Original Recipe HERE
I was looking for a frosting recipe that was more interesting than a basic buttercream and thought this was seasonally appropriate. Poor Husband; his birthday always is the guinea pig one where I try recipes I've never made before. Luckily this one turned out well. It's not sweet, so pairing it with the chocolate zucchini cake (which also wasn't very sweet) was a good match since I wasn't looking for a traditional sugar-laden dessert. And if Husband didn't like it, there's always next year to try something new. I'm sure he's already anticipating it with dread excitement.
I doubled it for a 9x13" sheet cake and it was more than enough.
Ingredients (for non-doubled recipe)
8 oz Philadelphia 1/3 fat cream cheese (do not use fat free)
1/2 cup canned pumpkin
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
5 Tablespoons packed brown sugar
Directions
(1) Allow cream cheese to soften to room temperature.
(2) Add pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar to cream cheese. Using a hand mixer, beat until smooth.
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