Cinnamon Spice Cake Frosting Food

CINNAMON BUTTERCREAM FROSTING

Steps:

• Place butter in large bowl.
• Beat on low 30 seconds.
• Add sugar about a cup at a time, beating on low between each addition.
• Add 3 tablespoons milk, vanilla and cinnamon.
• Beat on medium 1 minute.
• Blend in up to 1 tablespoons of milk if frosting is too thick.

SPICED BUTTERCREAM

Steps:

• In a mixing bowl beat the softened butter using an electric mixer for 1-2 minutes.
• Add in the powdered sugar (2 cups at a time) and the cinnamon & nutmeg, mixing by hand or on low. Continue to beat in the powdered sugar until the frosting is smooth and tastes good to you!
• Use on cupcakes, cake or cookies. Store in an air tight container for up to 2 days. Makes enough frosting to frost 24 cupcakes or one 9x13 inch cake.

CINNAMON SPICE CAKE WITH FIG BUTTERCREAM, WHITE CHOCOLATE GANACHE AND BUTTERMILK CARAMEL

Steps:

• For the cinnamon spice cake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment paper and lightly butter.
• In the bowl of a stand mixer, beat the butter, shortening, brown sugar and granulated sugar together until smooth. Beat in the eggs 1 at a time until smooth and light. Stir together the buttermilk and vanilla in a separate small bowl. Sift together the flour, cinnamon, baking powder, baking soda, nutmeg and allspice in a large bowl. Alternately add the flour mixture and buttermilk mixture in thirds to the mixer bowl, blending well after each addition.
• Pour the batter into the prepared pans and bake until a cake tester inserted in the center of the cakes comes out clean, about 35 minutes. Cool about 5 minutes, then turn out onto a cooling rack to cool completely, about 10 minutes.
• For the fig buttercream: In a clean bowl of a stand mixer, cream the butter until smooth. Add the confectioners' sugar and beat until incorporated. Mix in the fig butter. Add the buttermilk if needed to thin to a spreading consistency.
• For the buttermilk caramel: Combine the granulated sugar, buttermilk, butter, corn syrup and baking soda in a LARGE pot. Do not use a saucepan; it may boil over. Bring the ingredients to a boil and reduce the heat to low but still bubbling. Cook, stirring very frequently, until golden brown, 8 to 9 minutes. Remove from the heat and add the vanilla. Let cool.
• For the white chocolate ganache: Put the white chocolate in a heatproof bowl. Heat the cream in a saucepan until just simmering. Pour the cream over the chocolate and let stand for 5 minutes. Stir until smooth and melted. Refrigerate until cooled completely, about 20 minutes. Transfer the ganache to a clean bowl of a stand mixer fitted with the whisk attachment and whip until smooth.
• To assemble the cake: Slice each cake layer in half horizontally. Place a layer on a plate or cake stand and cover with fig buttercream. Repeat with 2 more layers and the buttercream. Put the final cake layer on top, then frost the top and sides with the white chocolate ganache. Pour the buttermilk caramel over the top of the cake to drizzle down. Serve with more caramel sauce if desired.

APPLE SPICE CAKE WITH CINNAMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F. Butter two 9-inch round cake pans. Line the bottoms of the pans with parchment paper. Butter the paper.
• Whisk together the flour, baking powder, cinnamon, salt, nutmeg, and allspice. Set aside.
• Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy.
• Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
• Add the flour in 3 portions, alternating with 2 portions of milk. Mix just until combined. Stir in the apples.
• Divide the batter between the prepared pans and smooth evenly.
• Bake 25 to 30 minutes, or until a pick inserted into the center comes out clean.
• Cool the cakes in the pans for 15 minutes. Then, flip the cakes onto wire racks, remove the parchment paper, and allow to cool.
• Place the cream cheese and butter in a large bowl. Using an electric mixer on medium speed, beat until combined and smooth.
• Gradually add the confectioners' sugar, mixing until smooth. Add the cinnamon and vanilla, and mix well.
• Place one cake layer on a cake plate. Spread half of the frosting over the top of the cake.
• Place the other cake layer on top of the frosted cake layer. Spread the remainder of the frosting on top of the cake. If desired, garnish the top of cake with chopped toasted nuts.

PUMPKIN SPICE CAKE WITH CINNAMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Whisk together the pumpkin, cinnamon, cloves and nutmeg. Set aside.
• In a large bowl, mix together the cake mix and oil. Beat in the eggs, then fold in the pumpkin mixture. Stir in the vanilla.
• Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make cream cheese frosting: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth. Stir in the cinnamon and vanilla. Spread frosting over cooled cake.

THE BEST CINNAMON BUTTERCREAM FROSTING

Steps:

• Add powdered sugar to mixing bowl.Add softened sticks of butter
• Add vanilla.
• Add 1 tbsp of milk.
• Beat on low until powdered sugar is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often.
• When completely mixed the frosting may appear dry.
• Add more milk, a little bit at a time until frosting is the proper consistency.
• Add Cinnamon.

PARSNIP SPICE CAKE WITH GINGER CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F. Butter and flour 13x9x2-inch baking pan. Combine flour, sugar, ground ginger, baking powder, cinnamon, 3/4 teaspoon salt, nutmeg, allspice, and cloves in large bowl; whisk to combine. Whisk eggs, oil, milk, and 1 teaspoon vanilla in medium bowl to combine. Pour egg mixture over dry ingredients; stir until just combined. Stir in parsnips and walnuts. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack.
• Beat cream cheese and butter in large bowl until smooth. Beat in fresh ginger and remaining 1/8 teaspoon salt and 1/2 teaspoon vanilla. Gradually add powdered sugar and beat until frosting is smooth. Spread over cake. (Can be prepared 1 day ahead. Cover and chill.)

