Cinnamon Buttercream Style Frosting
Dairy free buttercream? Dude, I know. You’ll be surprised by how creamy and yummy this frosting is without any milk, or milk alternative. It’s a silly simple frosting, but it’s one of my favorites. Cinnamon frosting on a vanilla cupcake is classic.
The butter substitute you use will change how much liquid you use, and may change the stability of your frosting especially in warm environments. Earth Balance soy free buttery sticks are my all-time favorite for this frosting. I’ve had trouble finding them locally lately and have switched to Spectrum organic palm shortening, which I’ve come to love just as much- maybe even more. I use the same amount (4 ounces) of Spectrum as I do Earth Balance. If you don’t have a kitchen scale, 4 ounces of shortening is about a half cup plus a tablespoon. If you choose the organic shortening you will need the full 9 teaspoons of water. The butter substitutes in tubs are not a great option for frosting. They are too soft and tend to separate. It still works if you want to simply eat it off the spoon, or are frosting cookies that don’t need to be pretty and probably won’t last long enough to figure out how to store… then go for the tub version, just add less water.
2 ½ cups powdered sugar
1 stick (4 oz) Earth Balance or Spectrum organic palm shortening
1 tablespoon of cinnamon
3-4 tablespoons water
Combine all ingredients in medium bowl. Using the whisk attachment on your stand mixer, or regular beaters on your hand mixer, blend on low until all ingredients are combined. Scrape the sides of your bowl and whip on medium high until light and fluffy, adding additional water one teaspoon at a time. Use immediately or store in the fridge for up to 3 months, or the freezer for up to 12 months.
Check out all of our other frosting recipes: Vanilla, coffee, peppermint, black licorice, chocolate, mocha, margarita, strawberry, blueberry, raspberry, cherry, pumpkin, peanut butter, lemon, and orange