Pumpkin Spice Buttercream
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Bring all the cozy flavors of fall to your favorite desserts with this easy Pumpkin Spice Buttercream. Made without pumpkin puree, this frosting gets its delicious autumn flavor from pumpkin spice. It’s silky, fluffy, and perfectly spiced, making it ideal for cupcakes, macarons, layered cakes, and all your favorite desserts.
Table of Contents
Why You’ll Love This Pumpkin Spice Buttercream
- No pumpkin puree needed.
- Quick and easy to make. Try Pastry Cream also.
- Smooth and fluffy enough for piping.
- Full of warm pumpkin spice flavor, like Pumpkin Spice Shortbread Cookies.
- Perfect for fall pastries and Thanksgiving desserts.
Ingredients
- Butter: Unsalted butter, softened.
- Sugar: Powdered sugar, sifted.
- Spice: Pumpkin spice. Use your favorite brand.
- Cream: Heavy cream. You can also substitute with milk or half-and-half.
- Salt: Pinch of salt for taste.
How to Make Pumpkin Spice Buttercream
In the mixing bowl, add softened butter. Beat the butter until light and creamy. This creates the smooth, fluffy base for your frosting.
Gradually add the powdered sugar, mixing on low speed until incorporated. Increase the mixer speed and beat until the batter becomes light and fluffy.
Add the salt and pumpkin spice. Beat again until fully combined.
Add heavy cream, then beat until the frosting reaches your preferred consistency. For piping, you want the buttercream creamy but sturdy enough to hold its shape.
Tips for Perfect Pumpkin Spice Buttercream
- Use softened butter. Room-temperature butter whips much more easily and creates a smoother frosting.
- Don’t skip the salt. A small pinch of salt helps balance the sweetness and makes the spices stand out.
- Adjust the consistency. Add a teaspoon of cream at a time if the frosting is too thick. If it becomes too soft, add a little more powdered sugar.
Recipe FAQs
Store the buttercream in an airtight container in the refrigerator for several days. Let it come to room temperature before using, then beat it briefly until smooth and fluffy again.
Yes, you can freeze the buttercream for longer storage. Thaw it in the refrigerator and re-whip it before frosting your dessert.
Yes, absolutely.
What to Pair With Pumpkin Spice Buttercream
- This frosting is delicious with vanilla cupcakes. You can color and pipe flowers with this frosting. Check Hydrangea Cupcakes.
- You can fill macarons with this frosting. Also great for freezing before holidays.
- For an especially pretty fall dessert, pipe leaves or flowers on the Thanksgiving Wreath Centerpiece or Pumpkin Cake.
Filling macarons with Pumpkin Spice Buttercream.
Piping Pumpkin Spice Buttercream.
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Recipe
Pumpkin Spice Buttercream
Equipment
- 1 stand mixer or electric hand mixer
- 1 spatula
Ingredients
Pumpkin Spice Buttercream
- 1 cup unsalted butter, softened to room temperature
- 4 cups powdered sugar, sifted
- 2 tsp pumpkin spice
- ¼ tsp salt
- 2-3 Tbsp heavy cream
Instructions
How to Make Pumpkin Spice Buttercream
- In the mixing bowl, add softened butter. Beat the butter until light and creamy. This creates the smooth, fluffy base for your frosting.
- Gradually add the powdered sugar, mixing on low speed until incorporated. Increase the mixer speed and beat until the batter becomes light and fluffy.
- Add the salt and pumpkin spice. Beat again until fully combined.
- Add heavy cream, then beat until the frosting reaches your preferred consistency. For piping, you want the buttercream creamy but sturdy enough to hold its shape.
Video
Notes
- Use softened butter. Room-temperature butter whips much more easily and creates a smoother frosting.
- Don’t skip the salt. A small pinch of salt helps balance the sweetness and makes the spices stand out.
- Adjust the consistency. Add a teaspoon of cream at a time if the frosting is too thick. If it becomes too soft, add a little more powdered sugar.
