Pumpkin Spice Buttercream Frosting

Pumpkin Spice Buttercream Frosting
  1. 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.)
  2. With mixer on low, slowly add powdered sugar, making sure to scrape down the sides of your bowl as you go.
  3. Add salt, vanilla, dried pumpkin, and pumpkin spice seasoning and blend until just mixed. Add heavy cream.
  4. Whip on high for at least 5 minutes – you want to get a lot of air into your frosting to give it volume.
  5. 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.

This recipe makes enough frosting to fill and ice a standard 3-layer, 8" round cake. You'll have a little bit leftover, but not quite enough for extra piping or decorating, so if you want to decorate with this frosting as well, make another half batch.

This buttercream pairs great with many different cake flavors – the possibilities are endless, but here are a few of our suggestions for maximum autumnal goodness:

  • Dark Chocolate Cake
  • Spice Cake
  • Carrot Cake
  • Gingerbread

Recipe by Laura Fitzgerald swiig's Head of Marketing.

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Ingredients

    • 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

Instructions

  • 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.