Dang, that's good! Cinnamon Buttercream

14 years ago

I finally had a chance to put together some Cinnamon Buttercream that claire_de_luna shared on another post. DANG!!!!! That stuff is GOOOOOD! Thank you thank you thank you!!!!!!!

Here's her recipe in case you missed it:

Cinnamon Buttercream

1 cup butter (softened)

1 T. vanilla

1 T. ground cinnamon (PenzeyÂs Vietnamese Cinnamon)

1 lb. powdered sugar

3 T. Half and Half or cream

Mix it all together!

I didn't want to make an entire batch because I only had a small cake to frost, so I reduced the amounts to a third of the total, and adjusted to my taste, which you can see in the parentheses:

1/3 C butter, softened

1/3 tsp vanilla (I used 1/2 tsp)

1/3 T cinnamon*

1 1/4 C powdered sugar

1 T cream

* 1/3 T is really 1 tsp

Yup, I liked the bowl. I licked the beaters. I licked the spatula. I put a little extra on the spatula by using a spoon, so I could like the spatula again, AND I licked the spoon.

DANG!!!! Good stuff!!!!

:O)

Sooz

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Comments (13)

claire_de_luna
14 years ago
Sooz,

I know.

;) Thanks for sharing how much you liked it! It's my ''go to'' icing recipe when I know I want something really good. Because of the cinnamon, it's not so hard on someone with diabetes either, if you bear in mind that a small, portion controlled cupcake is the extent of it (until the next one of course!) I use Penzey's Vietnamese Cinnamon which gives it an extra lift as the cinnamon is so flavorful.

I never seem to have any left over, but I can see sandwiching chocolate wafers together with Cinnamon Buttercream. They might even freeze well, who knows?

SO GLAD you liked it!
mustangs81
14 years ago
WHY ARE YOU SO cruel?? Now I am compelled to make this as I love buttercream anyway. How about on cinnamon rolls?
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claire_de_luna
14 years ago
Well...it's only cruel until you've tasted it. Then you'll thank me like Sooz did!

Seriously, I love the idea of putting this on cinnamon rolls, if it wouldn't be too much cinnamon. (The contrast with the chocolate, or fruit, vanilla, almond, etc. is very nice however.) You may have to thin it out some, as it's more of cake icing consistency. I have some left over in a piping bag with a frosting tip/coupler at this moment, just waiting to be used. Which makes me wonder how long this might stay good in the fridge? Does anyone have an opinion on that?

Make some immediately! Compulsion is a good thing in this case. And...don't forget to come back and tell us how you love it.
starlightfarm
14 years ago
Copy, paste and print.... right now! I'm still so busy making the summer tortes.... but sounds like the Cinnamon Butter Cream is next on the list!

Please share some of the cakes/desserts that you have used it on......
claire_de_luna
14 years ago
Remember that chocolate sheetcake with the buttermilk and cinnamon from the 1970's that was going around? THAT ONE is really good.

Here's another that I make it with, when I need portion controlled cakes. (Cupcakes often work best for me!) The recipe comes from the Martha Stewart website; it's a one-bowl chocolate cake, and super easy.

Chocolate Cupcakes with Cinnamon Buttercream

Ingredients for Chocolate cupcakes:
Makes 18 cupcakes

Cupcake liners
3/4 C. unsweetened cocoa powder
1-1/2 C. all-purpose flour
1-1/2 C. sugar
1-1/2 t. baking soda
3/4 t. baking powder
3/4 t. salt
2 large eggs
3/4 C. buttermilk
3/4 C. warm water
3 T. light olive oil or safflower oil
1 t. vanilla extract

Preheat oven to 350 degrees. Put cupcake liners into muffin pans.

Sift the cocoa, flour, sugar, baking soda, baking powder, and salt onto a sheet of wax paper. Put the electric mixer on low, stirring the eggs, 1-1/2 cups warm water, buttermilk, vegetable oil, and vanilla together; slowly add the dry ingredients and mix until smooth, about 3 minutes.

Divide the batter among prepared pans. Bake until tester inserted in center comes out clean, 20 minutes. Let cakes cool in pan on a wire rack for 10 minutes, then remove from pans and cool completely, right side up on rack.

Frost generously with Cinnamon Buttercream.
sooz
Original Author
14 years ago
Okay, here's a photo of ann_t's *delicious* raspberry cake, with cinnamon buttercream on top. As you can see, I'm still a novice at piping (I think this is my second attempt at piping, so please ignore the boo boos LOL).

Dang! This cinnamon buttercream on top of the yummy raspberry cake is GOOD!!!!
annie1992
14 years ago
sooz, that's gorgeous. You baked the cake in an ovenproof cup, I assume?

I wouldn't have thought of mixing raspberries with cinnamon, but my first thought was how good that could be on a carrot cake!

Annie
claire_de_luna
14 years ago
Beautiful picture sooz!
sooz
Original Author
14 years ago
Yup, annie1992, it was baked in an ovenproof cup. This stuff would be sooooo good on carrot cake! You'll have to post and tell us all about it, and take a pix too, okay?

Claire_de_luna, thanks for the compliments about the photo. I would have had MORE cinnamon buttercream for piping if I hadn't kept dipping into the batch before the cake-in-the-cups were done!

:O)
Sooz
jessicavanderhoff
14 years ago
That sounds delicious!! For the purposes of a cinnamon roll, I wonder how it would be with cream cheese in place of butter.
gardengrl
14 years ago
This is a great cake that would be awesome with that buttercream! I've made this before and it's really good (even from a boxed mix).

Golden Pumpkin Cake

1 box vanilla cake mix (such as Duncan Hines Moist Deluxe Butter Recipe Golden Mix).
2 teaspoons pumpkin-pie spice
2â3 cup canned pumpkin
1â4 cup softened unsalted butter
3 whole large eggs
1 cup finely ground pecans
2/3 cup water (I use milk)

Preparation:
Heat oven to 350Â°F. Lightly butter and flour 2 nine-inch loaf pans or cake pans. Take care to cover all crevices and corners. Place all of the ingredients in a large mixing bowl and beat, using a mixer set on medium-high speed, until batter is smooth. Fill the cake pans. Divide batter evenly. Bake until a skewer inserted into the center tests clean-about 35 minutes. Cool completely on a wire rack before frosting or decorating.
annie1992
14 years ago
Oh yeah, Kathy, that would be an awesome fall dessert, pumpkin cake with cinnamon icing. Mmmmm....

Especially since the Monkey Princess has that huge pumpkin patch full of pumpkins. The real pumpkins, not those huge gourds that get all ugly shaped and weigh hundreds of pounds, the pie pumpkins that get to be about 15 pounds and are edible.

Annie
Nancy
14 years ago
I made a zucchini cake & used this buttercream on it, yum! I've made a cinnamon cream cheese frosting before to use with carrot cake, which everyone raved over, but I think I like this one better.

Dang, that's good! Cinnamon Buttercream

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Dang, that's good! **Cinnamon Buttercream**

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