September 22, 2016

Spiced Buttercream Frosting

Recipe: Angela Liddon

Angela Liddon shares a recipe from her cookbook Oh She Glows Everyday.

Buttery, sweet, and lightly spiced with nutmeg, cinnamon, and vanilla, this dairy-free “buttercream” is a perfect complement to the High-Rise Pumpkin Cupcakes. You can use the spiced buttercream version or the double vanilla variation (see below) depending on your mood.

Tip: For the vegan butter, I use soy-free Earth Balance buttery spread. You can use whichever vegan butter you prefer, though.

Make it nut-free: Swap the almond milk for a nut-free milk of your choice, such as coconut milk.

Make it soy-free: Use soy-free vegan butter.

For Double Vanilla Buttercream: Add 1/2 teaspoon pure vanilla bean powder or two seeded vanilla beans and omit the cinnamon and nutmeg.


  • 3/4 cup vegan butter (see Tip)
  • 1 1/2 cups confectioners’ sugar, plus more if needed
  • 1 to 3 teaspoons almond milk, as needed
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinna- mon, or to taste
  • 1/4 teaspoon freshly grated nutmeg, or to taste
  • Pinch of fine sea salt


Yield: Makes 1 1/4 Cups

  1. In a large bowl using electric beaters or in the bowl of a stand mixer fitted with the whisk attachment, beat the butter for about 30 seconds until fluffy and smooth.
  2. Add the sugar, 1 teaspoon of milk, vanilla, cinnamon, nutmeg, and salt. Beat again, starting on low speed and covering the bowl or stand mixer with a tea towel, until smooth and fluffy, stopping to scrape down the bowl as necessary. If your buttercream is still too thick, you can thin it with a touch more milk. If it becomes too thin, you can thicken it by beating in more sugar.

Excerpted from Oh She Glows Every Day by Angela Liddon. Copyright © Glo Bakery Corporation, 2016. Photography, Food and Prop Styling by Ashley McLaughlin. Lifestyle Photography © Sandy Nicholson. Published by Penguin, an imprint of Penguin Canada Books Inc., a division of Penguin Random House Canada Limited. All rights reserved.