PUMPKIN BUTTERCREAM FILLING OR FROSTING

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We use this for Yule log filling during holidays

Ingredients:

8 ounces salted butter, softened

1/2 teaspoon pumpkin pie spice, see recipe

1 Tablespoon cocoa powder or 1 teaspoon expresso powder

1/2 teaspoon vanilla extract

6 ounces powdered sugar

1 Tablespoon pumpkin purée

 

Method:

Cream butter in a stand mixer with a paddle until creamy.  Add spice, cocoa or expresso, and vanilla extract; blend 20 seconds.  Add 3/4 of powdered sugar.  Scrape down sides of the bowl and adjust consistency with remaining powdered sugar, if needed.  Use immediately or hold at room temperature no more than 2 hours.  If you need to refrigerate until a later time, bring back to room temperature for one hour and blend wit mixer to make smooth again before using.

 


TO RECIPES

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