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Cinnamon Buttercream – Pani Reka Pata Hinamona
E te iwi, this is such a super simple icing or buttercream that compliments that is so versatile. This is pani reka (icing) takes only a few minutes to whip up. All you need is a few simple ingredients. Make sure your butter is nice and soft and ready to whip in to submission.
Can I use this icing/buttercream for any cake?
Āe mārika – yes indeed! Go for it, I think this buttercream would go so well with carrot, banana or chocolate cake. It would also be lovely buttercream to pipe on to cupcakes as it is super sturdy.
Can I use this icing for a layered cake?
Āe rā – yes! The quantity below covers one single cake, the images below are from my Gluten free orange cake, it uses a 19cm or 20cm cake tin. As you can see in the video, I only use the icing to cover the cake in a thick layer before adding rahipere (raspberries). If you want to do a layered cake and add some piping on top, simple double the quality and you will be good to go.
Can I swap cinnamon for different spices?
Karawhuia – go for it! You can use rau kikini whakauruuru (mixed spice) or tinitia (ginger). The flavour profile is really up to you and what you are wanting to use it for.
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Cinnamon buttcream – Pani reka pata hinamona
Ingredients
- 100 g pata kūteretere (softened butter)
- ⅓ C puehu huka (icing sugar)
- 1 tsp hinamona (cinnamon)
- 1 tsp wanira (vanilla)
Instructions
- Add all of the ingredients in to a medium bowl. Whip on high for five minutes until the butter is light and fluffy.
- Spread all over the Keke ārani wīti-kore (gluten free orange cake). This would also work well for a spice cake like my carrot cake (recipe in my cookbook).
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