This creamy cinnamon buttercream was a popular Amycakes Bakery recipes. It's creamy and light with a delicious warm cinnamon flavor without being overly-sweet. A 1x batch will frost and fill one 6" three-layer cake or about 14 cupcakes generously.A 2x batch will frost and fill one 8" three-layer cake or about 28 cupcakes generously.
Servings 3cups, approximately
Prep Time 10 minutesmins
Total Time 10 minutesmins
Ingredients
4ouncesCream Cheese
1 ½ sticks (6ounces)Salted Butterat room temperature
Using a stand mixer (preferred) or handheld mixer and a large bowl, beat the cream cheese until broken up and softened.
Add the room temperature salted butter and continue to beat until there are no lumps, scraping the sides of the bowl as needed.
Add the shortening and beat and scrape the sides until the mixture is smooth without lumps.
While the mixer is on low, slowly sprinkle in the powdered sugar and cinnamon. The mixture will be thick, but continue to slowly beat on low until it is fully incorporated.
Add the pure vanilla. Scrape down the sides of the bowl. Then beat the buttercream on high for two-three minutes. This important step will add air into the buttercream and make it light and fluffy.
This buttercream is best served at room temperature. If you aren't serving it within 24 hours, refrigerate it, but remove it from the fridge a couple of hours before using so that it may come back to room temperature before frosting cakes, cupcakes, or serving.