Cinnamon Whipped Buttercream
Have you tried the Whipped Buttercream recipe yet? I am absolutely in LOVE with that recipe... and so are my customers! Yesterday I shared my apple pie filling recipe and realized I needed to share a buttercream recipe to go on a cake made to taste like apple pie! Two delicious options would be either vanilla stabilized whipped cream, or cinnamon stabilized whipped cream. But what if you wanted a topping that could handle sitting at room temp for a bit? Cinnamon Whipped Buttercream is the answer!! It's fluffy and light with a hint of sweetness and just a taste of cinnamon. It is delicious!!
To begin this recipe, pour 6 ounces of whole milk into a medium saucepan.
Next, add 2 ounces of heavy whipping cream.
Add 6 ounces of granulated sugar to the saucepan.
Sift 2 tablespoons of all purpose flour into the saucepan. I know the photo shows a teaspoon, but I went on a baking marathon and my tablespoons were in the dishwasher. :)
Using a wire whisk, stir all ingredients together and cook mixture over medium-high heat.
Cook mixture until it becomes thick like custard and leaves a nice thick coating on a rubber spatula. Remove pan from heat and set aside to cool to room temperature.
While mixture is cooling, place 1 stick (1/2 cup) of unsalted butter, 1/2 stick (1/4 cup) of salted butter, and 1/4 cup of high ratio shortening in a mixing bowl. Let butter soften and come to room temperature.
After the heated mixture has cooled, add 1 teaspoon of pure vanilla extract to the mixing bowl.
Add cooled cooked mixture to the bowl and add 1/2 teaspoon of ground cinnamon.
1/2 teaspoon of cinnamon will give the buttercream a nice light cinnamon flavor. More can be added to taste, but only add a little at a time.
Attach paddle attachment to mixer (or whisk or beaters, if paddle is unavailable) and mix ingredients on high speed for 3 to 5 minutes, until light and fluffy.
And there it is! Deliciously light and fluffy whipped buttercream speckled with ground cinnamon.
This buttercream can be refrigerated for up to 4 days or frozen for up to 3 months.
I hope you have enjoyed this tutorial! God bless!