Buttercreme from the pumpkin

By Maudie30

Ingredients

• 1 stick butter, room temperature
• 1/2 cup vegetable shortening
• 1/2 cup pumpkin puree
• 1 tsp pumpkin pie spice
• 5-7 cups powdered sugar

Details

Preparation time 20mins

Preparation

Step 1

Place room temperature butter and vegetable shortening in a mixing bowl. Beat them together using an electric mixer until smooth, 1 minute.

Add in the pumpkin puree and pumpkin pie spice. Mix using a spatula.

Add in the powdered sugar, 1 cup at a time, mixing with a spatula at first so the powered sugar doesn’t puff up everywhere. Once all of the powdered sugar is incorporated, beat the buttercream using an electric mixer, 1-2 minutes or until smooth.

To frost a 6 inch 3 tier cake, double the recipe.
To frost a 8 inch 3 tier cake, triple the recipe.
To frost 12 cupcakes, you could get by with the original recipe, otherwise increase the recipe by half.
To frost 24 cupcakes, double the recipe.