Recipe courtesy of Molly Yeh
Recipe courtesy of Molly Yeh
Watch how to make this recipe.
Spiced Buttercream for Roses
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: enough for 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 261
- Total Fat
- 16 g
- Saturated Fat
- 10 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 0 g
- Sugar
- 29 g
- Protein
- 0 g
- Cholesterol
- 44 mg
- Sodium
- 14 mg
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: enough for 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 261
- Total Fat
- 16 g
- Saturated Fat
- 10 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 0 g
- Sugar
- 29 g
- Protein
- 0 g
- Cholesterol
- 44 mg
- Sodium
- 14 mg
Ingredients
Directions
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17m
Easy
CLASS
- Add the butter to a stand mixer fitted with the paddle attachment and beat until smooth, about 2 minutes. Add the powdered sugar in stages, turning the mixer off to add, then turning back on to beat on low speed. Add the pumpkin spice and salt, then the heavy cream and mix until light, fluffy and smooth, adding more powdered sugar or heavy cream as necessary for the right consistency.
