Honey Cinnamon Buttercream

Active time: 10 | Yield: enough for 12-16 cupcakes, 1 sheet cake, or a 2 layer cake

As per usual, I was digging through my pantry to try and find inspiration for a different icing flavor. My pantry was pretty low on unique flavors at the time, but I did find some honey! I figured it was perfect because it would add a slightly different flavor to a traditional vanilla buttercream, but it is also a staple in most people’s pantries. We all love a recipe that doesn’t require a trip to the store for special ingredients!

Ingredients:

• 226g (1 cup / 2 sticks) butter, softened to room temperature

• 400g (3 ⅓ cups) powdered sugar

• 85g (4 tbsp / ¼ cup) honey

• 1-3 tbsp milk or heavy cream

• 2 tsp vanilla bean paste (or vanilla extract)

• ¼ tsp cinnamon (optional)

• ¼ tsp salt

Directions:

1. Place butter in a large bowl. Use an electric mixer with a whisk attachment to whip the butter until it is light and smooth.

   1. Alternatively, you can mix this by hand. If doing so, ensure your butter is fully softened to room temperature before beginning. Cream your butter with a spatula by hand until light and creamy.

2. Add powdered sugar, honey, heavy cream, vanilla, cinnamon, and salt. Start by mixing on low speed to help incorporate the sugar.

   1. If mixing by hand, continue mixing with a spatula until ingredients are well incorporated, then switch to a whisk at the end and whisk vigorously until buttercream becomes smooth.

3. Scrape down the bowl after about 1 minute of mixing. Start mixing on low speed again until ingredients are mostly incorporated, then increase speed to medium-high until buttercream is light and fluffy.

4. Use your buttercream to top completely cooled cakes or cupcakes.