Spiced Buttercream FrostingRecipe By: 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
- 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.
- 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.