CINNAMON COFFEE FROSTING

Steps:

• In a small bowl, mash instant coffee with the back of a spoon until powdery. Stir in cinnamon and salt. In a large bowl, beat the butter until smooth, then stir in spice mixture and vanilla. Alternately beat in confectioners' sugar and milk until desired consistency is achieved.

AUTUMN SPICE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees. Spray two 9-inch round baking pans well with non-stick baking spray then lightly dust with flour and shake out excess.
• Wrap cake strips around pan if you have them (for a more level cake). Set pans aside.
• In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice and cloves for 20 seconds, set aside.
• Pour brown sugar into the bowl of an electric stand mixer. Break up brown sugar with fingertips until no clumps remain.
• Pour in vegetable oil and applesauce, set mixer with paddle attachment and blend until well combined (occasionally stop and scrape bowl throughout mixing process).
• Mix in eggs and vanilla.
• Add in 1/2 of the flour mixture and mix on low speed until combined, then blend in buttermilk, then add remaining 1/2 of the flour mixture and mix until well combined.
• Divide mixture evenly among two prepared baking pans. Bake in preheated oven until toothpick inserted into center comes out clean, about 28 - 32 minutes.
• Allow to cool in pans about 5 - 10 minutes then run a knife around edges to ensure cake is loose and invert upside down onto a wire rack to cool.
• Cool completely then level tops of cakes as needed. Frost with cream cheese frosting, sprinkle pecans around edges if desired.
• For the frosting: In the bowl of an electric stand mixer fitted with the paddle attachment cream butter and cream cheese until smooth.
• Mix in powdered sugar and vanilla and mix until well blended***.

CINNAMON & SPICE CAKE FROSTING

Steps:

• In a small bowl, combine the whipped topping, brown sugar and spices (I use a whisk to do this).
• Serve with a fruit tray as a dip or use as a "frosting" for a spice or carrot cake.

CINNAMON CAKE WITH CREAM CHEESE FROSTING

Steps:

• Prepare 2 9-inch round cake pans by greasing and flouring them. You may also opt for a 9x13 pan instead. Set aside.
• Sift together the flour, baking soda, salt and cinnamon.
• In a separate bowl, cream the butter.
• Blend the brown sugar into the butter.
• Beat in eggs, mix until fluffy.
• Add the dry ingredients and the buttermilk to the creamed sugar/butter mixture. Alternate between teh two, adding a little at a time until all ingredients are incorporated.
• Pour batter into greased and floured pans. Bake 30-35 minutes, or until done. Remove from pans and cool.
• In a bowl, beat the frosting ingredients together.
• Frost the cooled cake with cream cheese frosting. Note: There is enough frosting for a 2-layer cake- if you make a sheet pan, you will end up with with leftover frosting, great for frosting some cookies!

PUMPKIN CAKE WITH WHIPPED CINNAMON FROSTING

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round pans with parchment; grease parchment., Beat eggs, sugar and oil until well blended. In another bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger and allspice; gradually beat into egg mixture. Stir in pumpkin and pecans., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. , Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, beat butter, cinnamon and vanilla until creamy. Gradually beat in confectioners' sugar and enough cream to reach desired consistency., Using a long serrated knife, cut each cake horizontally in half. Spread 3/4 cup frosting between layers; spread remaining frosting over top and sides of cake. If desired, sprinkle with cinnamon sugar.

OATMEAL SPICE CAKE AND FROSTING

Steps:

• Directions for the cake Add oats and butter to boiling water.
• Reduce heat and cook for five minutes to soften oats.
• Meanwhile, mix together the beaten eggs and the brown sugar, and set aside.
• Sift the rest of the dry ingredients together into a large bowl.
• Add the softened oats and the egg mixture and stir together.
• Batter will be heavy.
• Pour into a 9 x 13 pan and bake at 350 degrees for 35 to 40 minutes.
• While baking, prepare the icing (recipe to follow).
• Directions for the icing In a medium saucepan, melt the butter.
• Add the brown sugar and stir to melt and combine.
• Add the remaining ingredients and stir until combined.
• When cake is done, pour the icing onto the hot cake.
• Broil for five minutes, watching cake closely, until icing is bubbly.

CINNAMON SPICE CAKE

Steps:

• Coat an 8-inch square pan with cooking spray; set aside.
• Combine cake flour, baking powder and spice; stir well and set aside.
• Cream margarine; gradually add 1/3 c sugar, beating well at medium speed of an electric mixer. Add flour mixture, and beat well.
• Combine milk, egg and vanilla; add to creamed mixture. Beat at low speed of electric mixer until blended. Continue beating mixture at high speed 2 minutes.
• Pour batter into prepared pan. Bake at 350 degrees for 25-30 minutes or until wooden pick inserted in center comes out clean. Let cool. Sift powdered sugar over cooled cake.

CINNAMON CREAM CHEESE FROSTING

Steps:

• Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
• Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
• Add the vanilla. Gradually add the powdered sugar and cinnamon beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
• Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
• **If you are making a dark brown swirl of frosting on top of the cake as we did, reserve 1/4 cup of frosting as set aside.
• This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
• Will frost a 3 layer 8 or 9 inch cake.

PUMPKIN CUPCAKES & CINNAMON-CREAM CHEESE FROSTING

Steps:

• Heat oven to 350ºF.
• Beat first 5 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.
• Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
• Beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes.