cinnamon butter frosting

this happened when i was making zucchini cake this last week to share with a friend. every time i’ve made frosting so far, i always add too much liquid and it ends up being a watery glaze and i never get the fluffy, thick frosting that i intended on. well after baking the zucchini cake, i wanted something sweet to go on top, and i began with a (very) generous amount of powdered sugar with a little bit of butter, and only a teensy-weensy bit of cream at the end. oh and a few sprinkles of cinnamon to match the cake. perfect texture and perfect taste.

(for a small square-ish cake, you can double this for a normal size cake)


3/4 c. powdered sugar

2 tbsp. butter (room temperature is easier)

1/2 tsp. heavy cream (i think milk also works)

1/4 tsp. cinnamon


sift the powdered sugar so that it’s light and fluffy. cream it with the butter, and then stir in the heavy cream (or milk). mix in the cinnamon. the mixture should be thick, and if it’s too liquidy, add more powdered sugar. wait until your cake is almost cooled before you frost it. i couldn’t wait and frosted too soon which made it start to melt on the cake, but in the end it hardened back up and looked oh so pretty.


1 Comment

Filed under cake, recipes

One response to “cinnamon butter frosting

  1. Pingback: zucchini cake | katie baked

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