Easy Cinnamon Buttercream Frosting (for fall baked goods) is a twist on the classic buttercream frosting. This cinnamon flavored frosting is ideal for warm, fall baked treats.
Fall is almost here and that brings a crispness outside and a warm feeling in the kitchen. When I think of fall, I smell all the warm flavors of cinnamon and spice. This creamy cinnamon buttercream is the perfect compliment to the delicious baked goods you will be whipping up in the kitchen.
This recipe was inspired by my RumChata Cupcakes. These cupcakes are made with the sweet, cinnamon flavored liqueur and a RumChata frosting. The frosting recipe made me think that it would be fun to make a similar recipe without the use of alcohol. From there, this buttercream recipe was born.
Cinnamon Buttercream Frosting Details
Flavor: Sweet with warm hints of cinnamon! This frosting is light, fluffy and sweet. However, it is not as sweet as the frosting made at most grocery store bakeries.
Time: Whip up this frosting in less than 10 minutes!
Level of Difficulty: Simple. If you can use a stand mixer or hand mixer, you can make this perfect frosting.
No fancy ingredients are required to make a light and fluffy frosting.
- Powdered Sugar
- Unsalted Butter
- Heavy Cream
- Vanilla Extract
- Ground Cinnamon
- Pinch of Salt
How to make Cinnamon Buttercream Frosting
- To a high speed electric mixer, add the butter and mix for 2 minutes using the paddle attachment. Butter should be light and fluffy.
- Gradually, add 2 cups of powdered sugar and mix until combined.
- Add the vanilla extract, ground cinnamon and heavy cream and mix until combined.
- Finally, add the remaining powdered sugar and mix for 3-4 minutes until smooth.
Whip butter in a stand or electric mixer for 2 minutes.
Add 2 cups powdered sugar, cinnamon, vanilla and heavy whipping cream.
Add remaining two cups of powdered sugar.
Mix until smooth. Now, Cinnamon Buttercream Frosting is ready go on baked goods.
- Add food coloring for fun color pops on your baked goods!
- Substitute a liqueur or coconut milk in place of the heavy cream for even more flavor.
- Use pumpkin pie spice or apple pie spice in place of the ground cinnamon for a different taste.
- High speed mixer with large mixing bowl
- Paddle Attachment
- Optional: Pastry bag and M Tip for decorating
Any extra buttercream frosting can be stored at room temperature for up to 72 hours. If not planning to use the frosting within 72 hours, refrigerate. Before using, bring frosting back to room temperature. You may have to mix it again to get it to the right consistency. This Cinnamon Buttercream Frosting can also be frozen! Freeze in a freezer bag or airtight container. Thaw in the fridge overnight and then bring to room temperature before using.
Make sure that your butter is at room temperature and soft before using. I recommend leaving butter on the counter overnight before using. If the butter is too hard, resist the urge to put it in the microwave for a few seconds. This never ends well for me. The frosting will not mix correctly with melting butter. Also, have a spatula handy when mixing the frosting. You will need to scrape the sides of the bowl and the paddle attachment to make sure that all ingredients are fully incorporated.
The options are endless for using this Cinnamon Buttercream Frosting! Aside from eating it off the spoon (which I am not against), try this frosting on:
Sweet Potato Cake
Cinnamon Buttercream Frosting will not easily melt and will be stable throughout heat and humidity. This is due to the combination of butter and high amount of sugar. Butters melting point is at 98.6 degrees Fahrenheit. If serving this icing on a hot and humid day, try to keep cool and out of the sun prior to serving.
Looking for other sweet recipes? Try one of these:
These are my favorite dishes to serve with [this recipe]:
Easy Cinnamon Buttercream Frosting (for fall baked goods)
- Stand Mixer
- 4 cups Powdered Sugar Divided
- 1 cup Unsalted Butter (2 Sticks)
- ¾ teaspoon Ground Cinnamon
- 1 teaspoon Vanilla
- 3 tablespoon Heavy Cream
- Add butter to a stand mixer and mix for 2 minutes until butter is whipped and light.
- To the butter, add 2 cups of powdered sugar, vanilla, and heavy whipping cream. Mix at medium speed until smooth.
- Add remaining 2 cups of powdered sugar and mix until incorporated.
- Use a piping bag and tip to frost baked goods.