This Homemade Cinnamon Butter is bound to be a holiday table staple. Made in minutes in your stand mixer or blender, you can whip up this delicious, creamy, and spicy butter that’s perfect for spreading on dinner rolls, toast, and sweet potatoes!
Guys, you need to make this delicious Homemade Cinnamon Butter! And also, how is Thanksgiving next week?!?! It’s like this year just zipped right on by, but then again, it feels like they all do. I had had big plans for whipping up all kinds of delicious side dishes to share with you, but that just didn’t happen this year.
However, my husband’s Best Ever Mashed Potatoes recipe is sure to be a big hit around the holiday table and my Cranberry Orange Meatballs are a must-have appetizer and super easy too! But you guys know, in my heart of hearts, I’m a sweets girl. So I’m obviously going to use any chance I get to add a little sugar to that savory holiday meal!
Do you guys have a brand that you trust and can always count on for quality flavor and results? For me, that’s HP Hood, it’s what I grew up on and it’s what I rely on to create the best-tasting dishes year after year and all year long. I love their ice cream, their milk, and most of all, the Hood® Cream. Seriously, it never lets me down.
The Heavy Cream is by far my favorite, I use it in everything from ganache to frosting to soup! But you know what Hood, as a dairy brand, does not make, BUTTAH! <– Say it with a Maine/Boston accent 😉 But we’re about to fix that. You might recall that I had the opportunity to take part in the Hood Immersion dinner back in September and I’m now teaming up with them for the holidays to share some wonderfully delicious recipes with all of you!
So when Hood doesn’t give you butter, you make some with their Heavy Cream, because that’s what us New Englanders tend to do. And my friends, this Homemade Cinnamon Butter is where it’s at! SERIOUSLY! It’s the perfect stuff to slather on your dinner rolls, toast, and sweet potatoes!
Oh, and you know what the best part is? You can make it in a stand mixer OR blender! The stand mixer is definitely the easier way to go, but if you don’t have one, you can follow the steps for my Blender Butter and use the same measurements in the recipe provided here.
When your family starts going crazy over this stuff, that’s when you tell them you made it yourself, talk about impressive! But the nice thing is, this recipe requires so little work and time and just 3 ingredients that it almost makes itself! I really enjoyed it on our Eggnog Dinner Rolls, the pair add the perfect amount of sweetness to a savory table!
- 32 ounces Hood Heavy Cream
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- Add heavy cream to a stand mixer fitted with a whisk attachment, cover your stand mixer with a cover that was designed for it, or by simply stretching plastic wrap over the top and securing around the bowl.
- Begin whipping the heavy cream on medium-high speed, scraping down the sides as needed, but always replacing the cover. Once stiff peaks form, turn the speed to high and let it go for several minutes, the mixture will look grainy and then it will begin to separate, this is what you want. Continue beating on high and for another 2 minutes or so until the butter and buttermilk have separated.
- Place a cheesecloth in a strainer and pour the contents of the bowl into the strainer, then use the cheesecloth to squeeze any excess liquid from the butter. This is important or your butter with go rancid after a few days. Place the butter back in the bowl and add in the salt and cinnamon and whip for 2 to 3 minutes. Add more cinnamon or salt to reach desired taste.
- Butter will last for 2 to 3 weeks in the fridge.
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Comments & Reviews
Ahhhhhmazing! I made this over the winter and it got pushed to the back of the fridge and forgotten…It’s now June and I just found it and remembered what it was. I AND WHAT A TREAT ON MY SWEET POTATO!!
Rebecca Hubbell says
A sweet potato sounds like the perfect use of this butter, so glad you enjoyed it!
How long will it stay good in the refrigerator?
Rebecca Hubbell says
2 to 3 weeks.
Sounds good won’t be able to have the other people i going to see thuday this but o well i will have to just try it myself
Karen Tipton says
I have read the recipe and can’t find when to add the other 2 ingredients.
Hi Karen, they’re added in the last part of the recipe, after the straining of the liquid.