By Miranda Northern
In a large mixing bowl, beat 1 cup of softened butter until smooth and creamy using an electric mixer on medium speed.
Gradually add 3 cups of powdered sugar, one cup at a time, beating on low speed until fully incorporated after each addition.
Add 1/4 cup of canned pumpkin puree, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt to the butter mixture. Beat on medium speed until well combined.
Slowly add 2 tablespoons of milk to the mixture, beating on medium speed until light and fluffy. Add more milk if a thinner consistency is desired.
Taste and adjust the spices or sweetness according to preference.
Use the pumpkin buttercream frosting immediately to spread or pipe onto cakes, cupcakes, or cookies, or store in an airtight container in the refrigerator for up to one week.
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This Dessert Frosting Vegetarian recipe is ready in 15 minutes and features butter, sugar, canned pumpkin puree and other delicious ingredients. Contains 140 calories total.
In a large mixing bowl, beat 1 cup of softened butter until smooth and creamy using an electric mixer on medium speed.
Gradually add 3 cups of powdered sugar, one cup at a time, beating on low speed until fully incorporated after each addition.
Add 1/4 cup of canned pumpkin puree, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt to the butter mixture. Beat on medium speed until well combined.
Slowly add 2 tablespoons of milk to the mixture, beating on medium speed until light and fluffy. Add more milk if a thinner consistency is desired.
Taste and adjust the spices or sweetness according to preference.
Use the pumpkin buttercream frosting immediately to spread or pipe onto cakes, cupcakes, or cookies, or store in an airtight container in the refrigerator for up to one week.
Calories per Serving: 140
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