Whipped Vegan Cinnamon Butter

Instructions

1. Soften the Plant Butter: Let the plant butter stand at room temperature until pliable and spreadable but not shiny, oily, or partially melted.1 cup plant butter
2. Mix the Cinnamon Sugar: In a small bowl, whisk together the powdered sugar, Saigon cinnamon, Ceylon cinnamon, and fine sea salt.2 tbsp powdered sugar, 1 tsp Saigon cinnamon, ¼ tsp Ceylon cinnamon, ¼ tsp sea salt
3. Whip the Butter: Add the softened plant butter to a mixing bowl. Beat with a hand mixer or stand mixer for 2–3 minutes, until lighter in color, smooth, and fluffy.softened plant butter
4. Add the Dry Flavorings: Add the cinnamon sugar mixture and vanilla bean paste. Whip for 1 minute, scraping down the bowl as needed.cinnamon sugar, 1 tsp vanilla bean paste
5. Add the Maple Syrup: With the mixer running on low speed, drizzle in the maple syrup gradually. Increase to medium-high speed and whip for another 1–2 minutes, until completely smooth and airy.1½ tbsp maple syrup
6. Check the Texture: The butter should hold soft peaks and look creamy rather than greasy. If it becomes too soft, refrigerate for 5–10 minutes, then whip again briefly.whipped vegan cinnamon butter
7. Pack and Chill: Spoon the butter into a ramekin, covered serving crock, or airtight container. Create a soft swirl across the surface with the back of a spoon.finished whipped vegan cinnamon butter
8. Finish and Serve: Refrigerate for 20–30 minutes to set the texture. Let stand at room temperature for 10 minutes before serving. Finish with cinnamon, maple syrup, or flaky sea salt if desired.cinnamon, maple syrup, flaky sea salt