Homemade Cinnamon Butter
This is the spread you make when the bread is still warm enough to melt it on contact. Keeping it consistent is all about the temperature of the butter before you start mixing.
The butter must be soft, not melted.
If you zap the butter in the microwave until it liquefies, the fat will separate and never achieve the whipped consistency you want. Press your finger into the stick; it should indent easily without melting into a pool.
- small mixing bowl
- silicone spatula
- hand whisk or electric hand mixer
What goes in.
- 1 cupunsalted butter, softened to room temperature
- 1/4 cuppowdered sugar
- 1 tbspground cinnamon
- 1 tspvanilla extract
- 1 pinchfine sea salt
Creaming the Sugar
Work the powdered sugar and cinnamon into the butter until the mixture looks pale and holds its shape. This aeration ensures the cinnamon hits evenly in every bite.
The method.
Prep the butter
Place the softened butter in a bowl and beat it for 30 seconds until it is creamy and smooth.
Add the dry ingredients
Sift in the powdered sugar and cinnamon. Adding them through a mesh strainer prevents lumps of cinnamon from forming in the finished spread.
Incorporate flavor
Pour in the vanilla extract and salt. Mix on low speed, scraping down the sides of the bowl with a spatula to ensure no pockets of butter remain on the edges.
Finish
Increase speed to medium-high and whip for one minute. The texture should turn lighter in color and look like fluffy frosting.
Other turns to take.
Honey Cinnamon
Replace the powdered sugar with two tablespoons of honey for a thicker, stickier consistency.
Nutmeg Infusion
Add a small pinch of freshly grated nutmeg to emphasize the warmth of the cinnamon.
When it doesn't go to plan.
Store in a sealed glass jar in the refrigerator for up to two weeks.
Let the butter sit on the counter for 15 minutes before serving so it spreads easily on soft toast.
Use high-quality Ceylon cinnamon if you want a lighter, more floral flavor profile.
The ones that keep coming up.
Can I use salted butter?
You can, but omit the extra pinch of salt listed in the ingredients to keep the flavor profile balanced.
Why is my butter grainy?
The butter was likely too cold when you started. Continue beating; the friction will eventually soften the bits and smooth them out.
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