frosting lasts for up to a week at room temperature or months in the freezer. You will need to bring it to room temperature and mix it again for a minute or two before you start piping.