Ingrédients
Équipement
Préparation
- Gather all ingredients and make sure the butter is softened to room temperature.
- In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy (about 2 minutes).
- Gradually add powdered sugar, one cup at a time, mixing well after each addition until fully combined.
- Add the heavy cream, vanilla extract, pumpkin spice, pumpkin puree, and a pinch of salt.
- Beat the mixture on medium-high speed for 3–5 minutes until light and fluffy.
- Check the consistency — if too thick, add a bit more cream; if too thin, add more powdered sugar.
- Taste and adjust with extra pumpkin spice or a pinch of salt if needed.
- Use immediately to frost cakes or cupcakes, or store in an airtight container in the refrigerator for up to one week.
- Re-whip before using if stored — this restores a light, creamy texture.
Notes et conservation
For a vegan version, substitute butter with a plant-based alternative and use coconut cream instead of heavy cream. Add maple extract instead of vanilla for a fall-inspired twist. Store in the refrigerator for up to a week or freeze for up to three months.