Cinnamon Butter Frosting With Creme Fraiche Recipes

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THE BEST CINNAMON BUTTERCREAM FROSTING



The Best Cinnamon Buttercream Frosting image

Spice up your frosted desserts with this delicious The Best Cinnamon Buttercream Frosting. It is so easy to make and tastes sweet, spicy and amazing!

Provided by Two Sisters Crafting

Categories     Frosting

Time 10m

Number Of Ingredients 8

1 pound (4 cups) of Powdered Sugar
1 cup Butter (We use Salted Sweet Cream Butter)
2-3 teaspoons of Vanilla
1-2 tablespoons of Milk
1 teaspoon of Ground Cinnamon
Decorating Bags
Wilton 2D Decorating Tip
Mixer

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.

CINNAMON BUTTERCREAM FROSTING



Cinnamon Buttercream Frosting image

This is from The Cake Mix Doctor. Posted to go with Tomato Soup Spice Cake, but I think it'd be good with any spice cake recipe. Very simple to make. If you want plain buttercream frosting, omit cinnamon and replace it with another teaspoon of vanilla.

Provided by Jamia Motsinger

Categories     Dessert

Time 10m

Yield 4 cups

Number Of Ingredients 5

1/2 cup butter, room temperature
3 3/4 cups powdered sugar, sifted
3 -4 tablespoons milk
1 teaspoon vanilla extract
1 teaspoon cinnamon

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.

RASPBERRY JAM BUNS WITH CRèME FRAîCHE FROSTING



Raspberry Jam Buns With Crème Fraîche Frosting image

These easy breakfast buns have raspberry jam spread on top of the dough so that the jam is spiraled throughout the individual buns. Great brunch dish!

Provided by Julia Turshen

Categories     Dessert     Summer     Fall     Dairy     Raspberry     Soy Free     Tree Nut Free     Vegetarian     Brunch     Breakfast     Bake     Fruit

Yield Makes 12 buns

Number Of Ingredients 11

¾ cup [180 ml] whole milk
2¼ tsp. active dry yeast
2 eggs
3¼ cups [390 g] all-purpose flour
2 Tbsp. granulated sugar
1 tsp. kosher salt
4 Tbsp. [55 g] unsalted butter, at room temperature
⅔ cup [200 g] raspberry jam
¼ cup [30 g] powdered sugar
½ cup [115 g] crème fraîche
½ tsp. vanilla extract

Steps:

  • In a small saucepan over medium heat, warm the milk until it is body temperature (you can also use the microwave for this). Transfer the warm milk to a large bowl and stir in the yeast. Let the mixture sit until the yeast is dissolved and looks cloudy (almost like miso soup), about 5 minutes. A few bubbles on the surface is also a good sign that your yeast is ready.
  • Crack one of the eggs into a small bowl and beat with a fork. Add the beaten egg to the milk-yeast mixture, along with the flour, granulated sugar, salt, and butter. Use a wooden spoon to mix everything together until the dough starts to pull away from the sides of the bowl. (If after a minute or two of mixing it doesn't pull away from the bowl, add a little more flour, 1 Tbsp at a time, until it does. On the other hand, if the dough seems far too dry and impossible to mix, add a little more milk, 1 Tbsp at a time, until it becomes a little more forgiving. This is the nuanced part of baking where all the tiny variables-how humid the air is, how you measured your flour, etc.-all come into play. Don't worry too much and trust your instincts.)Transfer the dough to a lightly floured work surface. Shape the dough into a large ball and knead it by pressing it with the heel of your hand and pushing it away from you, then immediately pulling it back, folding the top of the dough back on itself. Kneading is all about this push-and-pull. Turn the dough clockwise a little bit each time you push and pull it so that it gets evenly worked, and knead it until its surface is completely smooth and the whole thing feels both solid and soft at the same time, not unlike a baby's bottom (probably my favorite line in this book). It will take a solid 5 minutes of kneading.Put the dough back in the large bowl and cover the bowl with plastic wrap. Let the dough sit in the warmest spot in your kitchen until it's soft and puffy and just about doubled in volume, about 1 hour.Return the dough to the lightly floured work surface and use a floured rolling pin to roll it into a large ovalish rectangle measuring roughly 18 in [46 cm] long and 12 in [30.5 cm] wide. If the dough resists while you are rolling it, simply let it rest until it yields to the rolling pin; dough responds well to patience. Spread the surface of the dough evenly with the raspberry jam, leaving a ½-in [12-mm] border. Starting from a long side, roll the dough up tightly so you end up with an 18-in [46-cm] rope. Cut the rope into a dozen even slices (I like to cut it in half and then cut each half in half, and so forth, so that it's easy to get even pieces). The ends might not have much jam-you can still add them to the bunch to make a baker's dozen.Line a baking sheet with parchment paper. Arrange the buns, spiraled-jam-side up, on the prepared baking sheet in relatively even rows. The buns should be touching each other but not shoving each other and the seams on the rolls should be facing inward in the "huddle" so that they don't unravel in the oven. Cover the buns loosely with plastic wrap and let rise at room temperature until they've risen a bit and are soft and puffy, about 1 hour. Or, so you can prepare them the night ahead, let them rise at room temperature for just 30 minutes, cover in plastic wrap, and refrigerate overnight. The next morning, pull them out and let return to room temperature, about 1 hour, before proceeding.Meanwhile, preheat your oven to 350°F [180°C].Crack the remaining egg into a small bowl and whisk it with 1 Tbsp water. Uncover the buns and brush them with the egg mixture (I use my hands for this so I get to be very gentle, achieve even coverage, and don't have to wash a brush afterward). Discard whatever egg mixture is left over (or save for another use such as a tiny omelet).Bake the buns until they're beautifully browned and the exposed jam is caramelized, 25 to 30 minutes.While the buns are in the oven (ha!), in a small bowl, whisk together the powdered sugar, crème fraîche, and vanilla.Drizzle the hot buns (yeow!) with the crème fraîche mixture-this should be a wonderfully messy moment. Serve immediately (an even more wonderfully messy moment). These buns are best served warm out of the oven rather than at room temperature.

CINNAMON BUTTER FROSTING WITH CREME FRAICHE



Cinnamon Butter Frosting With Creme Fraiche image

To serve with Cinnamon Buttermilk Cupcakes. I sort of figured this out from other recipes. My amounts are flexible, because I sort of "eyeball" this stuff. Add more sugar if necessary to thicken. It's a very creamy frosting and very good.

Provided by Kelly

Categories     Dessert

Time 15m

Yield 12

Number Of Ingredients 6

1 1/2 cups confectioners' sugar
1/3 cup creme fraiche
1/3 cup butter, softened
1 tablespoon vanilla
1 tablespoon cinnamon
1 pinch salt

Steps:

  • Sift sugar and cinnamon. With a mixer, cream butter and creme fraiche together.
  • Add vanilla and salt and mix well.
  • Add the sifted sugar and cinnamon, and continue beating for about 3-5 minutes. The icing should be soft & hold its shape well.

Nutrition Facts : Calories 130.9, Fat 7.6, SaturatedFat 4.8, Cholesterol 22.6, Sodium 52.1, Carbohydrate 15.7, Fiber 0.3, Sugar 14.8, Protein 0.2

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