Spiced Buttercream Frosting
This recipe came to life because I was making this doctored up pumpkin cake BUT I didn’t want to frost it with cream cheese frosting.
HOLD IT. Don’t go on hating. I do like cream cheese frosting… now that I am older. When I was young I didn’t like anything associated with the word cheese.
Cheesecake. No way.
No, no and no.
Cheese pizza was about the only form of cheese I liked ????
I have nothing against cheese, I just didn’t really like it growing up.
But now that I am older, I’m starting to dabble in the cheese world. I’ve confirmed that I do in fact LOVE cheesecake. And I’m learning that my dislike for cream cheese frosting all these years was silly.
But, I wanted to try a different frosting for my pumpkin cake.. pinterest is flooded with recipes for pumpkin cake with cream cheese frosting.
I was thinking about doing chocolate buttercream because I’m a big believer in eating chocolate every day, but Ryan wasn’t as on board as I was. So I said “what about a spiced buttercream?”
He said yes, and onward I went to make one!
Buttercream is very easy to make. Although, I will admit that I was intimated by it when I first started this blog.
Now it’s probably one of the easiest things I can make because there is no baking or cooking involved and you pretty much can’t screw it up.
There isn’t too much science behind buttercream (okay, there’s a little science) but it’s primarily based on taste. I ALWAYS taste my buttercream as I make it. Especially to determine if I’ve added enough powdered sugar. And to decide if it tastes good or needs any adjustments at the end.
- 3 sticks unsalted butter, room temperature (1 & 1/2 cups)
- 5 cups powdered sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- In a mixing bowl beat the softened butter using an electric mixer for 1-2 minutes.
- Add in the powdered sugar (2 cups at a time) and the cinnamon & nutmeg, mixing by hand or on low. Continue to beat in the powdered sugar until the frosting is smooth and tastes good to you!
- Use on cupcakes, cake or cookies. Store in an air tight container for up to 2 days. Makes enough frosting to frost 24 cupcakes or one 9x13 inch cake.