Pumpkin Buttercream Icing
[Vegan, Gluten-Free]
Author Bio
Amie Valpone, HHC, AADP, Editor-in-Chief of The Healthy Apple is a Manhattan based Culinary Nutritionist, Personal...
Amie Valpone, HHC, AADP, Editor-in-Chief of The Healthy Apple is a Manhattan based Culinary Nutritionist, Personal Chef, Professional Recipe Developer and Food Writer specializing in simple Gluten-Free and Dairy-Free "Clean" recipes for the home cook. Read more about Amie Valpone
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Pumpkin Buttercream Icing [Vegan, Gluten-Free]
It's going to knock your socks off...Yes, it's that good. Just one little spoonful and you're going to be in heaven. I've created this icing out of experimentation and I've been left with a masterpiece.
I've tried it atop muffins, carrot cake, banana bread and even spread atop a square of...
It's going to knock your socks off...Yes, it's that good. Just one little spoonful and you're going to be in heaven. I've created this icing out of experimentation and I've been left with a masterpiece.
I've tried it atop muffins, carrot cake, banana bread and even spread atop a square of dark chocolate. Talk about a fun way to eat your dessert.
It's got character...
It's pretty tasty...
And it's even better when you pair it with another vegan treat. Baked apples? Sliced pears? Go for it. Endless ways to create a fun and yummy snack. Don't say I didn't warn ya...It's addicting. Enjoy!
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Ingredients You Need for Pumpkin Buttercream Icing [Vegan, Gluten-Free]
How to Prepare Pumpkin Buttercream Icing [Vegan, Gluten-Free]
- In a large bowl, whip butter until fluffy using an electric mixer. Slowly, add remaining ingredients for 2-3 minutes on medium-high speed.
- Serve atop gluten-free pound cake, freshly sliced fruit such as baked apples and as a dip for gluten-free sugar cookies.
Nutritional Information
Per Serving: Calories: 235 | Carbs: 26 g | Fat: 15 g | Protein: 0 g | Sodium: 148 mg | Sugar: 25 g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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whenever a frosting separates for me, I generally just keep adding powdered sugar and whipping the crap out of it. With this one, I actually ran out of powdered sugar (which I knew I would so I had already halved the recipe) but then I added some soy milk flour which really got it to a nice consistency (I use NOW FOODS brand). The almond extract was really overwhelming, which I anticipated so I did half vanilla but it was still a little too almond-y. Next time I would just use vanilla. I maybe also used way more spices, because I wanted to hide the almond more, didn’t work but I don’t think you can have too much spice in a pumpkin spice recipe.
I was so excited for this frosting recipe to work, but I have been met with failure the two times I tried. Have you had anyone else mention that the frosting didn’t turn out for them? I tried it twice, but both times the frosting separated, and became oily and weird-looking. Also, I found the almond extract to be so overpowering (read: I felt ill from the strong smell and taste), so the second time I left it out. I think without the almond extract, it would have been excellent, but again the separation occurred… any idea what I’m doing wrong?