Cider Cream Frosting

Creamy, fluffy and flavorful, this frosting adds a fall twist to cupcakes, cinnamon rolls, cakes and cookies. Apple cider reduction is the secret its power-packed flavor. The frosting can also be made 5 days in advance, covered, and stored in the refrigerator until ready to use. 

Cider Cream Frosting is the perfect topping for Sourdough Pumpkin Cinnamon Rolls.

Use Cider Cream Frosting on your favorite cupcakes,  cakes or cookies. 

Cider Cream Frosting   Enough to frost a layer cake, a large batch of cookies, cinnamon rolls, etc. 

Apple Cider Reduction:

1 cup apple cider (We prefer Louisburg Cider)

Cider Cream (Buttercream) Frosting:

2 sticks butter, softened 


1/2 cup  packed light brown sugar


2 1/2 cups powder (confectioners) sugar


1 teaspoon vanilla 


1/4 cup apple cider reduction


1/8 teaspoon salt


1 teaspoon ground cinnamon

1. Apple Cider Reduction: Pour apple cider into a saucepan and place over medium heat. Bring to a simmer and let it cook, watching carefully, until the cider is reduced to 1/4 cup (about 20+ minutes). If it reduces too much, add enough cider to make1/4 cup. Let it cool for about 10 minutes before using. (This can also be done the day before—simply cover and refrigerate until ready to use the next day, but make sure it comes back to room temperature before using.
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2. Cider Cream (Buttercream) Frosting:  Cream the butter and brown sugar until light and fluffy about 1 to 2 minutes.

3. Add the powdered (confectioners sugar) one cup at a time. Mix on low speed until incorporated.
4. Add salt, cinnamon, and vanilla, and mix on medium speed to incorporate. 
5. Add in the apple cider reduction (make sure it's at room temperature) a tablespoon at a time, and mix on low to incorporate. Once it's all added, increase the speed to high for 8 minutes until light and creamy. Note: If the mixture should start to curdle, keep mixing until it becomes smooth again.
   
   
   

Recipe without photos . . . Cider Cream Frosting   Enough to frost a layer cake, a large batch of cookies, cinnamon rolls, etc. 

Apple Cider Reduction:

1 cup apple cider (We prefer Louisburg Cider)

Cider Cream (Buttercream) Frosting:

2 sticks butter, softened 


1/2 cup  packed light brown sugar


2 1/2 cups powder (confectioners) sugar


1 teaspoon vanilla 


1/4 cup apple cider reduction


1/8 teaspoon salt


1 teaspoon ground cinnamon

1. Apple Cider Reduction: Pour apple cider into a saucepan and place over medium heat. Bring to a simmer and let it cook, watching carefully, until the cider is reduced to 1/4 cup (about 20+ minutes). If it reduces too much, add enough cider to make1/4 cup. Let it cool for about 10 minutes before using. (This can also be done the day before—simply cover and refrigerate until ready to use the next day, but make sure it comes back to room temperature before using..
2. Cider Cream (Buttercream) Frosting:  Cream the butter and brown sugar until light and fluffy about 1 to 2 minutes.

3. Add the powdered (confectioners sugar) one cup at a time. Mix on low speed until incorporated.
4. Add salt, cinnamon, and vanilla, and mix on medium speed to incorporate. 
5. Add in the apple cider reduction (make sure it's at room temperature) a tablespoon at a time, and mix on low to incorporate. Once it's all added, increase the speed to high for 8 minutes until light and creamy.Note: If the mixture should start to curdle, keep mixing until it becomes smooth again.