Buttercream Pumpkin
This pumpkin buttercream recipe is ideal for the autumn season. Autumn cakes and cupcakes have never tasted better! This frosting is so creamy and delicious that you’ll want to put it on everything.
Are you a lover of pumpkins? It’s pumpkin season, and I wanted to share in the fun by sharing my pumpkin buttercream recipe with you. If you love pumpkin, this is THE buttercream for you.
When adding this to a cake or cupcakes, I would use cinnamon or vanilla cake instead of pumpkin cake. Instead of going overboard with pumpkin, this will provide some taste diversity.
Here’s a thought: Add 1 teaspoon cinnamon to my favorite vanilla bean cake recipe before topping with pumpkin buttercream. Really tasty!
There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.
Nonetheless, if you are a major pumpkin enthusiast, go ahead and add it to a pumpkin cake or cupcakes. It’s all up to you!
Contents
- Ingredient Notes:
- Mixing Method Notes:
- Tips & FAQs:
- Recipe:
- Pumpkin Buttercream
- Other Recipes You Might Like:
- FAQs
- What is the difference between frosting and buttercream?
- Does pumpkin buttercream need to be refrigerated?
- What is the difference between buttercream and cream cheese frosting?
- What kind of buttercream do professionals use?
- Is cream or milk better in buttercream?
- What frosting tip makes pumpkins?
- How to make pumpkin colored frosting?
- What piping tip for a pumpkin?
- What happens if you leave buttercream out overnight?
Ingredient Notes:
Let’s speak about some of the components in this buttercream.
Unsalted & Salted Butter: While preparing buttercream, I prefer to use two kinds of butter. I believe they complement each other nicely. It is not required, though, and you may just use unsalted.
Canned Pumpkin: Using canned pumpkin speeds up and simplifies this dish. Of course, you may use fresh pumpkin if you like.
Pumpkin Spice: This brings out the pumpkin flavor and gives you that autumn flavor.
*All of the ingredients, along with their quantities, are specified in the recipe card below.
Mixing Method Notes:
The combining process is simple: cream the butter, then add the pumpkin and thoroughly combine.
Next add the other ingredients, check the consistency, and adjust as required.
When you’ve mixed it everything together, place it in the fridge for around twenty minutes to firm up. Since this buttercream is on the softer side, you’ll need to let it firm up a little before piping it over cupcakes.
If you want to cover a full cake instead of cupcakes, you should probably double the recipe.
*The whole set of directions may be found in the recipe card below.
Tips & FAQs:
It tastes best when you use both unsalted and salted butter. If you don’t have salted butter, use completely unsalted and season with salt. Nevertheless, I would not advocate using entirely salted butter since the flavor may be too salty.
Of course, you may use fresh pumpkin.
You may use the following ingredients for the teaspoon of pumpkin spice in this recipe: teaspoon of cinnamon, teaspoon ground ginger, scant teaspoon of crushed cloves and scant teaspoon of powdered nutmeg.
Be sure to double the recipe if you want to stuff and cover a layer cake.
Keep this buttercream covered and chilled in the refrigerator for up to 5 days.
Let’s get started with the recipe!
***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Recipe:
Pumpkin Buttercream
***I publish recipes in volume (cup) measures since that is what people are accustomed to seeing and using in the United States. Click the metric button beneath the ingredients in the recipe card to convert weight to metric measures. The weights are converted by a software rather than by me, and it is an educated assumption. Please keep in mind that while I create my recipes in cups, I cannot guarantee that weighing the components will provide the same results.
***I write recipes in volume (cups) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card for weight in metric units. The weights are converted by a software, not by me, and it is a best approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Ingredients
- room temperature cupunsalted butter (1 stick)
- 1 cup room temperature salted butter (1 stick)
- a cup of canned pumpkin
- 1 tsp pumpkin spice (see notes if you dont have this)
- 1 tsp vanilla extract
- 4 cup sifted sugar (can add an extra cup if needed to thicken it up)
Instructions
- In a mixing bowl, cream together all of the butter until smooth.
- Beat in the pumpkin, spices, and vanilla extract until creamy.
- Beat in four cups powdered sugar until thoroughly combined. If your buttercream is too soft, add another cup of powdered sugar and thoroughly combine.
Notes
Nutrition
Other Recipes You Might Like:
- Toffee Pumpkin Cake
- Buttercream with Cinnamon
- Cake with Vanilla Beans
Remember to Pin it for Later!
FAQs
What is the difference between frosting and buttercream?
The ingredients are the best method to tell frosting from buttercream. Although both include powdered sugar, oil, flavoring, and sometimes milk or water, frosting has no butter at all. Frosting is often produced using shortening or cream cheese.
Does pumpkin buttercream need to be refrigerated?
Is it necessary to chill the frosting? Generally, buttercream frosting does not need to be refrigerated, but because of the pumpkin, we keep this frosting in the refrigerator. Not just for the purpose of freshness, but also to retain the frosting’s consistency.
What is the difference between buttercream and cream cheese frosting?
Butter and confectioner’s sugar are combined to make traditional buttercream. Cream cheese frosting, on the other hand, substitutes cream cheese for part of the butter. Additionally, buttercream frosting is sweeter than cream cheese frosting, which is both acidic and sweet.
What kind of buttercream do professionals use?
Swiss meringue buttercream is arguably the most common buttercream among pastry chefs. It is exceedingly smooth, making it a favorite option for frosting cakes. It has a much richer butter taste than American buttercream but is much less sweet.
Is cream or milk better in buttercream?
Ingredients for the Finest Buttercream Frosting
Cream vs. Milk: While milk may be used to prepare buttercream, cooled whipping cream is preferred. It not only adds creaminess to the frosting, but it also keeps it cold, enabling the cream to beat with the butter, resulting in a light, fluffy, and creamy buttercream.
What frosting tip makes pumpkins?
Fill three piping bags with the orange, blue, and white buttercreams, using Wilton Tips 8B (for the bigger pumpkins) and 4B (for the smaller pumpkins).
How to make pumpkin colored frosting?
Mix with 2 drops of orange juice by hand. (2 cups frosting) Add 8 drops of Crimson food coloring and mix with a spoon (as opposed to using the mixer). 1 drop of red, 1 drop of brown, and 1 drop of yellow Prepare our Finest Buttercream Frosting. (A single batch yields roughly 2 1
What piping tip for a pumpkin?
Using a few basic piping methods and your favorite chocolate cupcake recipe, you can make a garden of pumpkin cupcakes in no time!
…
Cupcakes should be decorated.
Pipe 1M swirl for Swirl Pumpkins.
Tip 18 is for Zig-Zag Pumpkins….
Use tip 4B cupcakes for Elongated Shell Pumpkins.
What happens if you leave buttercream out overnight?
If you use 100% butter in your buttercream recipe, it must be refrigerated. After your cake has reached room temperature, an all-butter recipe may melt off. If you make a pure white buttercream with no butter and just shortening, it may be stored at room temperature for up to two days.