No, I’m not just making a vat of icing to scoop up and eat, though that does sound totally awesome.
It’s going to get put to use in today’s later post. But here is a recipe for Pumpkin Spice Buttercream, from Daily Unadventures in Cooking. I halved it for a more reasonable amount of icing.
- 1 cup vegetable shortening (I prefer shortening to butter, because it stays solid in a greater temperature range)
- 3 cups icing sugar
- 1/4 teaspoon powdered ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
- red and yellow food colouring (optional)
- ~1 tablespoon milk (optional)
- In your stand mixer or using a hand mixer whip the shortening until soft and even.
- Add the spices and icing sugar on low. When combined turn up the speed to medium and mix for 2 mins.
- Add in vanilla and milk if necessary to get the consistency you are looking for.
- Add in food colouring to get a sight orange-y colour. (I skipped this part.)
This icing doesn’t taste like pumpkin, but it uses traditional pie spices. It has a lovely warm smell and tastes DIVINE.
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This is absolutely beautiful!!! And, of course, I love pumpkin spice, so I’m sure it’s delicious, too :)