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Pumpkin Spice Buttercream

A cozy and sweet buttercream that combines pumpkin, warm spices, and richness for decorating cakes or cupcakes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 36 cupcakes
Course: Dessert, Frosting
Cuisine: American, Southern
Calories: 150
Ingredients Method Notes

Ingredients
  

Spices
  • 2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1/4 teaspoon allspice
Main Ingredients
  • 500 g unsalted butter soft
  • 395 g sweetened condensed milk chilled if in a warm climate
  • 190 g pumpkin puree

Method
 

Preparation
  1. Combine cinnamon, nutmeg, cloves, ginger, and allspice in a small bowl and whisk well to mix thoroughly. Set aside.
  2. Place softened butter in a mixing bowl and mix on medium speed for 2–3 minutes until light and fluffy.
  3. Add sweetened condensed milk and mix for 1–2 minutes until well combined.
  4. Add pumpkin puree and prepared spice mix, then mix for 1–2 minutes until smooth. If the buttercream appears curdled, keep mixing until it smooths out.
  5. Use a silicone spatula to gently massage the buttercream for 1–2 minutes to remove air bubbles.
Serving
  1. The buttercream is ready to use for layering and covering a 3-layer 7 inch cake or decorating up to 36 cupcakes with a swirl.

Notes

Refrigerate for up to one week or freeze for up to two months. Bring to room temperature and mix again before using.