1 1/2 cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
1 tsp pure vanilla extract
2 tsp cinnamon
Instructions
In a medium saucepan, whisk the sugar and flour together. Add the milk and heavy cream and cook over medium heat, whisking occasionally until the mixture comes to a boil and has thickened, about 20 minutes.
Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; beat until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy. Add the vanilla and cinnamon and continue mixing until combined.
If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly, and then beat again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
Serving
Suggestions
Use this frosting on the Pumpkin Brown Butter Cupcakes
Originally Submitted
11/9/2011
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