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    Home » Cakes » Whipped Cinnamon Buttercream Frosting

    Whipped Cinnamon Buttercream Frosting

    Published: Aug 18, 2016 · Modified: Mar 24, 2019 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Whipped Cinnamon Buttercream Frosting is super light & fluffy buttercream frosting. Perfect for pairing with apple, pumpkin, white, or chocolate cake!Whipped Cinnamon Buttercream Frosting RecipeGrowing up, I was the kid who scraped all of the frosting off of my cake before I ate it. Whipped Cinnamon Buttercream FrostingI love cake, but frosting, not so much. I have trouble with foods that are too sweet, and so many frostings are just sweet and heavy. Or, even worse, sweet, heavy, and greasy. Yuck!Whipped Cinnamon Buttercream FrostingThis Whipped Cinnamon Buttercream Frosting is sweet, but it's a more balanced sweet. The kind that makes you want to take another bite, not the kind that makes your teeth hurt. It's also incredibly light and airy - like buttercream meets whipped cream.Whipped Cinnamon Buttercream Frosting This frosting pairs really well with fall flavors like apple and pumpkin, but it's also good with basic cake flavors like chocolate and white cake.

    Whipped Cinnamon Buttercream Frosting Recipe

    Whipped Cinnamon Buttercream Frosting

    Whipped Cinnamon Buttercream Frosting
    5 from 6 votes
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Servings: 24 servings
    Calories: 166kcal
    Author: Kate @ I Heart Eating

    Ingredients

    • 7 tablespoons all-purpose flour
    • 1 ½ cups . milk
    • 1 ½ tablespoons pure vanilla extract
    • 1 ½ cups . salted butter at cool room temperature
    • 1 ½ cups . granulated sugar
    • Pinch of salt
    • 2 teaspoons ground cinnamon

    Instructions

    • In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. It will be the consistency of a thick pancake batter. It should not look wet at this point.
    • Remove from heat and let it cool to room temperature.
    • Stir in vanilla.
    • While the mixture is cooling, cream the butter, sugar, and salt together until light and fluffy on medium high, about 5 minutes.
    • Then add the completely cooled milk mixture along with the cinnamon.
    • Beat it for about 5 minutes on medium-high to high until it looks like whipped cream. It may look separated at first, so keep beating it until it comes together and looks like a whipped cream.

    Notes

    Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 166kcal | Carbohydrates: 15g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 107mg | Potassium: 29mg | Sugar: 13g | Vitamin A: 385IU | Calcium: 24mg | Iron: 0.1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

     

    Kate/i heart eating is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, she earns from qualifying purchases. This participation does not constitute an endoresement of this site by Amazon.

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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Linda Scott

      October 03, 2020 at 12:15 pm

      Can you substitute heavy whipping cream for some of the milk?

      Reply
      • Kate

        October 05, 2020 at 3:30 pm

        I haven't tried it, but I've heard from quite a few people who have subbed heavy whipping cream with my vanilla version. They've said that it worked out well.

        Reply
    2. Carolyn

      September 05, 2020 at 9:51 am

      5 stars
      So easy! I put the cake in the fridge after frosting and discovered it does require sitting out for a bit to relax the frosting just a little before serving. It was the star of the night!

      Reply
      • Kate

        March 12, 2021 at 5:38 pm

        Thank you!

        Reply
    3. Hannah

      June 15, 2020 at 1:53 pm

      5 stars
      Loved the recipe! I halved the mixture and then added milk in at the end because my frosting was grainy, but it came out perfectly! Family was impressed all round!
      Is there a recipe like this for chocolate hazelnut frosting at all? Would you suggest just adding something like nutella to the above maybe? Thanks so much!

      Reply
      • Kate

        June 16, 2020 at 3:34 pm

        Hi! I'm so glad that you liked it! I have a recipe for a chocolate version, but I haven't tried adding nutella to the frosting. I'd love to hear how it turns out if you try it!

        Reply
    4. Mary Olsen

      August 21, 2019 at 12:36 pm

      Can frosting be made a day ahead? Will it need to be rewhipped or will it hold its shape?

      Reply
      • Kate

        August 21, 2019 at 6:44 pm

        Yes, it can be made a day ahead. It shouldn't need to be rewhipped unless it wasn't completely combined before chilling. Otherwise, just let it come up a bit in temp before using as it does set up quite a bit in the frige.

        Reply
    5. Obiamaka Anionwu

      May 23, 2019 at 1:06 pm

      I just tried this and it's perfect. Wondering if it will stay stable at room temperature or do I need to refrigerate it

      Reply
      • Kate

        May 23, 2019 at 8:37 pm

        Hi! I'm so glad that you liked it! Since it has such a high dairy content, I refrigerate the frosting. Hope that helps!

        Reply
    6. DS

      May 20, 2019 at 9:21 am

      5 stars
      This was amazing!!

      Was wondering if we can use butterscotch sauce to make a whipped butterscotch buttercream frosting or replace peanut butter in your peanut butter buttercream frosting? What do you suggest?

      Reply
      • Kate

        May 21, 2019 at 10:13 am

        Thank you! I have a caramel buttercream frosting that would probably be the easiest frosting recipe to turn into a butterscotch frosting. I think you could just use butterscotch in place of the caramel sauce in that recipe. Hope that helps!

