This Simple Cinnamon Buttercream compliments so many different baked recipes. The best thing about it is that it only takes a few minutes to whip up.
I particularly love this buttercream with my Gluten and Dairy free Whole Orange Almond Cake as you can see in the whakaahua (photo's).
More recipes to use the buttercream:
This buttercream would go so well on my Carrot Cake Loaf. It would also taste delicious on my Banana Cupcakes or Ultimate Peanut Butter Cookies. Hinamona (cinnamon) has a beautiful way of enriching flavours so experiment with how you use this recipe. Karawhuia (go for it)!
Videography and photography by Sarah Henderson.
Ingredient Tips for my Simple Cinnamon Buttercream:
- Butter: I always use salted butter in my baking but unsalted works too. If you want to make this dairy free, simply swap the butter for the same amount of Olivani (dairy free spread).
- Cinnamon: One teaspoon of hinamona (cinnamon) is all you need for this pani reka (buttercream). You can swap it for the same amount of rau kikini whakauruuru (mixed spice) or half the amount of tinitia (ginger).
Expert Tips:
The images below are from my Gluten free orange cake which is a single layer cake. If you want to do a layered cake and add some piping on top, simply double or triple the quantity.
To increase the amoung, go to the recipe and find the section that is titled 'Servings: 1 Cup". Press the number one and use the scale to increase the quantity to 2, 3 or more cups of buttercream.
STEP BY STEP INSTRUCTIONS FOR THE SIMPLE CINNAMON BUTTERCREAM:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Whip the Ingredients:
Add all of the ingredients in to a medium bowl.
Whip on high for five minutes until the butter is light and fluffy.
2. Use as you wish:
It is now ready to use. Store in a sealed container in the fridge.
3. Store the Simple Cinnamon Buttercream:
This will keep in the fridge for up to five days, stored in a sealed container.
If it has been sitting in the fridge longer than four hours it may need another whip before piping or smearing.
There are more where that came from. Take a look at these
Techniques
These simple recipes can elevate your baking to another level.
DID YOU ENJOY THIS RECIPE?
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I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
Cinnamon buttcream - Pani reka pata hinamona
Ingredients
Cinnamon Buttercream - Pani Reka Hinamona
- 100 g pata kūteretere (softened butter) If you want to make this dairy free, simply swap the butter for 100g olivini (dairy free spread).
- ⅓ C (55 g) puehu huka (icing sugar)
- 1 teaspoon hinamona (cinnamon)
- 1 teaspoon wanira (vanilla)
Instructions
Whip the Ingredients:
- Add all of the ingredients in to a medium bowl.
- Whip on high for five minutes until the butter is light and fluffy.
Use as you wish:
- It is now ready to use. Store in a sealed container in the fridge.
Store the Simple Cinnamon Buttercream:
- This will keep in the fridge for up to five days, stored in a sealed container.
- If it has been sitting in the fridge longer than four hours it may need another whip before piping or smearing.
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