Pumpkin Buttercream Frosting

Makes about 3 cups
The amount of sugar you use depends on your sweetness preference for the frosting. Keep in mind that confectioner’s sugar adds volume to the icing, so the less you use, the lesser your yield will be. Giving the frosting a good mixing on high speed after the sugar is all blended in adds air to the batter, making it light and fluffy.
  1. Add the butter to a deep bowl. Using a hand or stand mixer, beat until airy and creamy, 3 to 5 minutes.
  2. Add the pumpkin and vanilla extract; beat until well combined.
  3. With the mixer on low speed, slowly sprinkle in one third of the sugar. Beat until well combined. Stop the mixer, and scrape down the sides. Repeat with the remaining sugar. Once all of the sugar has been added, beat the frosting on high speed for 2 minutes.
  4. The frosting is ready to use immediately, otherwise store it in an air-tight container in a very cool, dry place for up to two days.