Cinnamon buttercream frosting is the perfect frosting to pair with pumpkin, chocolate, snickerdoodle, or vanilla cake! With a generous dash of cinnamon, we are going to make this great fall frosting!
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Let’s Make Buttercream Frosting!:
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- 1 stick butter at room temperature (see notes)
- 1/2 cup vegetable shortening
- 1 teaspoon vanilla
- 4 cups powdered sugar, sifted (see notes)
- 4 tablespoons heavy cream at room temperature (see notes)
- 1 tablespoon cinnamon
- If not already done prior, sift 4 cups of powdered sugar. When finished, measure out 4 cups of sifted powdered sugar and put away what’s left.
- Beat butter and shortening together until both are well combined, light, and fluffy.
- Beat in the vanilla extract.
- Sprinkle in cinnamon.
- Place your stand mixer, or hand mixer, on the lowest possible setting. Begin to slowly and gradually add in your powdered sugar 1/2 cup at a time. (see notes)
- Add in heavy cream, 1 tablespoon at a time, while beating buttercream at a medium speed until light & fluffy. (see notes)
- If you’d prefer to skip the shortening, simply swap it out with 1 additional stick of room temperature butter.
- If you’d prefer a more white, stiffer, buttercream then simply omit the butter & replace with 1 additional cup of shortening. Also be sure to swap out the vanilla extract for clear vanilla extract.
- Make sure you sift your powdered sugar. This will help the sugar mix into the butter & shortening smoothly.
- When all your powdered sugar has been added in, the buttercream will appear dry. Don’t raise the alarms. When adding in your milk or heavy cream, your buttercream will start to have the fluffy texture it‘s known for.
- Keep in mind that your heavy cream should be added in 1 tablespoon at a time. I do this way to make sure I am not drowning my buttercream to the point of a soupy mess.
- Also worth mentioning, if desired, you can easily swap out the heavy cream for equal parts of your preferred milk.
- Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
- Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.
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