Ingredients
220g Butter (softened)
110 g Muscovado sugar (or other brown sugar)
1 tsp Cinnamon
~ 30 g Water
Method
To make the buttercream as smooth as possible I whizzed the muscovado sugar in my Thermomix.
Cream the butter & muscovado sugar until the mixture is light & fluffy. You may need to stop the mixer every now & then to scrape down the sides.
Stop the mixer, add the cinnamon and continue beating.
Stop the mixer, scrape down the sides and add ~ 1/2 of the water.
Continue beating until the water is completely incorporated.
Turn the mixer down & gradually add the remaining water.
The water will make the buttercream lighter & will also help dissolve the sugar in the mix. Too much water will however split the mixture.
Uses
Following are some ideas (I have tried a couple of these).
As a substitute for cinnamon sugar on toast. I love the flavour the muscovado sugar gives the buttercream.
As a filling between biscuits (I wonder how it would go between 2 Streusel Fingers).
As a filling between 2 UFOs.
As a frosting on top of apple cinnamon cupcakes.