We LOVE cream cheese frostings, and this spiced version makes a wonderful filling and frosting and is so easy to make. There’s just something about this combination of flavors- there are a perfect match.
You’re going to want to eat this frosting by the spoonful!
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- 1 cup (2 sticks) (226g) unsalted butter, softened (do not soften in microwave)
- 3 (8 ounces) (226g) per package full fat cream cheese, (total 678g) cut into 1 inch pieces and softened.....do not use reduced fat cream cheese or cream in tub containers (do not soften in microwave)
- 3 cups (343g) powdered sugar
- 2 teaspoons (4g) Pumpkin Pie Spice * (we list substitution below)
- 2 teaspoons (8g) vanilla extract
Put the softened butter in the bowl of your mixer and mix until smooth.
Add the powdered sugar, vanilla, and pumpkin spice. Beat on medium speed for 2 to 3 minutes (longer if using a hand mixer) until light and fluffy. Scrape the bowl midway through.
Add the pieces of softened cream cheese to the mixing bowl. The cream cheese should be soft enough that it combines easily into the butter/powdered sugar mixture. Beat on low/medium speed about 1 minute or until the cream cheese is blended in.
Makes 6 cups
Use immediately or refrigerate. If you have beaten too long and it is too soft to pipe, just refrigerate a while and let it firm up.
**No pumpkin spice? You can use 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ½ teaspoon ground ginger, ¼ teaspoon cloves. There is some "wiggle room" with this if you prefer a stronger flavor of one spice over another.
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