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.