Vegan Cinnamon Buttercream
This thick and creamy vegan cinnamon buttercream is the perfect sweet and warmly spiced topping for you favourite cakes and cupcakes.
Servings 2 cups
Calories 1136kcal
Equipment
Ingredients
- ½ cup (125 grams) dairy-free butter
- 1 teaspoon vanilla extract
- 3-4 cups icing sugar
- 1 tablespoon dairy free milk
- 1 teaspoon ground cinnamon
- Pinch salt to taste
Instructions
- Using a handheld mixer or a stand mixer with the paddle attachment fitted, beat dairy-free butter and vanilla for 1-2 minutes until creamy.
- Add in 3 cups of icing sugar and beat on medium until combined. As mixture thickens, add in the dairy free milk a little at a time until the mixture is smooth and creamy but still thick enough to stand up on its own. If it’s a bit thin, add the additional cup of icing sugar until the desired consistency is reached.
- Finally, add in the ground cinnamon and salt to taste and mix through.
Nutrition
Calories: 1136kcal | Carbohydrates: 181g | Protein: 0.4g | Fat: 48g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 23g | Trans Fat: 9g | Sodium: 394mg | Potassium: 32mg | Fiber: 1g | Sugar: 177g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 0.3mg
