Brown Sugar Cinnamon Buttercream Frosting Recipe (2024)

FAQs

What is the trick to buttercream frosting? ›

Beat together butter, shortening, and vanilla with an electric mixer in a large bowl until creamy. Blend in confectioners' sugar, 1 cup at a time, beating well after each addition. Beat in milk; continue mixing until icing is light and fluffy. Store icing covered until ready to use.

But, there are ways to make it more interesting; one such way is to hit it with a shot of vinegar. Don't worry, the icing won't taste sour or like vinegar at all, but the acid will help balance out the sweetness, making it taste more pleasant. Even better, it will make the icing stronger and more durable.

The brown sugar gives the frosting a light natural caramel flavor. It's perfect for topping cakes, cupcakes, or cookies. You can even use it as a filling for cakes and cupcakes! Use light or dark brown sugar to intensify or lighten the flavor.

Italian Meringue Buttercream

This is considered one of the very difficult methods for making buttercream because the sugar syrup must be cooked to a specific temperature and then, while piping hot, poured into the whipped egg whites.

Classically there are four main types of buttercream: Italian, German, French & Swiss.

The frosting should form a somewhat stiff peak that has a little curl on the end. It's stiff enough to hold up that curl, but soft enough to create that little curl. That little curl is a great visual cue to know that your frosting is just the right consistency.

Sugar is the most important ingredient in all types of frostings, providing sweetness, flavor, bulk and structure.

Whip the frosting with half a block of cream cheese and an extra cup of powdered sugar and a few drops of the appropriate flavoring extract. If you're using chocolate, add cocoa powder. If you want a richer buttery flavor add a few tablespoons of butter as well.

What frosting holds up best? ›

The Swiss buttercream (made with egg whites) stood longer than its egg yolk-based French counterpart, but it too drooped and melted. Finishing a sun-soaked time in the outdoors, the coconut oil, the butter-based American buttercream, the whipped cream, and the Italian meringue frostings are held up (more or less).

1. Swiss Meringue Buttercream. This is the Queen of Frosting. Imagine the melt-in-mouth texture of ice cream, just at room temperature.

Too much sugar or not enough liquid can cause the buttercream to break or become too gritty. Using room temperature or softened butter, can also help create a smoother texture.

If you've made your buttercream and it's on the firm side, you can always add a couple of tablespoons of cooled boiled water to soften the consistency and make it easier to spread. Chill buttercream that is too soft for 15-20mins to achieve a firmer consistency.

Yes, this is absolutely correct. The longer you beat, the more air you incorporate in your buttercream, thus, it will have lots of holes or air-pockets, it will also make the colour lighter. If you will use your buttercream primarily for filling or maybe as simple swirls, then this is ok.

Chill your cake first, apply the crumb coat, chill again and then frost it. If you are then piping design work, chill it again before adding the details. Keep the icing in the refrigerator when not using it, and only add cold icing to your piping bag.

Buttercream frosting can be made up to two weeks ahead and stored in the refrigerator. Just make sure you bring it to room temperature before frosting your cake.