Cinnamon Buttercream

Categories: Recipes // Tags: , .

Sep 4, 2016 // By:Robin // No Comment

I have had a lot of fun over the past two weeks, hence the post that I skipped last week.  I will make up for that with another post about the experience of making a wedding cake.  Right now, though, let’s talk about Cinnamon Buttercream!

As I practiced different presentations and versions of the cake recipe, one modification that made to the final display was this delicious buttercream.  I was trying to accomplish that sweet, spicy, creamy, and tart joy of a bite of Strawberries Romanoff.  The ganache was wonderful, but I was worried about Texas heat and sudden rain showers contributing to unwanted slippage.  The same was true for the buttercream.  I surely didn’t want it melting.

This recipe was the end result.  Think of this.  A thin layer of the Cinnamon Buttercream coupled with a flower made from the American Buttercream.  All on top of Strawberry Champagne Cake, from LoveSwah.  Pure heaven.

I hope you enjoy!

Print Recipe
Cinnamon Buttercream
Modification for the Champagne Romanoff Cake I used this buttercream, instead of the white chocolate cinnamon ganache, on a recent wedding cake. Simple but fantastic!
Cinnamon Buttercream
Course Desserts
Prep Time 10 minutes
Servings
cake
Ingredients
Course Desserts
Prep Time 10 minutes
Servings
cake
Ingredients
Cinnamon Buttercream
Instructions
  1. Make certain your butter is slightly soft - not completely room temperature.
  2. In a large mixing bowl, cream the butter. Start slowly. As the butter is more easily mixed, increase the speed. Mix until light in color and fluffy.
  3. Reduce speed. Add the whipping cream. Beat on medium speed for 2-3 minutes. Be certain to stop and scrape the sides of the bowl. Butter/cream mixture should be pale and fluffy.
  4. Stop the mixing action. Add the cornstarch, vanilla, salt, cinnamon and mace. Scrape the sides of the bowl again, and blend in on low speed.
  5. Add the powdered sugar, 1/2 cup to 1 cup at a time. Blend at low speed, scrape the sides and whip for about 30 seconds.
  6. After the last cup has been incorporated, whip the frosting at med-high speed for 2-3 minutes. You are ready to use!
Recipe Notes

So, in layering the Champagne Romanoff Cakes / Cupcakes:

Truitt - final display - main cake wc

Cake:
--Spread a layer of the cinnamon buttercream on the cake.
--Rim the same layer with regular buttercream. (You are forming a barrier to keep the strawberries from running.)
--Spread the strawberry mixture inside the rim.
--Place the next layer. Repeat as necessary or desired, depending upon how many layers you are preparing. Remember, if more than two layers of cake, you will need to use cake supports to maintain the integrity of the layers.

Since I was doing a multi-layered, sunflower-topped wedding cake, I used the cinnamon buttercream to pipe a basket weave on the outside of the cake. Yum!

Truitt - mim cupcakes 1 wc

Cupcakes:
--Hollow the center of the cupcakes.
--Spoon or pipe the filling into the cupcakes - not quite all the way up to the top of the hole.
--Spread a thin layer of cinnamon buttercream on the cupcake, starting by filling (or sealing) the hole. Don't press too hard, as you do not want the strawberry filling to leak.
--Decorate with standard buttercream from there.

 

my-sisters-kitchen-copy

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About Robin

So what do I do? I am a librarian by degree, a data geek - er Institutional Researcher by profession, an all-around Arts lover and a home cook by passion. It's all about having fun and spreading happiness.

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