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.
Cinnamon buttcream – Pani reka pata hinamona
Ingredients
- 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 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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