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Pumpkin Spice Buttercream Frosting

Pumpkin Spice Buttercream Frosting

60 mins preparation — 16 serving


    • 2 cup (4 sticks) of butter, slightly chilled 
    • 6 cups of powdered sugar, measured then sifted 
    • Generous pinch of salt 
    • 4 tsps vanilla extract 
    • 4 tbsps swiig Freeze-Dried Pumpkin 
    • 3 tsps pumpkin spice seasoning
    •  4 tbsps heavy cream

Nutrition (per serving)

    per serving 

    200 cal 

    fat: 12g 

    carb 24g 

    protein: 0g


  • In your stand mixer, mix butter with paddle attachment until light and creamy. (If using a hand mixer, use your standard attachments and follow the same directions.)
  • With mixer on low, slowly add powdered sugar, making sure to scrape down the sides of your bowl as you go.
  • Add salt, vanilla, dried pumpkin, and pumpkin spice seasoning and blend until just mixed. Add heavy cream.
  • Whip on high for at least 5 minutes – you want to get a lot of air into your frosting to give it volume.
  • After it’s whipped on high, mix by hand for a couple of minutes to get out larger air bubbles and ensure a silky smooth texture.

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