Too thick? Add a teaspoon of milk and mix again to check to see if the consistency is better. If it tastes great, test the consistency. You are trying to determine if the consistency is correct or if it needs a little more vanilla extract or cinnamon. Step 8: This is the fun part of the recipe where you get to taste your frosting. Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds so the frosting gets light and fluffy. Step 7: Start your mixer (or electric beater) on the lowest setting and keep it on low until the butter and sugar are incorporated (about 30 seconds). Step 6: Here is a Two Sisters Tip – cover the mixer with a towel during this part of the mixing process to keep the powdered sugar from flying out of the mixer. Step 5: Add the powdered sugar to the butter/cinnamon mixture in the mixing bowl. We normally do not sift the powdered sugar and instead rely on the mixer to do that work for us. If you don’t have a food scale, measure 4 cups instead. Step 4: We use a food scale to measure 1 Pound of Powdered Sugar. Step 3: Use a spatula to scrape the butter mixture down from the sides of the bowl, add the cinnamon and mix until combined. Step 2: Mix the butter and the vanilla together on medium speed until thoroughly combined (about 2 minutes.) You really want the vanilla to meld with the butter to enhance the flavor of the frosting. The butter needs to be what we call “slightly softened” which is somewhere between straight out of the refrigerator and room temperature. Step 1: Add the butter and the vanilla to a mixing bowl. Sweet, spicy and so very yummy, your family will beg you to make this frosting again and again. It is super delicious, so easy to make, and truly the best cinnamon frosting you’ve ever tasted. It is the perfect topping for your pumpkin, apple, carrot, or spice cake, cupcake, bread, or bar. This Cinnamon Buttercream Frosting is so delicious. It is so easy to make and tastes sweet, spicy, and amazing! Spread the glacé icing over the top and decorate with candied walnuts.Spice up your frosted desserts with this delicious The Best Cinnamon Buttercream Frosting. Spread the buttercream over one half of the cake and place the other half on top. To assemble the cake, cut the cake in half horizontally. Lift out and drain on a fresh sheet of greaseproof paper. Do not leave unattended.)Ĭarefully add the candied walnuts to the oil and cook for 1-2 minutes, or until just golden-brown. Heat 2.5cm/1in of vegetable oil in a saucepan until just shimmering. Drain and place onto a large sheet of greaseproof paper. Add the walnuts and cook for a couple of minutes, or until just tender. Add a little more boiling water if needed until the mixture comes to a spreadable consistency.įor the candied walnuts, place the sugar and 110ml/3½fl oz water into a saucepan and bring to a simmer. Set aside.įor the glacé icing, place the coffee and boiling water into a bowl to dissolve, then add the icing sugar and beat until smooth. Dissolve the coffee in the water and add to the buttercream and stir. Add the sifted icing sugar and beat together. Remove from the tin and allow to cool on a cooling rack.įor the coffee buttercream, place the softened butter in a bowl and mix with a hand-held electric mixer. Pour into the prepared cake tin and level off with a palette knife.īake for 20-25 minutes, or until golden-brown and risen. Gradually add the eggs, continually beating, then the coffee essence. Place the butter and sugar in a large bowl and beat until light and fluffy. Grease and line a 23cm/9in loose-bottomed cake tin. For the coffee cake, preheat the oven to 180C/350F/Gas 4.
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