Hot Cinnamon Buttercream Frosting Recipe (2024)

FAQs

What is the difference between buttercream frosting and buttercream icing? ›

Buttercream is a frosting made most often with butter or another fat, powdered sugar OR sugar syrup and flavorings. It has a fluffy, spreadable consistency. Icing is more liquid and most often made without any fats. Powdered sugar, liquid, and flavorings are the usual ingredients.

Italian buttercream holds up well in warmer temperature, so if you're planning a summer party outside, this is your go-to buttercream.

I've even gotten questions over the years from said people wondering how to make their buttercream more heat stable. The fact of the matter is, the butter in buttercream frosting starts to break down when it's in an environment that's above 82 degrees, and vegan butter has an even lower melting point.

Italian Meringue Buttercream

This is considered one of the very difficult methods for making buttercream because the sugar syrup must be cooked to a specific temperature and then, while piping hot, poured into the whipped egg whites.

Swiss meringue buttercream is probably the most standard buttercream for pastry professionals. It is incredibly smooth, making it an extremely popular choice for icing cakes.

Salted and organic butter is literally the best butter that you can use. It is the salt that really makes this the best buttercream frosting ever. It's actually a myth that salted butter is an inferior quality – it's not. It's the same quality.

ABC is the most stable buttercream in high heat and humidity. The combination of butter, shortening, and a lot of powdered sugar creates a crusting buttercream that prevents the butter from melting. White chocolate ganache and whipped dark chocolate ganache are also great options for high heat.

Classically there are four main types of buttercream: Italian, German, French & Swiss.

Substitute some of the butter in your frosting recipe with a fat that is solid at a higher temperature. I would use a solid vegetable shortening. It won't taste as nice, and the texture will be a bit more greasy, but it won't melt quite as quickly.

Try not to overbeat the buttercream after all the ingredients have been added or you might add bubbles, which will ruin the texture of the icing. ... For the best results chill your cake and bring the icing to room temperature. You can also beat the buttercream for a few minutes to create great fluffy texture.

Can you beat buttercream too long? ›

The longer you beat, the more air you incorporate in your buttercream, thus, it will have lots of holes or air-pockets, it will also make the colour lighter. If you will use your buttercream primarily for filling or maybe as simple swirls, then this is ok.

A buttercream made with a recipe consisting of butter and shortening can generally sit out at room temperature for up to 2 days. We suggest covering your treat with plastic wrap or placing it in a cake carrier to prevent your buttercream from crusting too much.

Fondant icing is a sugar paste and a classic choice for decorating cakes because it provides a smooth and professional look. There are three types of fondant: rolled fondant, marshmallow fondant, and poured fondant. They are all used for coating sponges and pastries but will provide slightly different results.

Italian buttercream is made by drizzling a hot sugar syrup into the whipped egg whites. Because the sugar syrup is cooked to 238 F, it makes a much stronger and stable buttercream.

In broad terms, frosting is thick and fluffy, and is used to coat the outside (and often the inner layers) of a cake. Icing is thinner and glossier than frosting, and can be used as a glaze or for detailed decorating.

Classically there are four main types of buttercream: Italian, German, French & Swiss.

In conclusion, there are many alternatives to buttercream frosting that you can use to ice your cake. Ganache, cream cheese frosting, whipped cream frosting, fondant, and meringue frosting are all excellent options that are easy to make and delicious to taste.