Pumpkin Spice Buttercream Frosting Recipe

Instructions

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1. - In a medium heat-proof bowl, whisk sugar and cornstarch together until combined. In a separate medium bowl, whisk together pumpkin puree, eggs, vanilla, pumpkin pie spice, cinnamon, and salt. Add pumpkin mixture to sugar mixture, whisking until fully incorporated.
2. - In a medium saucepan, bring milk to simmer over medium heat. Ladle 1/2 cup hot milk into the egg mixture and whisk to combine. Repeat with two more 1/2-cup additions, then pour egg mixture back into the saucepan.
3. - Cook over medium heat, whisking constantly, until custard turns thick and lumpy, about 3-4 minutes. When custard begins to bubble, continue to cook and whisk exactly 2 minutes. Remove from heat and add vanilla and salt; stir to combine.
4. - Spread the custard into a 13 in. x 9 in. baking dish. Let stand uncovered 25 minutes in the refrigerator or 45 minutes at room temperature, until custard cools to 68°F.
5. - In a medium bowl, beat butter with an electric mixer fitted with paddle attachment at medium speed 5 minutes or until fluffy and light in color.
6. - Stir the cooled custard until smooth. Add custard into the butter, one tablespoon at a time, mixing thoroughly until each is combined and scraping sides and bottom of the bowl often.
7. - When the custard is fully incorporated, switch to whisk attachment and whip on medium speed 5 minutes or until the buttercream is light and fluffy.

Notes

How To

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