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Speckled Cinnamon Frosting

Make this speckled cinnamon frosting for mini heart-shaped cakes, two recipes courtesy of Matt Lewis from Baked.

  • yield: Makes enough for six 4-inch cakes

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Ingredients

  • 1 1/2 cups sugar
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1/4 cup plus 2 tablespoons heavy cream
  • 1 1/2 cups (3 sticks) unsalted butter, softened but still cool, cut into 1-inch cubes
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons ground cinnamon
  • Food coloring, in desired color

Directions

  1. Step 1

    Whisk together sugar and flour in medium heavy-bottomed saucepan. Add milk and cream and place over medium heat, whisking occasionally until mixture comes to a boil and has thickened, about 20 minutes.

  2. Step 2

    Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until cool. Reduce speed to low and add butter; mix until well incorporated. Increase speed to medium-high and mix until frosting is light and fluffy. Add vanilla and cinnamon and continue mixing until combined. Add a couple drops of food coloring while continuing to mix, until desired color is reached. If frosting is too soft, chill slightly and then re-mix to proper consistency. If frosting becomes too firm, place bowl over a pot of simmering water and re-mix to proper consistency.

Source
The Martha Stewart Show, February Winter 2007

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Reviews (1)

  • BlondeMafia 1 Jul, 2008

    This was extra tasty on a red velvet cake. It's a roux like the traditional frosting on a red velvet cake, but the cinnamon adds a certain... je ne sais quoi. Est trn n n n s magnifique!