Cinnamon Italian Buttercream

Baking By writersblock15 Updated 1 Nov 2010 , 8:24pm by metria

writersblock15 Posted 1 Nov 2010 , 7:22pm
post #1 of 4

I want to make a cinnamon Italian buttercream to ice cupcakes. What tastes better; using a cinnamon extract in combination with or instead of vanilla extract, or, using vanilla extract and adding real cinnamon? How much cinnamon should I add?

3 replies
metria Posted 1 Nov 2010 , 7:31pm
post #2 of 4

I vote vanilla extract + ground cinnamon

writersblock15 Posted 1 Nov 2010 , 8:14pm
post #3 of 4

How much cinnamon do you think I should add? 1 tsp? 1 tblsp? I don't want it to be too spicy.

metria Posted 1 Nov 2010 , 8:24pm
post #4 of 4

it really depends on what your batch size is. this is the recipe I use (Warren Brown's, from Cake Love):

it's easy to go over-board with cinnamon. for my batches, I'd start off with a pinch and work my way up to 1/2 tsp, tasting each pass for what I like.

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