Brown Sugar Cinnamon Buttercream Frosting Recipe (2024)

FAQs

What is the formula for buttercream frosting? ›

In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time.

By mixing in some vinegar, it will give another layer of flavor and also help hold the icing together better. (In general, you'll need a quarter of a teaspoon of vinegar for every three egg whites you use.)

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.

If you stick your spatula into the buttercream, your frosting should maintain a stiff peak. If your buttercream is too thick and can't flow through a piping tip, add more milk – about 1 teaspoon at a time – to slightly thin it out.

The best way to distinguish frosting from buttercream is through the ingredients. While both contain powdered sugar, fat, flavouring and sometimes milk or water, frosting does not contain any butter whatsoever. Instead, frosting is usually made with shortening or cream cheese.

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

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.

Italian buttercream holds up well in warmer temperature, so if you're planning a summer party outside, this is your go-to buttercream.

Usually it is grainy from the sugar not dissolving into the butter properly. One easy fix is to re-whip the frosting, preferably with the paddle attachment, on medium speed until it becomes smoother. (You can let it go for quite a bit!)

Which buttercream is best for piping? ›

Swiss Meringue Buttercream

Butter and flavorings are beaten into the meringue to create the buttercream. Because of its stiff meringue base, the frosting holds up well, will not crust and is great for piping cupcakes and decorating cakes.

Try not to overbeat the buttercream after all the ingredients have been added or you might add bubbles, which will ruin the texture of the icing. ... For the best results chill your cake and bring the icing to room temperature. You can also beat the buttercream for a few minutes to create great fluffy texture.

Scrape down sides of bowl as needed. Add extracts and then with mixer running, add cream until desired consistency is reached. Continue beating on medium-high speed for 3-5 minutes until frosting turns to a light, fluffy, smooth consistency.

Buttercream is a sweet and fluffy frosting made by creaming butter and sugar. Other common ingredients include milk (to create the perfect texture) and vanilla (for simple, crowd-pleasing flavor). Though vanilla is the most popular buttercream flavor, it's also commonly found in chocolate or fruit-flavored varieties.

The chemical or molecular formula for sucrose is C₁₂H₂₂O₁₁, which means each molecule of sugar contains 12 carbon atoms, 22 hydrogen atoms and 11 oxygen atoms.

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

Goldman also goes on to say that every cake should have a "three to one, cake to frosting" ratio. This is helpful to know when you are getting ready to bake your own recipe. Depending on the size, shape, and number of layers, this could greatly influence the quantity of frosting you need to prepare.