Servings: 6 servings
A delicious buttercream rich in pumpkin flavor. Try it on any spice cake for a mouthful of fall.
- 1/2 cup unsalted butter (1 stick) room temperature
- 1/2 cup salted butter (1 stick) room temperature
- 3/4 cup canned pumpkin
- 1/2 tsp. pumpkin spice
- 1 tsp. vanilla extract
- 4 cups powdered sugar can add an extra cup if needed to thicken it up
Add all the butter to a mixing bowl and beat until smooth.
Add in the pumpkin, the spices and vanilla and mix until smooth.
Add in four cups of powdered sugar and beat until well mixed. I found that I didn't need to add any milk to it, but if your buttercream is a little too soft, add in another cup of powdered sugar and mix well.
Keep this buttercream in the fridge.
Double this recipe to cover a two layered, 8" cake.
If you want to pipe this onto cupcakes, chill the buttercream in the fridge for about twenty minutes or so, since this buttercream is a little on the softer side.
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Calories: 596kcal | Carbohydrates: 82g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 81mg | Sodium: 140mg | Potassium: 63mg | Sugar: 79g | Vitamin A: 5710IU | Vitamin C: 1.3mg | Calcium: 20mg | Iron: 0.6mg