        Reply
    7. Ivana

      December 01, 2018 at 1:35 am

      5 stars
      Thanks so much for sharing this recipe! I made it yesterday for a vanilla sponge with cooked cinnamon/clove apples between layers, and the frosting went really well with it! I am so glad I've found an alternative to traditional buttercream that isn't too sweet :) Definitely a recipe a will be using again! I'm also keen to try it with banana cake :D

      Reply
      • Kate

        December 01, 2018 at 8:52 am

        Thank you! I'm so glad that you liked it, and it sounds like a delicious cake. =) I've used this frosting with apple, banana, and pumpkin cakes, and I thought it went well. I hope you enjoy it, too! And thank you for coming back to comment!

        Reply
    8. Debra Miller

      November 17, 2018 at 3:10 am

      I haven’t tried it yet but I was wondering if I could make it smaller. Like 1/2 everything?

      Reply
      • Kate

        November 17, 2018 at 6:51 am

        I've made half batches of the frosting, and they came out just fine. =) Hope that helps!

        Reply
    9. Melissa

      November 14, 2018 at 4:16 am

      Hi Kate! I’m making a white cake and am torn between using this cinnamon buttercream or your brown sugar buttercream for the frosting. In your opinion, which is the better pairing? Would I be able to combine the two by making the brown sugar buttercream and adding in the cinnamon with the milk mixture? Have you tried this flavor combo before? Sorry for all the questions! :)

      Reply
      • Kate

        November 14, 2018 at 8:29 am

        Hi! No need to apologize! Brown sugar and cinnamon go really well together. =) You can combine them! The easiest way to do that is going to be to do what you suggested. I'm not sure if it matters whether you add the cinnamon with the sugar or with the milk. I think either would be ok. As far as which one goes best, I like your idea about using cinnamon brown sugar! If you have any other questions, feel free to ask!

        Reply
        • Melissa

          November 14, 2018 at 6:19 pm

          I made the frosting using the brown sugar buttercream measurements and added the 2 tsp of cinnamon with the milk mixture, and OH MY DELICIOUS GOODNESS. Thank you for such a fabulous, fabulous recipe! Perfect level of sweetness with a beautifully smooth texture. Looking forward to making this again and again.

          Reply
    10. Jody

      October 28, 2018 at 2:00 pm

      Simply Amazing! So happy to have found this recipe, I made a pumpkin cake today for a church dinner and wanted to try a different light icing. I made the whipped cinnamon buttercream icing and everybody raved about it, It was phenomenal, this wll now be my go to icing! thanks for sharing!

      Reply
      • Kate

        October 29, 2018 at 7:47 pm

        I'm so glad! Pumpkin cake is a great match for this frosting. Thanks for commenting! =)

        Reply
    11. Tiffany Parkhouse

      October 17, 2018 at 2:01 pm

      How many cakes/cupcakes does this recipe make? Can’t wait to try it!

      Reply
      • Kate

        October 17, 2018 at 2:09 pm

        Thank you! =) The recipe yields enough frosting for 24 cupcakes or a 2 layer 9-inch round cake.

        Reply
    12. Hannah O'Brien

      July 25, 2018 at 1:50 pm

      How much heat should I use and f I’m doing it correctly approximately how long should it take?

      Reply
      • Kate

        July 25, 2018 at 5:27 pm

        It's going to depend some on your stove. I find that medium or medium-low works well. It should take about 15 minutes to thicken up. Hope that helps!

        Reply
    13. Paddi

      July 01, 2018 at 5:33 pm

      5 stars
      This is by far the best frosting I've ever made. The grandkids love it. Went perfect on my pumpkin creme' cake. Thank you.

      Reply
      • Kate

        July 02, 2018 at 12:31 pm

        Thank you so much! I love comments like this! Thank you so much for coming back to comment! =)

        Reply
    14. Sarah

      May 14, 2018 at 11:14 pm

      5 stars
      Fantastic! This was one of the best icings I ever had.

      Reply
    15. Sue Kelly

      November 18, 2016 at 7:15 pm

      Do you need to refrigerate a cake/cupcakes with this frosting?

      Reply
      • Kate

        November 19, 2016 at 6:08 pm

        I refrigerate every cake that has a buttercream frosting, so I would say yes.

        Reply
      • Gwen Schrammel

        July 06, 2017 at 6:53 pm

        Traditionally T. is the abbreviation for tablespoon, and t. is the abbreviation for teaspoon.
        Also, tbsp. is for tablespoon and tsp. is for teaspoon.

        Reply
    16. Sammie

      August 28, 2016 at 10:49 am

      I've seen these flour based frosting so but not one that looked this good. I'm going to try this, as I'm like you and find a lot of frostings way too sweet. Brilliant recipe can't wait to give it a go.

      Reply
      • Kate

        August 29, 2016 at 12:30 am

        Thanks so much! Hope you enjoy it! =)

        Reply
    17. Claire

      August 21, 2016 at 11:00 pm

      What is T means tsp or tbsp in 7T all purpose flour?

      Reply
      • Kate

        August 21, 2016 at 11:11 pm

        I use T. for tablespoon and tsp. for teaspoon in my recipes.

        Reply
    18. grace

      August 18, 2016 at 7:38 am

      we would've been great friends because i would've eaten your icing and given you my cake! :)

      Reply

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