A super simple vanilla cream cheese frosting that’s lightly flavoured with pumpkin spice. Quick to make and easy to follow, I love adding it to the top of my pumpkin spice cupcake for the perfect autumnal bake!
To start, blend your unsalted butter until nice and smooth before adding the cream cheese to the bowl to the bowl. Mix until just combined, being careful not to overmix. When buying cream cheese, make sure that you buy a full fat version as I’ve found that any other type just doesn’t work. Next, add the icing sugar in two instalments, mixing lightly between each addition. Next, stir through the vanilla paste and salt. I’ve found that a pinch of salt can help to take away the sweetness of the icing and prevent it being too sweet. Then, to finish it off, add the pumpkin spice mix. I use a ready made pumpkin spice mix, but you can easily make your own if needed. With this, you can always add more or less depending on taste and preference.
I have found that the texture is a little too runny to pipe, so I decided to ‘smear’ the icing on top of the cake making a pretty swirl design. This can easily be done with a butter knife/spatula. The icing does harden up when left out. Any leftovers are best stored in the fridge for up to 2 days.
Ingredients
- 35 g Unsalted Butter, at room temperature
- 90 g Icing Sugar
- 200 g Full Fat Cream Cheese
- 1/4 teaspoon Vanilla Paste
- 1 teaspoon Pumpkin Spice Mix
- Pinch of Salt
Instructions
- Place the unsalted butter into a bowl and mix until smooth and creamy.
- Add the cream cheese and stir until just combined, being careful not to overmix.
- Add the icing sugar in two batches, making sure that its mixed in well after each addition.
- Stir through the vanilla paste and salt.
- Lastly, add the pumpkin spice mix, making sure that everything is mixed together well. You can adjust the amount of spice, by adding more or less depending on taste preference.
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