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Cinnamon buttercream
A sweet and silky buttercream speckled with our very best cinnamon for all your favourite bakes.

Cinnamon buttercream

Ingredients

80g butter, softened
120g icing sugar, sifted
1-2 tbsp milk
1 tsp NOMU ground cinnamon

Directions

Beat the butter with an electric hand mixer for 1-2 minutes 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 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. For a vegan-friendly icing, swap the butter and milk for plant-based alternatives.

Let’s whip up something delicious…

Ingredients

80g butter, softened
120g icing sugar, sifted
1-2 tbsp milk
1 tsp NOMU ground cinnamon

Directions

Beat the butter with an electric hand mixer for 1-2 minutes 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 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. For a vegan-friendly icing, swap the butter and milk for plant-based alternatives.

Let’s whip up something delicious…

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