Cinnamon Butter
This homemade version is rich, fluffy, and deeply aromatic. The key is using room-temperature butter, which whips up silky smooth and blends effortlessly with powdered sugar, honey, cinnamon, and a touch of vanilla extract.
Equipment
- Hand mixer or stand mixer - Recommended for fluffiest result
- Medium mixing bowl
- Silicone spatula - For scraping down sides of bowl
- Measuring spoons
- Airtight glass jar or ramekin - For storing and serving
Ingredients
- 0.5 cup unsalted butter - 113g, softened to room temperature
- 3 tablespoons powdered sugar - 22g, also called confectioners' sugar or icing sugar
- 1 tablespoon honey - Use 1 for lighter sweetness, 2 for richer flavor
- 1 teaspoon ground cinnamon - Adjust up to 1 1/4 teaspoons for stronger flavor; Saigon/Vietnamese cinnamon recommended
- 0.5 teaspoon pure vanilla extract
- 0.125 teaspoon fine sea salt - Omit if using salted butter
Instructions
- Remove butter from refrigerator at least 30-45 minutes before starting. Butter should be soft enough to give when pressed but not melted or greasy.
- Place softened butter in a medium bowl and beat with hand mixer on medium speed for 1-2 minutes until pale and creamy.
- Add powdered sugar and beat on low until incorporated, then increase to medium and beat 30 seconds more. Scrape down sides of bowl.
- Add honey, cinnamon, vanilla, and salt. Beat on medium until fully combined, about 1 minute. Scrape down sides to ensure no unmixed pockets remain.
- Taste and adjust: add more cinnamon (1/4 tsp), honey (1 tbsp), or a tiny pinch of salt as desired.
- Beat on medium-high for 2-3 minutes until light, fluffy, and airy. Scrape down sides and give one final mix.
- Transfer to a small bowl, ramekin, or airtight jar. Serve immediately or refrigerate. If refrigerated, let sit at room temperature 10-15 minutes before serving.
Notes
- Room temperature butter is essential: Cold butter won't whip properly and will leave lumps. Warm or melted butter will make it greasy. Aim for butter that feels soft but still holds its shape.
- Always use powdered sugar: Granulated sugar won't dissolve fully and will leave a gritty texture. Powdered sugar blends smoothly.
- Beat longer than you think: The extended beating at medium-high creates that signature light, fluffy, mousse-like texture.
- Taste and adjust before storing: Cinnamon strengths vary. Start with 1 teaspoon and adjust up to 1 1/4 teaspoons as needed.
- Don't skip the salt: Even with salted butter, a tiny additional pinch balances sweetness and amplifies cinnamon flavor.
- Storage: Keep in an airtight container at room temperature for 1-2 days, refrigerate for up to 1 month, or freeze for up to 6 months.
- Variations: Try maple syrup instead of honey, add pumpkin pie spice, use brown sugar instead of powdered, or add a pinch of cardamom.
- Re-whipping: If the butter loses fluffiness after refrigeration, re-whip briefly with a hand mixer for 1-2 minutes.
- Make it vegan: Use plant-based butter and swap honey for pure maple syrup or agave nectar.
- Presentation tip: Use a piping bag for decorative swirls or roll into a log in parchment paper for slicing into elegant rounds.