This delicious icing is the perfect addition to your fall cakes. I printed off a recipe from Two Sisters Crafting two years ago and was going through my huge stack of recipes to try and thought this would be perfect for the cake I was making for our Thanksgiving dinner this past weekend.
Super Bonus! I had about a half can of organic pumpkin left and the grand-doggies got a Thanksgiving treat. I mixed it in with their dry food dinner and they scarfed it down and passed out tummies full under the dinner table while we had our dinner.
This is my take on the sisters’ recipe. It is awesome.
(I make my own pumpkin pie spice.)
Pumpkin Spice Buttercream
I cream the butter first and then add the pumpkin usually. Add more icing sugar or water if you need to to get the proper consistency. Remember- it's butter so that after you ice the cake refrigerate it unless it's going to be consumed straight away. It's going to firm up in the fridge.
Author: Lorrie Gauthier
Ingredients
- 1 cup unsalted butter
- ½ cup pureed pure pumpkin
- 1 lb icing sugar (454 g bag for us Canadians)
- ¼ tsp salt
- 1 tsp vanilla
- 2 tbsp pumpkin pie spice
- 1 tbsp water (only if you need it)
Instructions
- In a stand mixer mix the softened butter and the pumpkin until combined and creamy.
- Add the icing sugar and salt. Mix in using a slow speed until combined with the butter and pumpkin and is nice and creamy.
- Add vanilla. Combine.
- Add pumpkin pie spice. Combine.
- Add water if needed to get this icing to the consistency you desire.
- Refrigerate or freeze any unused icing. Bring to room temperature and rewhip.
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