Beat the vegan butter with an electric hand mixer for until pale and creamy. If your butter is too cold or firm to whip, then microwave it in 10-seconds bursts until softened.

Mix in the sifted icing sugar in two batches, alternating with the vegan milk – mix well between each addition to create a smooth buttercream. Add the cinnamon and mix until incorporated. If your icing is a bit too stiff for your liking, add an extra splash of milk

Spread the buttercream on top of cakes or blondies, sandwich between cookies or place into a piping bag for more intricate decorations.

Notes: This recipe makes enough buttercream for a 20cm round or square cake, a 21x11cm loaf cake or about 6 cupcakes. 

Let’s whip up something delicious…

• Use NOMU Holiday Spice instead of cinnamon for a delicious variation.
• Layer two 20cm round vegan spiced cakes with cinnamon buttercream for a stunning celebration cake.
• For frosted cinnamon blondies, spread the buttercream on top of blondies before slicing and top with pecans nuts.
• Sandwich the buttercream between two vegan vanilla snap cookies.
• Pipe on top of vegan vanilla cupcakes (add the zest of 1 orange for a citrusy note).
• And so much more!