Kathie Oh's Recipe

Cinnamon REDHOT Creamy Frosting

Category: specialties

Buttercream Frosting:
1 1/2 cups sugar
1/4 cup all-purpose flour
1 1/2 cups milk
1/4 cup heavy cream
3 sticks unsalted butter , soft but cool, cut into small pieces
1 tsp. pure vanilla extract
2 tsp. cinnamon
Cinnamon imperials candies (optional)
Red white-chocolate hearts (optional


To make buttercream frosting: In a heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture boils and has thickened, about 12 minutes. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until cool, 5 minutes. Reduce the speed to low and add the butter; beat until thoroughly incorporated. Increase speed to medium-high and beat until frosting is light and fluffy, 3 minutes. Add the vanilla and cinnamon and continue mixing until combined. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.