A super simple twist on a classic buttercream frosting, with the perfect cinnamon kick. This takes a few minutes to make, uses only 4 simple ingredients and is completely gluten free. I love making this in the colder months or around Christmas time, piled high on top of a simple vanilla cupcake.
To make this, start to make a basic buttercream frosting. Mix the unsalted butter in an electric mixer until creamy. Next, add the icing sugar in two batches. I always recommend stirring the icing sugar with a spoon before using an electric mixer. This helps to prevent an icing sugar cloud explosion! Add the milk with the second addition of icing sugar. After everything is fully mixed together, stir through the cinnamon powder.
I would recommend adding just a little at a time until you find a flavour that you are happy with. I found that 1 teaspoon was the perfect amount to give it a cinnamon kick, but feel free to add more or less depending on taste. When you’ve added the cinnamon give the icing a mix with the electric mixer. You can’t overmix this so can give it a good mix on high speed. When everything is fully combined, you’re ready to add to your cooled cake.
Cinnamon
This buttercream is thick enough to be piped, but if you prefer then you can add a tablespoon of icing to each cake and using a palette knife or butter knife, ‘smear’ it to the top of the cake. I chose to pipe this on top of my cake using a Wilton 2D piping nozzle, and because I’ve made mine for Christmas, I topped with these little gingerbread shaped sprinkles. But feel free to decorate as you please.
This recipe is completely gluten free and egg free as is. If you want to make it dairy free, simply swap out the unsalted butter and milk for a dairy free alternative. You can also do the same if you wish to make this a lactose-free frosting. Swapping out the unsalted butter and milk for lactose-safe/friendly variation.
This is best piped onto a cake straight away. Any leftover cinnamon icing can be stored in an airtight container in the fridge for up to a week. Once piped onto cakes, it can be stored in an airtight container in a cool, dry place for up to 3 days. However, this is best eaten on the same day or as close to the same day as possible.
Ingredients
- 3 oz / 85 g Unsalted Butter
- 6 oz / 170 g Icing Sugar
- 1 teaspoon Milk
- 1 teaspoon Cinnamon Powder
Instructions
- Bring the unsalted butter to room temperature
- Add the butter to a mixing bowl and using an electric mixer, blend until creamy
- Add half of the sieved icing sugar and milk to the bowl and using a spoon, gently stir together until just combined (this helps to prevent an icing sugar explosion!), before mixing with the electric mixer
- Add the remaining icing sugar and follow the steps above, do not be afraid to overmix, you want this to be nice and smooth
- Add the cinnamon powder and thoroughly mix through
- When everything is blended and smooth, apply to your cooled cake. This icing is thick enough to pipe if desired or can be placed on top of the cake in your chosen design
Notes
This is best piped onto a cake straight away. Any leftover cinnamon icing can be stored in an airtight container in the fridge for up to a week. Once piped onto cakes, it can be stored in an airtight container in a cool, dry place for up to 3 days. However, this is best eaten on the same day or as close to the same day as possible.
Looking for more baking ideas? Have a look in the recipe section:
Want to stay up to date and receive exclusive content and recipes? Follow me and never miss a moment!