Pumpkin Buttercream Icing
Recipe: #14377
September 25, 2014
Categories: Desserts, Pumpkin, One-Pot Meal, Halloween Thanksgiving, Gluten-Free, No Eggs, Vegetarian, Spices, Butter/Margarine, Kosher Dairy, more
"Oh, my - who needs cake? This is dangerous stuff if you have a spoon in your hand! From wineandglue dot com."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (93.2 g)
- Calories 358.7
- Total Fat - 3.9 g
- Saturated Fat - 2.4 g
- Cholesterol - 10.2 mg
- Sodium - 1.4 mg
- Total Carbohydrate - 83.8 g
- Dietary Fiber - 0.1 g
- Sugars - 83.3 g
- Protein - 0.1 g
- Calcium - 4.2 mg
- Iron - 0.1 mg
- Vitamin C - 0.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Slowly cream together the butter and the pumpkin. It won't get completely smooth, just get it as smooth as possible, possibly 3 minutes of mixing time.
Step 2
Beat in the vanilla, then the cinnamon, then the nutmeg.
Step 3
Slowly add the powdered sugar, about a cup at a time, until it is the right consistency.
Tips
No special items needed.
2 Reviews
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