This Whipped Vegan Cinnamon Butter is a delightfully sweet, creamy spread with just the right amount of warm cinnamon. Perfect on toast, bagels, muffins, or whatever you desire!
Place melted refined coconut oil, avocado oil, and plant-based milk in a bowl and whisk together until you get a pale mixture.
Refrigerate for about 15 – 20 minutes or until mixture is a bit firmer.
Then, use a stand mixer with a whisk attachment, or a hand mixer, and whip the slightly firmed up vegan butter mixture on high for about 2 minutes. It will become pale and fluffy.
Slowly add in the powdered sugar, stopping once to scrape down the sides of the bowl.
Next, add the maple syrup and cinnamon. Mix on high for 1 minute.
Transfer into an airtight container, smooth out the top, and refrigerate for at least 8 hours or overnight.