Name: Cinnamon Buttercream Frosting
Prep time: 10 min
Total time: 10 min
Yield: 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

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Recipe by Jamia Motsinger

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Cinnamon Buttercream Frosting created by Chef Lindsay

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.

Ready In:: 10mins
Yields:
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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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RECIPE MADE WITH LOVE BY

@Jamia Motsinger

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@Jamia Motsinger

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"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."

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tweak by Robin T.

2/3/2019

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!

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photo by Chef Lindsay

10/5/2014

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Replies 1
review by pattywalnuts

2/13/2011

I am the food service director/chef for an adult living facility and I made apple cupcakes the other day. I wanted a cinnamon frosting to go with them and I chose this recipe. WOW!! It is easy and delicious and complimented the cupcakes beautifully. Thanks for sharing.

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review by WendyDiane73

1/30/2011

I made this recipe with just a few adjustments, with about a half cup of extra powdered sugar. I then whipped it using the whip attachment of my KitchenAid mixer. It was perfect...I served it with a Mexican Chocolate Cake.

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review by Foodie4Life89

10/24/2009

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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